Ok, yes, technically this is a fruit pizza, but a really, really good one. Not one of those sad, soggy, lonely fruit pizzas sitting untouched at the holiday potluck.
This recipe was adapted from a roasted grape crostini I made a few years ago for a holiday work party. I thought it was pretty tasty back then, it’s even more delicious in pizza form (what isn’t, really?).
Fingers crossed people aren’t as averse to grapes on pizza as they are pineapple.
Roasted Grape & Goat Cheese Pizza
Makes 1 12-inch pizza or 2 six-inch pizzas
Prep time: 10 minutes
Bake time: 12 minutes
16 ounces pizza dough
2 cups seedless red grapes, halved
8 ounces goat cheese, room temperature
Salt and freshly ground black pepper
Optional crunchy goodness: Rosemary-Pistachio Brittle
Preheat oven to 400 degrees Fahrenheit. If you are using a pizza stone, place stone in the lowest rack of oven while it preheats.
Roll out room temperature pizza dough to desired shape. (Round, square, triangle - whatever you want! I don't judge). If you're using a pizza peel, make sure to dust peel with cornmeal or flour before placing dough. A piece of parchment paper on a baking sheet also works just fine.
Spread about half of the goat cheese in an even layer. Sprinkle with salt and pepper, drizzle with a bit of oil, making sure to get a bit on the edges of the crust. Layer grapes across the pizza.
Bake at 400 degrees Fahrenheit for about 12 minutes, or until crust is browned. Remove pizza from oven and sprinkle with crushed Rosemary-Pistachio Brittle.
* You can also “burst” the grapes like the tomatoes in this Garlicky Ricotta and Burst Tomato Pizza recipe, which results in soft, caramelized, jammy grapes. But raw also works just fine!
**I like to spice up my goat cheese with herbs and acid - rosemary and lemon juice are a great combo with this recipe. You could also buy the herbed variety of goat cheese. instead of plain.