Arugula Pizza with Roasted Grapes
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8 slices
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Calories
337 kcal
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Course
Main Course
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Cuisine
American
Arugula Pizza with Roasted Grapes
Description
This pizza begins with roasting red grapes drizzled with balsamic vinegar and sprinkled with sea salt at 425ºF, softening them and intensifying their flavor. The thin 11" pizza dough is brushed with olive oil and topped with crumbled gorgonzola and shredded mozzarella, leaving room for the crust edge.
Once the grapes are roasted, the grape solids and their roasting liquid are separated to prevent sogginess; the grapes are evenly distributed on the pizza, and the crust is baked until golden and cheese melts. Shortly after baking, fresh arugula is tossed with olive oil and finely sliced shallots and added to the pizza, contributing a peppery, crisp contrast.
This pizza blends savory cheese richness with the sweet-tart burst from roasted grapes and fresh greens, making it an inventive and balanced dish suitable for sharing or serving as a distinctive main course.
Grapes can be roasted up to three days ahead to reduce preparation time. Draining grape juice before topping helps retain a crisp crust. The recipe suggests caution when using parchment paper on air-flow pizza pans.
Ingredients
Roasted Grapes:
- 1 cup red grape
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt sea salt
Pizza:
- 1 pizza dough thin crust, 11", not pre-cooked
- 2 ounces gorgonzola cheese
- 5 ounces mozzarella cheese just over half of one standard-size fresh mozzarella ball
Arugula Salad:
- 2 ounces arugula 2 large handfuls
- ½ cup olive oil
- ½ shallot finely sliced
Instructions
- Preheat oven to 425ºF. Line baking sheet with aluminum foil.
- Add grapes to the baking sheet, and drizzle balsamic over the grapes. Sprinkle salt over the grapes. Bake 20 minutes.
- Line a pizza stone or baking sheet with parchment paper, and add the pizza dough.Note: If baking pizza on an air-flow pizza pan, you should NOT add parchment paper.
- While grapes roast, brush pizza dough with olive oil.
- Use a fork to crumble apart both cheeses. Add cheese evenly to the dough, leaving a small border for the crust.
- When grapes are done roasting, remove them from the oven, but leave the oven on. Separate the grapes and the roasting liquid, keeping both. Pour the roasting liquid into a small mixing bowl, and add the grapes evenly onto the pizza dough.Tip: Drain as much of the liquid off the grapes as possible, because excess liquid will make your pizza soggy.
- Cook the pizza for about 15 minutes, until the crust is golden and the cheese is melted.
- Allow pizza to cool for about 5 minutes. Meanwhile, whisk the olive oil into the roasting liquid. Stir in the shallot. Taste, and add salt if desired.
- Toss arugula in about ¼ of the dressing. Add more dressing if desired. Store the extra dressing in the fridge, and use on your next salad.
- Top pizza with the dressed arugula. Serve immediately.
Notes
- Roast grapes up to three days in advance for faster meal prep.
- Drain excess liquid from roasted grapes thoroughly to prevent soggy pizza crust.
- Do not use parchment paper with air-flow pizza pans to allow proper heat circulation.
- Use fresh arugula salad with shallots and olive oil for a bright contrast on baked pizza.
- Nutrition info assumes use of approximately one-quarter of the prepared dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 19mg | 6% |
| Sodium | 712mg | 30% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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