Yield: 4 servings
Ingredients:
- For surface, flour
- 1 lb. pizza dough, thawed if frozen
- 2 tbsp. red wine vinegar
- 1 tsp. honey
- 2 1/2 tbsp. olive oil, divided
- 2 plum tomatoes, halved lengthwise
- 1 small eggplant, halved lengthwise
- 1 red pepper, quartered
- To taste salt and pepper
- 1 tbsp. capers, chopped
- 1/4 cup flat-leaf parsley, roughly chopped
- 1 cup ricotta, creamy
Directions:
- Heat oven to 425 F and heat grill to medium-high.
- On a lightly floured surface, shape pizza dough into large rectangle, transfer to a parchment-lined baking sheet and bake 10 minutes. Remove from oven and increase heat to 475 F.
- In a large bowl, whisk together vinegar, honey and 1 tablespoon oil. Brush tomatoes, eggplant and red pepper and season with salt and pepper.
- Grill, turning occasionally, until just tender, 2 to 4 minutes per side; transfer to a cutting board and cut into large pieces.
- Add vegetables and capers to the bowl with vinegar mixture and toss to combine; fold in parsley.
- Spread ricotta on crust, leaving a 1/2-inch border all the way around, then top with vegetables. Brush crust with remaining oil and bake until golden brown, 4 to 6 minutes.
