Sicilian caponata
Inspired by holidays in Sicily, this caponata makes great use of summer's fruit and vegetable glut and is an ideal meal for a summer's day, packed with sunshine flavours
Capricciosa bianca
- Preparation and cooking time
- Prep:
- Cook:
- with ready-made pizza dough
- Easy
- Serves 2
Skip to ingredients
- 1 ball of pizza dough
- plain flourfor dusting
- 100g fior di lattetorn into pieces
- 30g shiitake mushrooms
- 15g stoned black olives
- 40g salami napolicut into small strips
- 30g chargrilled artichokes in oilsliced
- 10g parmigiano reggianofinely grated
- 70g prime-quality hamcut or torn into strips
- few basil leaves
- extra-virgin olive oilfor drizzling
Nutrition: per serving
- kcal635
- fat26g
- saturates12g
- carbs64g
- sugars1g
- fibre5g
- protein34g
- salt4.7g
Method
step 1
Heat the oven to its highest temperature for at least 40 mins. To prepare the pizza base, roll out the dough on a lightly floured worksurface, forming a slightly raised edge around the sides. Lift onto a baking sheet.
step 2
Evenly spread the fior di latte over the base, avoiding the edges. Season with a pinch of salt, then add the mushrooms, olives, salami and artichokes.
step 3
Bake the pizza at the bottom of the oven for 5 mins. Remove the pizza from the oven and sprinkle with the parmigiano reggiano.
step 4
Transfer the pizza to the upper part of the oven, turn on the grill and cook for 2 mins or until the crust is lightly golden.
step 5
Remove the pizza from the oven, add the ham, basil, a drizzle of oil and a grinding of black pepper. Let the pizza rest for a minute before slicing and serving.
