recipes
Whole wheat pizza with caponata and tuna
Serves: 4
2018-01-04
Ingredients
For the pizza base
- 250g whole wheat flour
- 200g flour
- 12g dried yeast
- 1 tsp salt
- 1 tbsp olive oil (Borges)
- 250ml warm milk (Benna)
For the caponata
- 1 zucchini sliced
- 1 bell pepper, roughly chopped
- 1 aubergine, diced
- 1 small onion, sliced
- 2 cloves garlic, chopped
- 1 celery stick diced
- Handful cherry tomatoes, sliced
- 1 tsp red wine vinegar (Borges)
- 2 tbsp tomato sauce
- ½ tsp sugar
- 1 tbsp capers
- 2 tbsp pitted olives
- ½ tsp dried oregano (A.J.S. Imports)
You will also need
Method
Combine both flours in a mixing bowl, add salt and yeast and knead into soft elastic dough. Cover and allow proving in a warm place for 1 hour. Meanwhile prepare the caponata, place all the vegetables in a baking dish, season with salt and pepper. Mix in the vinegar, sugar, tomato sauce, capers, olives and oregano, drizzle with olive oil and roast for 15 minutes in a hot oven. Knock down the dough and divide into 4 balls. Press the pastry balls with your finger tips to flatten, leaving a border around to hold the filling. Fill with the caponata, and tuna, crumble feta on top and add chili slices. Allow resting until dough doubles in bulk again. Bake in a hot oven, temp 175°c for approximately 15 minutes. Serve hot with rocket leaves and extra virgin olive oil.
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