Ingredients:
· Flour, for the surface
· 1lb. pizza dough, thawed if frozen
· 2tbsp vinegar
· 1tsp honey
· 2½ tbsp olive oil
· 2 plum tomatoes, halved lengthwise
· 1 small eggplant, halved lengthwise
· 1 red pepper, quartered
· Salt and pepper to taste
· 1tbsp capers, chopped
· ¼ cup flat-leaf parsley, roughly chopped
· 1 cup part-skim ricotta

Method:
Heat oven to 200°C 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 for 10 minutes. Remove from oven then increase heat to 220°C. Meanwhile, in a large bowl, whisk together vinegar, honey and a tablespoon of oil. Brush tomatoes, eggplant and red pepper with a tablespoon of oil and season with one-fourth teaspoon each of salt and pepper.
Grill, turning occasionally until just tender, for two to four 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 half-inch border all the way around then top with vegetables. Brush crust with remaining half tablespoon of oil and bake until crust is deep golden brown, four to six minutes.