Gorgonzola & Grape Pizza
Bread, cheese, fruit — this pizza has everything we need! In the test kitchen, we handled the dough gently and minimally (rather than rolling it), creating a thick crust with a focaccia-like vibe. It’s the perfect vehicle for the lush toppings. The grapes are coated in a syrupy red-wine reduction, tossed with fontina and a mild gorgonzola cheese, and scattered across the crust. And then, just to gild the lily, we sprinkle the whole thing with Parm, Italian seasoning, and red pepper flakes.
Talk about a harmonious bite: The sweet grapes, the salty cheeses, a little blue funk, a pop of red pepper heat, and then the dense, wonderfully chewy bread. It’s pizza magic, and we’ll be making it for the rest of summer and way into the fall and winter. It’s perfect for a casual socially distanced dinner with friends or family — the kind with wine and lots of loud chatter.
Our tip: Pair this pizza with a light red wine with plenty of fruit, like a Beaujolais Gamay. We’d go with Georges Dubeuf Beaujolais-villages, and we’d serve it lightly chilled. Hello, August!
Servings: 4 to 6
⅓ cup sweet red wine
1 Tbsp sugar
1 ½ cups red seedless grapes, halved lengthwise
5 oz Italian Fontina, rind discarded and cheese cut into 1/4-inch dice
2 oz mild Gorgonzola, crumbled
½ tsp coarsely ground black pepper
Red pepper flakes, Parmesan, and Italian seasoning (optional toppings)
Special Equipment: pizza stone and parchment paper
Prepare pizza dough according to instructions. For this recipe, you’ll want to use all the dough for one pizza.
At least 45 minutes before baking the pizza, put the pizza stone on oven rack in lower third of oven and preheat the oven to 500°.
Do not punch the down dough. Gently dredge dough in a bowl of flour to coat, then transfer it to a parchment-lined pizza peel or a baking sheet without sides. Lightly flour the parchment around the dough. Pat out the dough evenly with your fingers and stretch into a 13-inch round. Note: Don’t handle the dough more than necessary. If the dough is sticky, dust it lightly with flour.
In a small heavy-bottomed saucepan, bring the red wine and sugar to a rapid simmer over moderate heat, uncovered, and reduce it to about 1 tablespoon, about 7 minutes.
Add the grapes to the saucepan, stir gently to coat them with the syrup, and then transfer them to a bowl.
Add the cheeses and black pepper to the bowl and stir to combine.
Arrange the grapes and cheese on the pizza dough, leaving a 1-inch border.
Slide the pizza and parchment paper onto the pizza stone, and bake it until the dough is crisp and browned and the cheese is golden and bubbling in spots, 14 to 16 minutes.
Using a peel or baking sheet, transfer the pizza to a cutting board. Cool it for 5 minutes and remove the parchment before slicing.
Recipe adapted from: Epicurious