Ciabatta Pizza With Squash Caponata
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 small
Red Bell3 tbsps
Golden Raisins2.5 cups
Provolone Cheese (10-ounce package shredded provolone, or 1/2 pound caciocavallo cheese, shredded)1 cup
Extra-Virgin Olive Oil1 medium
Onion (red or yellow, chopped)4 cloves
Garlic (thinly sliced)2 ribs
Celery (finely chopped)Directions:
1
Preheat the oven to 450 degrees F
2
Heat the extra-virgin olive oil in a pot over medium-high heat
3
Add the zucchini, onions, garlic, chile, celery, cubanelle pepper, red bell pepper, and salt and pepper, to taste
4
Cook about 10 to 12 minutes to soften vegetables
5
Add in the olives, raisins, and capers once the veggies start to give off their juice
6
Add the vinegar, then tomato sauce
7
Reduce heat to a simmer
8
Stir in the parsley and basil to finish
9
Arrange bread on a large baking sheet and top with an even, thick layer of caponata
10
Then top that with an even layer of cheese and bake for 5 minutes to brown and melt the cheese
11
Cut each 1/2 loaf into 3 large squares of bread pizza