Ingredients:
Servings: 4
Total time: 25 minutes
2 plum tomatoes, halved lengthwise
250g ricotta
Flour, for dusting the surface
50g flat-leaf parsley, chopped
450g pizza dough, thawed if frozen
1 tablespoon capers, chopped
2 tablespoons red wine vinegar
Salt and pepper, to taste
1 teaspoon honey
1 red pepper, quartered
2 1/2 tablespoons olive oil
1 aubergine, halved lengthwise
Method:
Step 1.
Preheat grill over medium-high heat.
Step 2.
Flour your working surface lightly and shape pizza dough into a desired shape.
Step 3.
Place dough onto a baking sheet lined with parchment paper and bake in a preheated oven at 220 °C, for about 10 minutes. Once done, take out from the oven and raise the heat to 250 °C.
Step 4.
In the meantime, whisk together 1 teaspoon honey, 2 tablespoons red wine vinegar and a tablespoon of oil in a small bowl.
Step 5.
Brush red pepper, aubergine and tomatoes with a tablespoon of oil and season with ¼ teaspoon of each pepper and salt.
Step 6.
Grill each side for 2 to 4 minutes, until just tender, turning occasionally. Once grilled, transfer to a cutting board to cut into large pieces.
Step 7.
Toss capers and vegetables with vinegar mixture in a bowl until combined. Fold in chopped parsley.
Step 8.
Top the crust with ricotta and spread evenly, leaving a 1 cm border all the way around.
Step 9.
Top with veggies and brush the crust with half tablespoon of oil. Bake for 4 to 6 minutes, until golden brown.
