Ciabatta Pizza with Squash Caponata Recipe

Name: Ciabatta Pizza with Squash Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 1/2 pounds yellow squash and/or zucchini, small dice; 1 medium onion, red or yellow, chopped; 4 cloves garlic, thinly sliced; 1 small red chile, Fresno or Holland, chopped or thinly sliced; 2 ribs celery, finely chopped; 1 cubanelle pepper, chopped; 1 small red bell or sweet red frying pepper, seeded and chopped; Kosher salt and freshly ground black pepper; 1/2 cup Sicilian green olives, chopped; 2 to 3 tablespoons golden raisins; 2 to 3 tablespoons capote capers, drained and chopped; 1 tablespoon white balsamic vinegar, or a splash of dry wine; 1 (14-ounce) can tomato sauce; A handful flat-leaf parsley, finely chopped; A few leaves fresh basil, torn; 1 large loaf ciabatta bread, split horizontally; 2 1/2 cups (10-ounce package) shredded provolone, or 1/2 pound caciocavallo cheese, shredded

Servings: persons

1/4 cup extra-virgin olive oil
1 1/2 pounds yellow squash and/or zucchini, small dice
1 medium onion, red or yellow, chopped
4 cloves garlic, thinly sliced
1 small red chile, Fresno or Holland, chopped or thinly sliced
2 ribs celery, finely chopped
1 cubanelle pepper, chopped
1 small red bell or sweet red frying pepper, seeded and chopped
Kosher salt and freshly ground black pepper
1/2 cup Sicilian green olives, chopped
2 to 3 tablespoons golden raisins
2 to 3 tablespoons capote capers, drained and chopped
1 tablespoon white balsamic vinegar, or a splash of dry wine
1 (14-ounce) can tomato sauce
A handful flat-leaf parsley, finely chopped
A few leaves fresh basil, torn
1 large loaf ciabatta bread, split horizontally
2 1/2 cups (10-ounce package) shredded provolone, or 1/2 pound caciocavallo cheese, shredded

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.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 1/2 pounds yellow squash and/or zucchini, small dice, 1 medium onion, red or yellow, chopped, 4 cloves garlic, thinly sliced, and more.

Yes, Ciabatta Pizza with Squash Caponata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ciabatta Pizza with Squash Caponata

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