Flatbread with fresh Chilean grapes
- 1 heaping cup mixed red and green Chilean grapes, whole
- Extra virgin olive oil
- Freshly ground black pepper
- Store-bought pizza dough
- Cornmeal or flour for dusting the pizza stone or baking sheet
- 5 – 2 cups mixed cheeses: a combo of ricotta, creamy goat cheese, grated mozzarella, gorgonzola and/or grated parmesan
- 2 ounces thin prosciutto slices
- Red pepper flakes
- For serving: Handful of fresh baby arugula leaves, or fresh basil leaves, if you’d prefer
Preheat oven to 450 (or as per your pre-made dough’s baking instructions).
Place grapes in a bowl with 1 tablespoon extra-virgin olive oil and a generous grind of black pepper.
Roll out dough and put it on a pizza stone or baking sheet. Top with mixed cheeses, nestle in thin slices of prosciutto and top with marinated grapes. Give everything a nice drizzle of olive oil and season generously with salt and black pepper.
Bake as per your pre-made crust instructions, approximately 20 minutes.
When your flatbread is golden and cooked through, remove it from the oven. Let it cool for 5-10 minutes to avoid extra hot grapes, garnish with arugula or basil, and give everything another drizzle of olive oil if you wish. Season with more sea salt flakes and red pepper flakes.
Makes 1 large flatbread. Serves 2-3 as a main and 4-5 as an appetizer.