Caponata Flatbread Ingredients Flour, for the surface 1 lb. pizza dough, thawed…

Caponata Flatbread

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, divided
2 plum tomatoes, halved lengthwise
1 small eggplant (about 12 oz), halved lengthwise
1 red pepper, quartered
Kosher salt and pepper
1 tbsp. capers, chopped
1/4 c. flat-leaf parsley, roughly chopped
1 c. part-skim ricotta

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, then increase heat to 475°F.
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 ¼ 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.
Add vegetables and capers to the bowl with vinegar mixture and toss to combine; fold in parsley. Spread ricotta on crust, leaving a ½-inch border all the way around, then top with vegetables. Brush crust with remaining ½ tablespoon oil and bake until crust is deep golden brown, 4 to 6 minutes.

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