November 21st, 2024
Recipes
Pizza with Roasted Grapes
Valentina P
- Difficulty
•
- Time 40"
Caramelized on the outside, and practically jammy on the inside - roasted grapes are great on pizza. Try them in this winning combo of onion jam, melted cheese, and arugula over a store-bought pizza crust.
How To MakeDiet Type: Classic
Shopping List
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For the Pizza
- 1 frozen or fresh pizza crust
- 1 1/2 cups arugula
- 3/4 cup shredded mozzarella or goat cheese (Note 1)
- 1/2 small fennel bulb (optional)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- salt and pepper, to taste For the Onion Jam
- 1 brown onion, thinly sliced
- 1 tablespoon olive oil or grapeseed oil
- 2 tablespoons good balsamic vinegar
- 1/4 teaspoon salt For the Roasted Grapes
- 1 cup seedless grapes
- 1 tablespoon olive oil
Instructions
- Step 1 (Onion Jam): To make the onion jam, heat the 1 tablespoon of oil in a large frying pan over medium-high heat. Add the sliced onion and salt. Cook for 5 minutes, or until the onion begins to soften. Turn the heat down to medium and continue to cook for about 20 minutes, adding a splash of water to the pan as needed to prevent sticking or burning. The onions will be ready when they have caramelized and are golden brown.
- Step 2 (Onion Jam): Stir 2 tablespoons of balsamic vinegar into the onions. Cook for 1 more minute, or until the liquid has mostly cooked off. Turn off the heat.
- Step 3 (Onion Jam): Once the onions are cool enough to handle, transfer to a food processor. Pulse lightly, until the onions are chunky, but not a puree. Set aside.
- Step 4 (Grapes): Preheat the oven to 400°F. Toss the grapes with the oil and spread evenly on a lined baking sheet. Bake for 12 to 15 minutes, turning over halfway through cooking time. They will begin to blister and release juice. Set aside.
- Step 5: Heat the oven to the temperature indicated on your pizza crust. If pre-baking is required before adding the toppings, do so now.
- Step 6: Take the pre-baked pizza crust and spread the onion jam evenly over the surface. Leave a 1/2 inch border on the sides. Save any extra onion jam in the fridge for later. Next, scatter your cheese of choice over the jam. Sprinkle the garlic over the top. Place the pizza back into the oven and bake at the temperature indicated on the package. It will be ready when the cheese has melted, usually about 6 to 8 minutes.
- Step 7: Meanwhile, use a vegetable peeler to peel paper-thin slices of the optional raw fennel. Toss the arugula with the optional fennel, roasted grapes, and the 2 tablespoons of olive oil. Set aside.
- Serve: Set the baked pizza on a cutting board. When ready to serve, scatter the dressed arugula salad on top. Drizzle with extra olive oil, garlic powder, and freshly ground black pepper. Enjoy.
Recipe Notes
Note 1: Try using non-dairy shredded mozzarella or Boursin non-dairy for a plant-based option. Most any soft nut-based cheese that you enjoy would also work.
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Nutrition
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Pizza with Roasted Grapes
PT40M 1 frozen or fresh pizza crust 1 1/2 cups arugula 3/4 cup shredded mozzarella or goat cheese (Note 1) 1/2 small fennel bulb (optional) 2 tablespoons olive oil 1/2 teaspoon garlic powder salt and pepper, to taste 1 brown onion, thinly sliced 1 tablespoon olive oil or grapeseed oil 2 tablespoons good balsamic vinegar 1/4 teaspoon salt 1 cup seedless grapes 1 tablespoon olive oil Gluten Free Paleo Vegan 3 Servings
Ingredients:
