Gone are the days when the only association with grapes was a glass of wine.
The origin of grapes on pizza is unclear but is presumably related to the Tuscan dish, ‘schiacciata all’uva’ (flattened bread or focaccia with grapes). During the harvest season in Italy, grapes (with seeds) are baked into flatbreads to create a slightly sweet snack or dessert. The crunch and tartness of the grapes add a layer of complexity to the dough.
Today’s blog recipe is for a gourmet-style pizza that features roasted red grapes with 2 different cheeses, a ground meat combo & arugula which make it quite unique and irresistible.
Grapes have an extremely high natural sugar content, so roasting causes the skin of the grapes to burst a bit in the oven and become lightly blistered and caramelized. The inside is juicy, with a jam-like consistency (a bit like a wine flavored jam). Roasted grapes are amazing over grilled meats, easy-yet-elegant desserts, next-level salads and toasts, cheese boards, roast meat, or…pizza.
In Alberta, Canada, where we live, the colder climate historically posed challenges to grape ‘farming’. However, with the advent of cold-hardy grape varieties and innovative farming techniques, the Alberta grape and wine industry, though niche, is showing promising growth and resilience.
Fresh grapes are wonderful on their own, but their culinary versatility is broad. When roasted it concentrates their sweetness. When frozen, grapes turn into bite-sized sorbets, a cool treat for summer. Grape juice, with its sweet and tart profile, is a base for many beverages and sauces. And of course, grapes are paramount in winemaking.
Brion & I have been growing Valiant grapes in our back yard for about thirteen years now. I have featured various savory recipes using grapes before but today I thought it was a good time for another Roasted Grape Pizza .
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- 350 gm (about 2 cups) red seedless grapes
- 1 Tbsp olive oil
- salt
- 250 gm ground beef/pork combo
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 4 Naan breads, garlic or plain
- 1 cup ricotta cheese
- salt & pepper to taste
- 140 gm cheese of choice, such as Mozzarella, cheddar or Gorgonzola dolce, shredded
- 1/2 small shallot, thinly sliced & separated into rings OR red onion
- 2 tsp fresh thyme, chopped
- 1 cup baby arugula
- 1-2 Tbsp honey or balsamic vinegar
Ingredients
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- Preheat oven to 400 F.
- Toss the grapes with 1 Tbsp olive oil & salt & place on a parchment lined baking sheet. Roast 20-25 minutes until the skins start to burst & the juices begin to caramelize. Set aside to cool slightly.
- In a saucepan over medium heat, cook the ground meat until fully browned. Break meat into small pieces as it cooks. Drain any excess fat to prevent a soggy crust. Stir in the garlic powder & herbs during the last minute of cooking.
- Spread ricotta evenly over Naan breads & season with salt & pepper. Add a thin layer of shredded cheese followed by the cooked meat & onion. Scatter roasted grapes & fresh thyme over the top
- Bake at 400 F. for 8-12 minutes until filling is hot & melty.
- Immediately after removing the pizza from the oven scatter fresh arugula over the top[ for a peppery bite. The residual heat will slightly wilt the greens. Drizzle with honey for an extra layer of flavor.