Prep Time::10 mins
Cook Time::50 mins
Total Time:: 1 hr
Servings::4
Ingredients
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1 (8-oz.) pkg. refrigerated pizza dough [Or use a 7-oz. purchased rectangle flatbread and skip ahead to Step 2.]
4 cups seedless red grapes
1 tablespoon plus 2 teaspoons olive oil
1 teaspoon chopped fresh rosemary
1/4 teaspooon plus 1/8 teaspoon salt
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley
1/4 teaspoon black pepper
1 teaspoon white wine vinegar
2 cups watercress and/or arugula
Directions
Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet. Unroll pizza dough onto prepared baking sheet. Bake for 6 minutes.
Line a 10×15-inch baking pan with foil. Arrange grapes in prepared baking pan. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon rosemary and 1/4 teaspoon salt; toss to coat.
Roast grapes, stirring once halfway through, until slightly charred, about 40 minutes. Remove grapes from baking pan; pour accumulated juices into a small bowl.
Meanwhile, stir together ricotta, mozzarella, parsley, pepper, and remaining 1/2 teaspoon rosemary in a small bowl.
Spread ricotta mixture onto the parbaked crust. Top with roasted grapes. Bake until cheese is lightly golden, about 10 minutes.
Meanwhile, for dressing, whisk together reserved grape-roasting juices, vinegar, and remaining 2 teaspoons oil and 1/8 teaspoon salt in a bowl. Toss watercress with dressing. Top flatbread with dressed greens.
Vegan-ize
Use plant-based ricotta and mozzarella products.
Make It Meaty
Top flatbread with sliced prosciutto before baking in Step 5.