2 heaped cups caponata – approximate (separate recipe)
1 small summer/yellow squash, thinly sliced
¼ pack of halloumi cheese, thinly sliced OR mozzarella
Fresh oregano, chopped
2 baked pizza crusts
1. Preheat the oven to 400F.
2. For each pizza base spread over the caponata and top with slices of halloumi and summer squash. ( Pieces of squash can be curled around your finger and gently wedged into the caponata, for a decorative touch.)
3. Using the back of a baking sheet, or cake lifter, slide the pizzas into the oven, directly onto the racks. Bake for approximately 8 minutes, or until the caponata and cheese are bubbling. Drizzle the olive oil around the edge of the crust and lightly over the pizza; sprinkle over the oregano. Serve with a green salad.