Grapes and blue cheese are a match made in heaven, and it turns out they're terrific atop pizza, too! We like adding strips of prosciutto or walnuts, and you can add your own creative touches to the basic recipe. Honey might seem like a bizarre touch, but it really melds the flavors together, so give it a try (even if you're skeptical).
ball of homemade or purchased pizza dough (enough for one pizza)
1 ½ cup
Earthbound Farm Organic Seedless Red Grapes
Sea salt and freshly ground black pepper
sprigs fresh rosemary (stems discarded)
crumbled blue cheese
mild honey (such as Tupelo, optional)
Position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat to 450 degrees F for 20 minutes to make sure the stone comes to temperature.
Once the stone is hot, lightly dust a clean surface with flour. Press and stretch the dough into a 13- or 14-inch circle. Transfer the dough to a lightly floured pizza peel (if you don’t have a peel, try a piece of parchment on a cookie sheet without a raised edge — you can slide the parchment right onto the stone). Brush the edges of the dough with olive oil. Add the grapes, pressing them into the dough. Sprinkle the top with salt and pepper.
Slide the pizza onto the hot stone and bake until the grapes begin to exude juice, 8 to 10 minutes. Scatter the cheese on top of the pizza and sprinkle with the rosemary. Bake until the cheese melts and the crust is golden, 2 to 3 minutes. Transfer the pizza to a cutting board and let it sit for 1 minute. Drizzle with a tablespoon or two of honey, then cut into wedges to serve.