- Prep time 25 minutes
- Cook time 20 minutes
- Serves 4 as a main course, up to 8 as an appetizer
Strewn with smashed grapes, golden onions, BelGioioso Crescenza-Stracchino and Sharp Provolone cheeses, and peppery arugula, this autumnal flatbread is a cinch to make, thanks to store-bought pizza dough and simple yet impactful toppings. It’s inspired by grape focaccia, or schiacciata all’uva, that’s made in Tuscany during wine-grape harvest in the fall. The oven’s high heat not only ensures a crisp, golden crust, it also quickly caramelizes the grapes, rendering them soft, charred, and jammy-sweet in flavor. Smashing the grapes first not only boosts this caramelization process, it also helps the grapes adhere to the crust. BelGioioso’s Crescenza-Stracchino (a fresh, rindless, pleasantly tangy cheese that melts beautifully on top of flatbreads, pizzas, and sandwiches) and Sharp Provolone are the perfect counterparts to the roasted grapes. If you can’t find the Crescenza-Stracchino, BelGioioso Fresh Mozzarella cheese makes a fine substitute.
Aside from the combination of sweet, salty, savory, and tangy flavors, what I love most about this flatbread is its versatility. Cut it into small squares or strips and serve as an appetizer for guests, either as a solo act or alongside a cheese and charcuterie board. Or serve large pizza-style slices for a simple, satisfying weeknight dinner. To make it more substantial, add shredded rotisserie chicken before baking, or top with ribbons of prosciutto straight out of the oven.
Test Kitchen Notes
This recipe is shared in partnership with BelGioioso Cheese. —The Editors
pizza dough (either store-bought or homemade), at room temperature
olive oil, plus more as needed
1 1/2 pounds
vidalia or yellow onions (2 large or 3 small), halved and thinly sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
fresh rosemary leaves, finely chopped
red wine vinegar
1 1/2 cups
red or black seedless grapes
BelGioioso Crescenza-Stracchino™ cheese, sliced or torn
2 to 4 ounces
BelGioioso Sharp Provolone cheese, shredded
Flaky sea salt, for serving
Extra-virgin olive oil, for serving
- Preheat the oven to 500°F with a rack in the center. Place a pizza stone on the rack, if you have one.
- Lightly coat the bottom of a 13- × 18-inch sheet pan with olive oil. Using oiled fingertips, gently pull and stretch the dough towards the edges of the pan. When the dough starts to shrink back, let it relax, uncovered, for about 8 to 10 minutes, then stretch it again. It may not fill the entire pan, but stretch it as thinly and evenly as possible.
- In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the onions and sauté until tender, about 5 minutes. Add the rosemary and a few pinches of salt and pepper, and continue cooking until the onions are lightly golden, stirring occasionally and lowering heat, as needed, about 10 minutes. Add the red wine vinegar and continue cooking until evaporated, another minute. Let cool for a few minutes before using.
- Meanwhile, gently smash the grapes by pressing each one between your thumb and index finger over a bowl, or by using the edge of a potato masher on a cutting board. You want to break the skins but not flatten them. Discard any accumulated juices.
- Brush the pizza dough with 2 tablespoons olive oil, then top with the golden onions, Crescenza-Stracchino and Sharp Provolone cheeses, and smashed grapes.
- Bake for about 15 to 18 minutes (checking at the 12-minute mark). The crust should be golden around the edges and crisp on the bottom, and the grapes jammy and caramelized. Immediately transfer the pizza to a wire rack to prevent sogginess. Scatter the arugula over the top, season with sea salt and pepper, and drizzle with a little extra-virgin olive oil. Serve warm.