Quick Recipe Version (TL;DR)

Yield: 1 large pizza (about 4 servings)
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Quick Ingredients

1 lb (450 g) pizza dough, at room temperature
1 medium eggplant (about 1 lb / 450 g), cubed
1/4 cup extra-virgin olive oil, plus more for drizzling
1 small onion, 2 celery ribs, 3 garlic cloves
1 1/2 cups canned diced tomatoes + 2 tbsp tomato paste
1/3 cup green olives (chopped) + 2 tbsp capers (divided)
2 tbsp red wine vinegar + 1–2 tsp sugar
1/2 cup roasted red pepper strips (jarred or homemade)
1/2 cup simple tomato or pizza sauce
1 1/2 cups (6 oz) shredded low-moisture mozzarella
1/3 cup balsamic vinegar (to reduce to about 3 tbsp)
Fresh basil, salt, pepper, optional red pepper flakes

Do This

1. Preheat oven to 500°F (260°C) with a pizza stone or upside-down baking sheet inside for at least 30 minutes.
2. Make balsamic reduction: simmer 1/3 cup balsamic vinegar over medium heat 8–10 minutes until syrupy; set aside.
3. Sauté cubed eggplant in olive oil until browned and tender. Remove; in the same pan cook onion, celery, and garlic.
4. Add tomatoes, tomato paste, olives, capers (1 tbsp), vinegar, sugar, and eggplant; simmer 10–15 minutes until thick and jammy. Season to taste.
5. Stretch dough to a 12–14 inch round. Top with tomato sauce, mozzarella, a generous layer of caponata (drained if very saucy), roasted peppers, and remaining capers.
6. Bake 10–12 minutes until crust is blistered and cheese is browned. Drizzle with balsamic reduction and olive oil, scatter fresh basil, slice, and serve.

Why You’ll Love This Recipe

Sicilian flavors in pizza form: sweet-and-tangy eggplant caponata, salty olives, capers, and a rich balsamic drizzle.
Great way to showcase eggplant with plenty of texture and deep, slow-cooked flavor.
Perfect for entertaining: the caponata and balsamic reduction can be made ahead, so baking night is easy.
Flexible and forgiving: works with store-bought dough, jarred roasted peppers, and even pre-made balsamic glaze.

Grocery List

Produce: 1 medium eggplant, 1 small yellow onion, 2 celery ribs, 3 garlic cloves, fresh basil, optional fresh parsley, optional fresh flowers for the table.
Dairy: 1 1/2 cups (6 oz) shredded low-moisture mozzarella, 2 tbsp grated Parmigiano-Reggiano (optional).
Pantry: 1 lb pizza dough, extra-virgin olive oil, canned diced tomatoes, tomato paste, green or mixed olives, capers, red wine vinegar, balsamic vinegar, roasted red peppers (jarred or homemade), salt, pepper, sugar, optional crushed red pepper flakes, flour or cornmeal for dusting.

Full Ingredients

For the Sicilian Eggplant Caponata

1 medium eggplant (about 1 lb / 450 g), cut into 1/2-inch cubes
1/4 cup extra-virgin olive oil, divided
1 small yellow onion, finely diced
2 celery ribs, sliced 1/4 inch thick
3 garlic cloves, minced
1/4–1/2 tsp crushed red pepper flakes (optional, to taste)
1 1/2 cups canned diced tomatoes with juices (from a 14.5 oz / 400 g can)
2 tbsp tomato paste
1/3 cup green olives, pitted and roughly chopped (Castelvetrano or similar if possible)
1 tbsp capers, drained (rinsed if packed in salt)
2 tbsp red wine vinegar
1–2 tsp granulated sugar (start with 1 tsp and adjust to taste)
1/2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
2 tbsp chopped fresh parsley or basil (optional, for freshness)

For the Pizza

1 lb (450 g) pizza dough, homemade or store-bought, rested at room temperature for 45–60 minutes
1/2 cup simple tomato or pizza sauce
1 1/2 cups (6 oz / 170 g) shredded low-moisture mozzarella cheese
1/2 cup roasted red pepper strips (jarred or homemade), patted dry
1 tbsp capers, drained
2 tbsp grated Parmigiano-Reggiano cheese (optional, for finishing)
1–2 tbsp extra-virgin olive oil, for drizzling
Flour or fine cornmeal, for dusting peel or baking sheet

For the Balsamic Reduction

1/3 cup (80 ml) good-quality balsamic vinegar
Optional: 1/2 tsp sugar, if your vinegar is very sharp

Optional Garnishes

Fresh basil leaves, torn or left whole
Extra chopped parsley or basil
Flaky sea salt
Additional crushed red pepper flakes

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your equipment

Place a pizza stone or an upside-down heavy baking sheet on the middle rack of your oven. Preheat to 500°F (260°C) (or as hot as your oven safely goes) for at least 30 minutes. This high heat and preheating time are key for a crisp, well-browned crust.

Lightly dust a pizza peel or another upside-down baking sheet with flour or fine cornmeal to prevent sticking. If you do not have a stone or peel, you can build and bake the pizza directly on a lightly oiled baking sheet.

Step 2: Make the balsamic reduction

In a small saucepan, add the 1/3 cup balsamic vinegar (and optional 1/2 tsp sugar if you want a slightly sweeter glaze). Bring to a gentle simmer over medium heat, then reduce the heat to low.

Simmer for 8–10 minutes, swirling the pan occasionally, until the vinegar has reduced by about half and has a syrupy consistency that coats the back of a spoon. It will thicken more as it cools. Remove from heat and set aside at room temperature.

Step 3: Cook the eggplant for the caponata

While the oven preheats and the balsamic reduces, prepare the eggplant. Pat the eggplant cubes dry with a paper towel to remove excess moisture. This helps them brown instead of steam.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the eggplant in an even layer. Cook for 8–10 minutes, stirring every couple of minutes, until the cubes are deeply golden on the edges and tender inside. If the pan looks very dry, drizzle in up to 1 tbsp more oil, a little at a time.

Season lightly with a pinch of salt and transfer the browned eggplant to a bowl. Set aside.

Step 4: Build the Sicilian-style caponata

In the same skillet, add the remaining 1 tbsp olive oil if the pan is dry. Add the diced onion and sliced celery. Cook over medium heat for 5–6 minutes, stirring, until the vegetables have softened and the onion is translucent.

Add the minced garlic and crushed red pepper flakes (if using). Cook for 30 seconds, just until fragrant. Stir in the diced tomatoes, tomato paste, chopped olives, and 1 tbsp capers.

Return the browned eggplant to the pan. Add the 2 tbsp red wine vinegar and 1 tsp sugar to start. Season with 1/2 tsp salt and several grinds of black pepper. Stir well.

Let the mixture simmer gently over medium-low heat for 10–15 minutes, stirring occasionally, until it is thick, glossy, and almost jam-like. Taste and adjust: add up to 1 more teaspoon sugar if you want it sweeter, a splash more vinegar if you prefer more tang, and extra salt or pepper as needed.

Stir in the chopped parsley or basil, if using. Remove from heat and let the caponata cool for at least 5–10 minutes. Slightly cooling helps it firm up so it sits better on the pizza.

Step 5: Stretch the pizza dough

Make sure your pizza dough has rested at room temperature for 45–60 minutes; this relaxes the gluten and makes stretching easier.

On a lightly floured work surface, gently press the dough into a flat disk with your fingertips, keeping a slightly thicker edge for the crust. Pick up the dough and stretch it by rotating it over your knuckles, letting gravity help, until it is about 12–14 inches in diameter.

Transfer the stretched dough to your floured or cornmeal-dusted pizza peel or prepared baking sheet. If the dough springs back a lot, let it rest for 5 minutes and gently stretch again.

Step 6: Top the pizza with sauce, cheese, and caponata

Spoon the 1/2 cup tomato or pizza sauce onto the dough and spread it into a thin, even layer, leaving about 1 inch of bare dough around the edge for the crust.

Sprinkle the shredded mozzarella evenly over the sauce. Then add an even layer of the caponata (you may not need all of it; avoid making the pizza soggy). Use a slotted spoon if your caponata is very saucy so you leave some excess liquid in the pan.

Distribute the roasted red pepper strips over the top, along with the remaining 1 tbsp capers. If using, sprinkle with the grated Parmigiano-Reggiano. Finally, drizzle the top lightly with 1–2 tsp olive oil.

Step 7: Bake, finish with balsamic, and serve

Slide the pizza onto the preheated stone (or place the baking sheet directly in the oven). Bake at 500°F (260°C) for 10–12 minutes, or until the crust is puffed and blistered, the cheese is melted and bubbling, and some spots are nicely browned.

Carefully remove the pizza from the oven and place it on a cutting board. Immediately drizzle over some of the balsamic reduction (you may not need it all; start with about 2 tbsp). Add a final light drizzle of olive oil if desired.

Scatter fresh basil leaves over the top. Let the pizza rest for 3–5 minutes to set the cheese, then slice and serve warm.

Pro Tips

Keep the caponata thick: Simmer until it is almost spreadable and jammy. Too much liquid will make your pizza soggy.
Dry your roasted peppers: Pat jarred roasted peppers with paper towels so they do not release excess moisture in the oven.
Use very hot heat: A stone or steel that has preheated well gives you that pizzeria-style crisp bottom and airy rim.
Make components ahead: Caponata and balsamic reduction taste even better the next day and keep well in the fridge, making pizza night very low-effort.
Balance sweet and tangy: Taste the caponata and balsamic reduction; adjust sugar or vinegar so the flavors are bright but not harsh.

Variations

White Caponata Pizza: Skip the tomato sauce on the base. Instead, brush the dough with olive oil and scatter a little grated Parmigiano under the mozzarella. Top with caponata, peppers, and the usual balsamic drizzle.
Spicy Calabrian Twist: Add chopped Calabrian chiles or extra red pepper flakes to the caponata and sprinkle some on the finished pizza for a noticeable kick.
Vegan Version: Use a vegan pizza dough (many are naturally vegan), omit the mozzarella or swap in your favorite plant-based cheese, and finish with extra caponata and olive oil instead of Parmesan.

Storage & Make-Ahead

The caponata can be made up to 3–4 days in advance and stored in an airtight container in the refrigerator. In fact, the flavors improve as it sits. The balsamic reduction will keep for up to 2 weeks in a sealed jar in the fridge; gently warm it if it becomes too thick to drizzle.

Leftover pizza slices can be cooled completely, then stored in an airtight container in the refrigerator for 3 days. Reheat on a baking sheet at 375°F (190°C) for 8–10 minutes, or until hot and crisp. The crust will revive better in the oven than in the microwave.

Nutrition (per serving)

Approximate values per serving (1/4 of the pizza): about 550 calories, 22 g fat, 70 g carbohydrates, 22 g protein, 6 g fiber, and 1300 mg sodium. Exact numbers will vary based on your dough, cheese, and how much balsamic reduction and olive oil you use.

Sicilian Caponata Pizza With Roasted Peppers and Olives