Arugula Pizza with Roasted Grapes

5 from 10 votes

This gourmet-style Arugula Pizza features roasted grapes, gorgonzola cheese, and a lightly dressed arugula salad.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 337kcal

1 11" thin crust pizza dough (NOT pre-cooked)
2 ounces gorgonzola cheese
5 ounces mozzarella (Just over half of one standard-size fresh mozzarella ball.)

Preheat oven to 425ºF. Line baking sheet with aluminum foil.
Add grapes to the baking sheet, and drizzle balsamic over the grapes. Sprinkle salt over the grapes. Bake 20 minutes.
Line a pizza stone or baking sheet with parchment paper, and add the pizza dough.
Note: If baking pizza on an air-flow pizza pan, you should NOT add parchment paper.
While grapes roast, brush pizza dough with olive oil.
Use a fork to crumble apart both cheeses. Add cheese evenly to the dough, leaving a small border for the crust.
When grapes are done roasting, remove them from the oven, but leave the oven on. Separate the grapes and the roasting liquid, keeping both. Pour the roasting liquid into a small mixing bowl, and add the grapes evenly onto the pizza dough.
Tip: Drain as much of the liquid off the grapes as possible, because excess liquid will make your pizza soggy.
Cook the pizza for about 15 minutes, until the crust is golden and the cheese is melted.
Allow pizza to cool for about 5 minutes. Meanwhile, whisk the olive oil into the roasting liquid. Stir in the shallot. Taste, and add salt if desired.
Toss arugula in about ¼ of the dressing. Add more dressing if desired. Store the extra dressing in the fridge, and use on your next salad.
Top pizza with the dressed arugula. Serve immediately.

Grapes can be roasted up to 3 days ahead of time to reduce total time to 25 minutes.

Nutrition information assumes ¼ of the dressing was used.