Step 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.

Step 2

Meanwhile, in a large bowl, whisk together vinegar, honey, and 1 tablespoon oil.

Step 3

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.

Step 4

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.