Sunday, August 31, 2008

Grape Pizza

grape pizza, originally uploaded by mysterybridgers.

This is a very "Californian" pizza, showcasing the really tasty grapes that we've been getting lately. We've been experimenting with making a Roman style crust for a while, (this is why we've been making so many pizzas lately,) and we've come across a recipe that's very close, but we haven't achieved perfection yet, so I'll spare you the crust recipe till we get it right.

However, I will let you know how we topped the pizza, and then you can re-create it on your own crust of choice whenever you like:

Grape Pizza:
Enough jarred pizza sauce to cover the crust, (we use Muir Glen brand.) If you'd like to make a sauce, that's pretty simple too.*

Slice a shallot thinly and let it sit in about a tablespoon of Basalmic vinegar and about a teaspoon of Worcestershire sauce. Worcestershire sauce is not vegetarian, usually, (it generally contains anchovies,) but there is a vegan/vegetarian brand, "Wizard's" that's pretty close in favor to the "gold-standard" for traditional Worcestershire, Lea and Perrins brand.

Mince a clove of garlic and about a tablespoon or two of fresh thyme.

Slice about twenty or thirty red seedless table grapes in half.

Grate up four or five ounces of a strong aged cheddar. (We used "dubliner" cheddar, it's an outstanding cheese. It has all those fine salt crystals that you get in a really good aged cheese.)

Prepare your oven and your pizza dough of choice according to your normal instructions.

When you top the pizza, do so in the following order, sauce, your (drained) shallots, garlic and thyme, grapes, cheese.

The sweet grapes (cut in half so they don't turn into little heat-bombs,) are offset by the salty-sweet shallots and the sharp sharp cheese.

*If you'd like to make a sauce: Take some olive oil, and sautee some red pepper flake and about a clove of diced garlic until it just turns golden. Add about 8 oz imported italian crushed tomatoes, (careful, it may spit!) A whole lot of fresh minced oregano, three or four sprigs, and salt to taste. Cook for a half an hour or so on medium heat, stirring from time to time, until thickened considerably, and then add about 2 tablespoons of fresh diced basil at the very end.)

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