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Author Notes: Does it sound strange? Sure. But it's very much like nibbling on a cheese board: three different cheeses, grapes, and bread. A virtual picnic in Paris, no airline ticket needed. We urge you to try it. You won't be disappointed. It's a party on your tastebuds - sweet, salty, crispy, chewy, cheesy, crunchy, tangy, herby and, in a word, fabulous.
- 1 pound premade pizza dough
- 1 tablespoon corn meal
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1 1/2 cups halved green grapes
- 1/3 cup gorgonzola cheese
- 2 tablespoons chopped fresh rosemary
- Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes.
- Take the pizza dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick.
- Gently stretch the dough until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker.
- Lightly sprinkle a baking sheet with corn meal and transfer the dough to the baking sheet.
- Brush the top of the dough with olive oil to prevent it from getting soggy from the toppings. Sprinkle the outer edge of the crust with the kosher salt.
- Mix together the mozzarella and provolone cheeses; spread this cheese mixture in a thin layer over the dough. Cover the cheese with the halved grapes.
- Sprinkle the pizza with the gorgonzola cheese crumbles and chopped rosemary.
- Carefully slide the pizza onto the hot pizza stone and bake at 450 for 15-20 minutes, until crust is browned and cheese is melted and golden.
- This recipe was entered in the contest for Your Best Grapes
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