Ciabatta Pizza with Squash Caponata

Ingredients

• 1 tablespoon balsamic vinegar dry
• 3 leaves basil fresh
• 14 ounce tomato sauce canned
• 2 tablespoons capote capers drained chopped
• 2 ribs celery finely chopped
• 1 large loaf ciabatta bread split
• 1 handful flat-leaf parsley finely chopped
• 4 cloves garlic thinly sliced
• 2 tablespoons golden raisins 
• 6 servings kosher salt and pepper black freshly ground
• 0.3 cup olive oil extra-virgin
• 0.5 cup sicilian olives green chopped
• 1  cubanelle pepper chopped
• 1 small frying pepper sweet red seeded chopped
• 2.5 cups provolone cheese shredded (10-ounce package)
• 1 medium onion red yellow chopped
• 1.5 pounds squash and/or zucchini yellow
• 1 small holland red thinly sliced chopped

Equipment

• baking sheet
• oven
• pot

Directions

1. Preheat the oven to 450 degrees F.
2. Heat the extra-virgin olive oil in a pot over medium-high heat.
3. Add the zucchini, onions, garlic, chile, celery, cubanelle pepper, red bell pepper, and salt and pepper, to taste. Cook about 10 to 12 minutes to soften vegetables.
4. Add in the olives, raisins, and capers once the veggies start to give off their juice.
5. Add the vinegar, then tomato sauce. Reduce heat to a simmer. Stir in the parsley and basil to finish.
6. Arrange bread on a large baking sheet and top with an even, thick layer of caponata. Then top that with an even layer of cheese and bake for 5 minutes to brown and melt the cheese.
7. Cut each 1/2 loaf into 3 large squares of bread pizza.