One of my brothers introduced me to this variation on pizza, way back when we still lived in Palmerston North. (He’d been keeping an eye on our place while we were away, & we’d been wondering where all the grapes had got to…) Our muscatel grapes are ripe at last, so I thought this would make a good dessert for the family.
I make pizza dough quite a lot, by hand or in the bread machine. There’s little difference in time between the 2 methods (both take around 45 minutes), but for this one I used the machine to do the kneading as I had other stuff on the go in the kitchen at the same time.
Into the mixing bowl I put 2 c strong (bread) flour, 1/2 tsp salt, 2 Tblsp olive oil, 3/4 c water, & 2 Tlbsp raw sugar. Normally I use very little sugar in pizza dough but this time I wanted it to be sweetish, on account of it being for dessert. Then I put it in the machine on the ‘pizza’ setting & set it going.
While the bread machine did its bit, I put my big pizza stone in the oven (200 degrees C) to heat, & set about preparing the grapes. I wanted around 2 cups, & had a mix of fat green grapes from the market & our own lovely golden-pink muscatels. The latter, which are smallish, I just pulled from their stems – they tend to split a little, but this is good as the escaped juices caramelise in cooking. The big green ones I halved, & flicked out their seeds with the point of a knife.
Once the dough had finished its brief rising, I kneaded it a little to get rid of the air bubbles & then rolled & stretched it to a disc a little smaller than the pizza stone. (I usually do this on a Teflon sheet & slide it onto the stone from a baking tray.) Then I studded it liberally with grapes – green ones cut side up – & sprinkled everything with 2-3 Tblsp white sugar before putting the pizza in the oven for about 20 minutes: the fruit should soften and the sugar & juices caramelise.
The scent as the finished dish came from the oven was that of a good dessert wine 🙂