The Pizza Therapy Forum and Pasta Therapy Forum

[Vince120]

I recently had the oportunity to try a veriety of pizza at a culinary arts festival in a nearby town, Lewiston, NY. Among many fine pies, one stood right out, pizza caponata. Literally a pizza with caponata on top. Caponata is a Sicilian condiment served with many main dishes, slightly sweet and sour it's big Italian flavor. To make this yourself, make your favorite dough, make some caponata like Giada's at http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27264,00.html , brush dough with a little oil, s&p, a mix of mozarelly and parmesan cheese then your caponata. Bake between 375 and 400 until done!

[RnR]

So sorry that the original post is over a year old, but I wonder if anyone can give a hint as to what kind of "heft" the taste of Caponata may possess?

I ask as while eggplant turns me off, I am enamored of baked raisins and the entire recipe seems to be a rather wide "bouquet" of flavors. Certainly a very interesting concept for pizza. Not sure I would want it everyday, but it looks like a "gotta try it at least once" combo.

[Vince120]

Hi RnR,

I'm not sure what you mean by heft but the real flavor here is the sweet/sour (agrodolce in Italian) of vinegar, sugar, rasins, and capers. The eggplant flavor is fairly mild here. IF it is too much, but you like it otherwise, I would suggest replacing the eggplant with artichoke hearts. In any case...
Boun Appitito!

Vinny