5 from 20 votes
Arugula Pizza with Roasted Grapes
Arugula Pizza with Roasted Grapes combines a thin-crust pizza topped with gorgonzola and mozzarella cheeses alongside red grapes roasted in balsamic vinegar and sea salt. The grapes release a concentrated sweetness and acidic tang that complements the savory cheeses and peppery arugula, which is dressed with a shallot and olive oil salad. This pizza offers a blend of sweet, salty, and fresh flavors with a balanced texture.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
8
slices
Calories:
337 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 slices
Amount Per Serving
Calories 337
% 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.