Caponata Flatbread-Vegan

INGREDIENTS

Flour, for the surface 

1 lb. 

pizza dough, thawed if frozen

2 tbsp. 

red wine vinegar

1 tsp. 

honey

2 1/2 tbsp. 

olive oil 

2 

plum tomatoes, halved lengthwise

1 

small eggplant (about 12 oz), halved lengthwise

1 

red pepper, quarteredred pepper, quartered

Kosher salt 

Pepper

1 tbsp. 

capers, chopped

1/4 c. 

flat-leaf parsley, roughly chopped

1 c. 

part-skim ricotta

DIRECTIONS

1. 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, then increase heat to 475°F. 
2. Meanwhile, in a large bowl, whisk together vinegar, honey, and 1 tablespoon oil. Brush tomatoes, eggplant, and red pepper with 1 tablespoon oil and season with 1/4 teaspoon each 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. 
3. 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 1/2 tablespoon oil and bake until crust is deep golden brown, 4 to 6 minutes.