How To Prepare Skillet 中文 Flatbread Caponata Pizza?

How To Prepare Skillet 中文 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 中文. 4. Put your skillet 中文 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.