How To Prepare Skillet Flatbread Caponata Pizza ?

Preparation:  

Preparation time: 30 mins

Cooking time: 30 mins

Serving: 2

Ingredients:

  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

  Flatbread

• 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)

Instructions:

   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.