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How To Prepare Skillet Flatbread Caponata Pizza ?


Preparation time: 30 mins

Cooking time: 30 mins

Serving: 2


  Caponata Topping

  • 1 eggplant, stem removed, chopped into 1/2-inch cubes
  • 2-3 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 1/2 cup pitted Kalamata olives, halved
  • 1/2 cup canned chopped tomatoes
  • 1 teaspoon crushed red pepper
  • 2 cloves garlic, crushed
  • 1 pinch flaky sea salt
  • Freshly ground black pepper


  • 1 cup all-purpose flour, plus more for dusting
  • 1/4 cup unsweetened plant-based milk
  • 1 tablespoon olive oil
  • 1 teaspoon baking powder
  • 1 pinch flaky sea salt

  To Serve

  • 1 handful arugula
  • Vegan Parmesan (optional)


   For The Caponata Topping

  1. In a medium sauté pan, sauté the eggplant in the olive oil over medium-high heat for a couple of minutes, until starting to soften.
  2. Add the onion and cook until both are soft and are starting to brown, about 8 minutes.
  3. Stir in the olives, tomatoes, chili flakes, garlic and salt, season with black pepper and then turn down the heat to a gentle bubbling simmer and leave to cook whilst making the flatbread.

   For The Flatbread

  1. Add the flour, plant-based milk, olive oil, baking powder and salt to a large bowl and mix together to form a dough.
  2. Form into a round in the bowl, then transfer to a floured work surface.
  3. Pat down to flatten and roll out as thin you can get it with a rolling pin so it's roughly the size of a large nonstick skillet.
  4. Put your skillet over medium-high heat to heat up. When hot, tip the flatbread carefully in and cook for 3 minutes on each side, until light golden brown.
  5. Transfer to a serving board and top with the caponata topping, spreading it evenly across the flatbread base.

   To Serve

  1. Finish off with a handful of arugula and a grating of vegan Parmesan, if using.
Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link