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.
—ChrisandAmy
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.