Caponata Pizzas Recipe
Are you looking for a Caponata Pizzas recipe that will leave you asking for more? Italian Caponata Pizzas is served as a tasty Main Dish. Don't think much before including Caponata Pizzas in your diet if you are following a Low Fat diet. The flavor of Vegetable makes this dish all the more appetizing. You won't regret spending your time making Caponata Pizzas. What are you waiting for, try it now.
Ingredients
2 cups peeled, diced eggplant
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup chopped black olives
3 tablespoons tomato paste
1 teaspoon crushed fresh garlic
1/4 teaspoon crushed red pepper
24 (1/2-inch) slices French bread
1 cup shredded nonfat or reduced-fat mozzarella cheese
Directions
1. Combine all the ingredients except for the bread and cheese in a 1 1/2-quart pot. Cover and cook over low heat, stirring occasionally, for 45 minutes, or until the vegetables are tender and the mixture is thick. Add a few tablespoons of water only if needed to prevent scorching. Remove the pot from the heat and set aside.
2. Arrange the bread slices on a baking sheet, and bake at 400°F for 5 minutes, or until lightly browned. Spread each slice with a tablespoon of the eggplant mixture, and top with 2 teaspoons of the mozzarella cheese. Return the pizzas to the oven, and bake for 7 minutes, or until the cheese is melted.
2. Arrange the bread slices on a baking sheet, and bake at 400°F for 5 minutes, or until lightly browned. Spread each slice with a tablespoon of the eggplant mixture, and top with 2 teaspoons of the mozzarella cheese. Return the pizzas to the oven, and bake for 7 minutes, or until the cheese is melted.
