1. Preheat oven to 500°.
2. Place a baking stone in oven; preheat 30 minutes.
3. Gently stretch the Catalonian Crust into a 12-inch circle, and place on the back of a baking sheet sprinkled with cornmeal. Carefully slide the dough onto the preheated stone, using a spatula as a guide. Spread Samfaina evenly over the dough, leaving a 1/2-inch border; top evenly with ricotta cheese. Sprinkle with salt. Bake at 500° for 16 minutes or until crust is golden.
Wine note: The sweet-savory quality of the ricotta cheese and the boldly seasoned vegetables on this pizza call for a wine that's fresh and crisp, but not oaky. Spain's leading white wine—albariño—is perfect for the job. It's snappy and pure, with just a hint of almond and citrus. Try Nora Albariño 2006 from Rias Baixas, Spain ($13). —Karen MacNeil