Caramelized Grape and Herb Flatbread

Name: Caramelized Grape and Herb Flatbread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian, Fusion
Ingredients: 2 cups Baby Arugula; 0.25 tsp Black Pepper; 0.25 cup Fresh Parsley; 1 tsp Fresh Rosemary; 0.5 cup Mozzarella Cheese; 1.33 tbsp Olive Oil; 1 whole Pizza Dough; 4 cups Red Seedless Grapes; 0.5 cup Ricotta Cheese; 0.38 tsp Salt; 1 tsp White Wine Vinegar

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Italian 🇮🇹Fusion High-Protein 💪Low-Sodium Vegetarian 🥦Plant-Based 🌻Kosher ✡️Comfort-Food Pescatarian 🐟

Caramelized Grape and Herb Flatbread balances sweet, jammy roasted grapes with creamy ricotta and melted mozzarella for a lush contrast of flavors. A whisper of rosemary and black pepper adds warmth, while a quick pan-juice vinaigrette brightens peppery greens on top. Serve as a chic appetizer for gatherings or a light dinner with a crisp salad or glass of wine.

Prep10 mins
Cook50 mins
Serves4
DifficultyEasy

1

Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet. Unroll the pizza dough onto the prepared baking sheet. Bake for 6 minutes.
2

Line a 10x15-inch baking pan with foil. Arrange the grapes in the prepared baking pan. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon rosemary and 1/4 teaspoon salt; toss to coat.
3

Roast the grapes, stirring once halfway through, until slightly charred, about 40 minutes. Remove the grapes from the baking pan; pour the accumulated juices into a small bowl.
4

Meanwhile, stir together the ricotta, mozzarella, parsley, pepper, and the remaining 1/2 teaspoon rosemary in a small bowl.
5

Spread the ricotta mixture onto the parbaked crust. Top with the roasted grapes. Bake until the cheese is lightly golden, about 10 minutes.
6

Meanwhile, for the dressing, whisk together the reserved grape-roasting juices, vinegar, and the remaining 2 teaspoons oil and 1/8 teaspoon salt in a bowl. Toss the watercress with the dressing. Top the flatbread with the dressed greens.