Carrot Caponata with Pizzette


Serves 4-6

¼ cup extra virgin olive oil

1 red onion, thinly sliced 2 bunches baby purple carrots,

scrubbed and trimmed

¼ cup baby currants

½ cup sherry vinegar

¼ cup honey


½ tsp dried yeast

2 tbsp extra virgin olive oil

2 cups 00 plain flour

150g grated mozzarella

Extra virgin olive oil, for shallow frying

To make pizza dough, place yeast and ¾ cup lukewarm water in a bowl; mix to combine. Set aside for 10 minutes, or until mixture is foamy. Add the oil and flour, and mix to combine.

Turn dough out onto a lightly floured surface and knead until smooth. Place in a bowl and cover with a damp tea towel; set aside for 1 hour to double in size.

Turn out the dough and roll into 6 small balls. Lightly dust a work surface with flour and roll each dough flat to 8cm.

Divide mozzarella and place into the centre of each dough ball and fold the dough to enclose. Using a rolling pin, roll to 8cm wide.

Set aside, loosely covered with a damp tea towel for 30 minutes.

Meanwhile, to make the caponata, heat oil in a large non-stick frying pan over high heat. Add the onion, season with salt and pepper, cook for 6 minutes, or until starting to caramelise. Add the carrots, ¼ cup of baby currants and ¼ cup water and cook for 15 minutes, turning occasional­ly, until they start to colour (go golden). Add the vinegar and honey, increase the heat and cook for 5 minutes, until glossy.

For the pizzette, heat 3cm of oil in a large frying pan over high heat. In batches, add the pizzette and cook for 1½ minutes each side, or until puffed and golden. Serve the caponata with pizzette, freshly ground pepper and salt.

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