This recipe is excerpted from DOLCI! by Renato Poliafito with Casey Elsass. Copyright © 2024 by Renato Poliafito. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Caponata Bombas
Yield: 10 bombas
Ingredients:
1 1/4 pounds pizza dough (store-bought or homemade from recipe below)
3 cups caponata (recipe below)
2 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon fresh parsley, minced
1 garlic glove, grated
Flaky sea salt, for garnish
Procedure:
A day ahead: Make the pizza dough and caponata and refrigerate as directed.
When ready to bake, let the dough sit at room temperature for 30 to 45 minutes before using.
Preheat the oven to 400 degrees Fahrenheit (200°C) and set a rack in the center. Brush 10 cups of a muffin tin with olive oil.
On a generously floured surface, cut the dough into 10 equal portions (50 grams each). Working with one piece at a time, roll into a 4-inch (10 cm) round. Scoop 50 grams (2 tablespoons) of caponata in the center of the round. Brush the rim of the round with olive oil. Lift the edges of the dough up and to the center of the filling, pinching together to join like a satchel. Once completely sealed, set in the muffin tin, seam-side down. Repeat with the remaining dough and caponata.
Brush the tops with a little olive oil and bake until golden brown, 25 to 35 minutes, rotating the muffin tin halfway through.
While the bombas bake, in a small bowl, whisk the olive oil, parsley, and garlic. Set a wire rack over a baking sheet.
Remove the bombas from the oven and, while still hot, use an offset spatula to transfer to the wire rack. Brush the oil and parsley mixture over the bombas and top with a sprinkle of flaky salt. Let cool for 15 minutes before serving.
The bombas can be stored in an airtight container in the refrigerator for up to 3 days.
Pizza Dough
Yield: 1 1/4 pounds
Ingredients:
1 teaspoon active dry yeast
1 cup warm tap water
2 teaspoons fine sea salt
2 1/4 cups all-purpose flour
Olive oil for the bowl
Procedure:
In a stand mixer fitted with the dough hook, combine the yeast and warm water. Let sit for about 5 minutes, until the yeast is foamy and fragrant. Add the salt and sift in the flour. Mix on low speed until the flour is incorporated, then increase the speed to medium and knead until a smooth, elastic dough forms, about 3 minutes.
Coat a large bowl with olive oil. Transfer the dough to the bowl. Coat a piece of plastic wrap in cooking spray and loosely cover the dough, spray-side down. Refrigerate for at least 24 hours. Let sit at room temperature for 30 minutes before using.
The pizza dough can be covered and stored in the refrigerator for up to 3 days.
Caponata
Yield: 6 cups
Ingredients:
2 pounds eggplant, cut into 1-inch cubes
4 teaspoons fine sea salt, divided
1/3 cup extra-virgin olive oil, divided
1 cup yellow onion, diced (1 large onion)
1 cup celery, diced (2 stalks)
2 cups red bell pepper, diced (2 peppers)
3 garlic cloves, sliced
Pinch crushed red pepper flakes
4 tablespoons tomato paste
1/4 cup capers, drained
1/4 cup golden raisins
1 cup pitted castelvetrano olives, halved
4 ounces cherry tomatoes, quartered
3 tablespoons granulated sugar
1/4 cup red wine vinegar
1 cup fresh basil, chopped
Procedure:
Preheat the oven to 400 degrees Fahrenheit (200°C) and set a rack in the center. Brush a baking sheet with a generous amount of olive oil.
Arrange the eggplant on the prepared baking sheet and toss with 8 grams (2 teaspoons) of the salt and 50 grams (1/4 cup) of the olive oil. Roast until nicely browned, 30 to 40 minutes, tossing halfway through. Remove from the oven.
In a large skillet, heat the remaining olive oil over medium heat. When the oil shimmers, add the onion, celery, bell peppers, and garlic. Season with the remaining salt and the pepper flakes. Cook, stirring often, until softened, 8 to 10 minutes.
Push the veggies to one side and add the tomato paste in the empty area. Warm for 30 seconds, then stir into the veggies. Stir in the capers, raisins, olives, cherry tomatoes, sugar, and vinegar. Simmer, stirring occasionally, until the liquid is almost reduced, 2 to 3 minutes.
Stir in the eggplant. Continue to cook until the caponata has thickened slightly and there is little residual liquid left, 5 to 10 minutes. Taste for seasoning. Remove from the heat and stir in the basil. Let the mixture cool for 1 hour in the skillet, then transfer to an airtight container and refrigerate for up to 1 week.
Notes and substitutions:
If you would like to make enough caponata to use for the bombas only, just halve this recipe. However, [we] don’t recommend limiting your caponata intake. The flavors improve with time, so make this at least a day in advance.