Dairy Farmers of Canada

Pizza with Squash and Mushroom Caponata

Caponata is a classic Italian relish that we've used here with a fall touch. Filled with vegetables and sunshine, it will brighten up your pizzas and pasta dishes.

  • Cooking: 55 min - 1 h
Yields 4 individual pizzas
pizza with squash and mushroom caponata


  • Caponata
  • 3 tbsp (45 mL) olive oil
  • 4 tsp (20 mL) red wine vinegar
  • A few drops of pepper sauce
  • 1/2 tsp (2.5 mL) sugar
  • 1 1/2 cups (375 mL) butternut squash in small cubes
  • 1 1/2 cups (375 mL) mushrooms quartered
  • 1 small red bell pepper in strips
  • 1 onion minced
  • 3 Italian tomatoes peeled, seeded and diced
  • 1/3 cup (80 mL) black kalamata olives pitted, cut in half
  • 3 tbsp (45 mL) capers rinsed and drained
  • Salt and pepper to taste
  • Pizza
  • 1 ball of pizza dough 1 lb (450 g)
  • 3/4 cup (180 mL) pizza sauce
  • 1 1/2 cups (375 mL) Canadian Parmesan grated
  • 8 mini Canadian Bocconcini sliced
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Preheat oven to 400 °F (200 °C).

Line a baking sheet with parchment paper. In a large bowl, combine all ingredients and spread them over the baking sheet. Cook for 45 minutes and stir a few times while the mixture bakes.


Preheat oven to 425 °F (220 °C).

Place the racks at the bottom third and top third of the oven. Line 2 baking sheets with parchment paper. Divide the pizza dough in 4 and roll out into circles. Put 2 crusts on each baking sheet. Garnish with the following ingredients in order: the sauce, the Parmesan, the Caponata, and the slices of bocconcini.

Bake for approximately 12 minutes and switch the sheets halfway through to ensure uniform baking.


Get a head start: The caponata can be made 2 days in advance.

Practical tips: Replace the pizzas with 4 pieces of naan bread and reduce the baking time to 10 minutes.

Tips: To prepare the tomatoes, put them in boiling water for 1 minute and then plunge into ice water. The skin will come off easily. Cut the tomatoes in 4 and remove the seeds. Dice.

Replace the Canadian Bocconcini with shredded Canadian Mozzarella.

For a flavour twist: Add a few cubes of chorizo or pancetta before baking the pizzas.

Children can help too: Children can garnish their own pizzas.

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Nutritional information

Per serving
Energy: 743 Calories
Protein: 35 g
Carbohydrate: 68 g
Fat: 37 g
Fibre: 7.2 g
Sodium: 1875 mg

Top 5 Nutrients

(% DV*)
Calcium: 67 % / 734 mg
Folate: 81 %
Selenium: 85 %
Thiamin: 68 %
Vitamin C: 82 %