Food Recipes Eggplant and Chicken Caponata Pizza 4.4 (5) Add your rating & review Caponata is a flavorful, eggplant-based relish that pairs well with chicken on a pizza. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Updated on November 11, 2022 Rate PRINT Share Close Photo: Jen Causey Hands On Time: 15 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Rotisserie chicken and already prepared pizza dough make this eggplant and chicken caponata pizza recipe as easy as pie. Ingredients 1 small eggplant (such as Japanese eggplant) 3 tablespoons olive oil, divided 1 pound prepared pizza dough, at room temperature 1 garlic clove, minced 8 ounces fresh mozzarella, sliced ½ cup shredded rotisserie chicken ⅓ cup roasted red bell pepper slices 2 teaspoons capers ¼ teaspoon kosher salt 2 teaspoons fresh lemon juice 1 tablespoon chopped fresh flat-leaf parsley Directions Place a pizza stone or baking sheet in oven. Preheat oven to 450°F. Using a vegetable peeler, peel thin strips from the eggplant until you reach the seeds. Discard the seedy core. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add the eggplant and cook, stirring constantly, until tender, about 2 minutes. Place the pizza dough on a sheet of parchment paper. Stretch or roll the dough into a 14-inch circle. Combine the garlic and the remaining 1 tablespoon of oil in a small bowl; brush evenly over the dough. Lay the mozzarella over the dough, leaving a ¾-inch border. Top the mozzarella evenly with the eggplant, chicken, bell pepper, and capers. Sprinkle with the salt. Slide the pizza on the parchment onto the hot pizza stone or baking sheet. Bake until the mozzarella is melted and the crust is golden brown and crispy, about 15 minutes. Drizzle with the lemon juice and sprinkle with the parsley. Rate It Print Nutrition Facts (per serving) 559 Calories 25g Fat 54g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 559 % Daily Value * Total Fat 25g 32% Saturated Fat 9g 45% Cholesterol 60mg 20% Sodium 1071mg 47% Total Carbohydrate 54g 20% Total Sugars 3g Protein 28g 56% Calcium 302mg 23% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.