Pizza à la Siciliana

Lynnda Cloutier

By
@eatygourmet

I love capers, by hubby doesn't so I omit them.Source: Unknown


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Ingredients

olive oil for brushing
one quantity pizza dough, or 10 inch pizza base
all purpose flour for dusting
7 ounces canned chopped tomatoes
sliced tomatoes
one garlic clove, finely chopped
one bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1 teaspoon balsamic vinegar
salt and pepper
one eggplant, thinly sliced
2 tablespoons olive oil
6 ounces mozzarella cheese, sliced
2 ounces marinated, pitted black olives
1 tablespoon drained capers
4 tablespoons freshly grated parmesan cheese

Directions Step-By-Step

1
preheat the oven to 400°. To make the tomato sauce, place chopped tomatoes, sliced tomatoes, finely chopped garlic clove, Bay leaf, dried oregano, sugar, vinegar, and salt in a heavy bottomed pan, season to taste and bring to a boil. Reduce the heat and simmer, stirring occasionally for about 20 minutes or until thickened and reduced. Remove from the heat, discard Bay leaf and let cool.
2
Brush a cookie sheet with oil
roll out the dough on a lightly floured counter to a 10 inch round. Place on a cookie sheet and push up the edge a little. Cover and let stand in a warm place for 10 minutes.
3
Spread the tomato sauce over the pizza base almost to the edge. Arrange the eggplant on top and cover with mozzarella. Top with olives and capers and sprinkle with Parmesan. Drizzle with the olive oil. Bake for 15 to 20 minutes or until Golden. Serve at once. Serves 2 to 4