Grape and Feta Pizza

You have probably noticed that I have been on a pizza kick. It could be very well that this new book I purchased has seduced me into rocking out pizza on a regular basis, or it could be that I just love pizza. I think it is both. When the question does arise however, and it is one of those questions that the kids often ask, ‘what is one thing you could eat every day?’, my response is often pizza, or tacos. To me pizza is just the perfect vehicle for creation. It can be as simple as olive oil and rosemary with a pinch of salt, or a nice tomato sauce with a bit of garlic. It can also get complicated and you can dump whatever you have in the refrigerator on it. So recently, I attempted to go outside of the normal pizza making that I usually provide to the family, and decided to make a fennel and leek pizza, a buffalo chicken macaroni and cheese pizza, and this beauty, the grape and feta cheese pizza.

Now I know what you are probably thinking, ‘grapes on pizza!?’. As I was thinking of this pizza, I was really just seeking an overall sweet, and salty combination, and really, I was just curious how this thing would turn out, plus I wanted to see my wife’s reaction when she saw it on the counter.

Let’s get started.

Ingredients for the Pizza Dough:

• 3 3/4 cup of bread flour
• 2 1/2 tsp active dry yeast
• 3/4 tsp table salt
• 3/4 plus a pinch of sugar
• 1 1/3 cups of room temperature water

Ingredients for the Pizza:

• 8 oz feta cheese, crumbled
• 1 cup of red seedless grapes, halved
• Drizzle of olive oil
• Light corn meal
• Pizza board (optional)
• Pizza stone (optional)

This dough makes for three pizzas in my opinion, so after the rising process, I dividing into three rounds, and made three different pizzas.

Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl and let sit at room temperature until the dough has doubled in volume, about 2 hours.

Once risen, divide into three portions. With one of the portions, add some flour to a large pastry board, and start rolling it out into your desired pizza shape. If you are adventurous, try tossing the pizza, to get your desired thickness.

Preheat your oven to 500 degrees with the pizza stone.

Add a bit of the light corn meal onto your pizza board, then add the tossed dough to the pizza board.

Top the dough with the feta cheese, then shower the top with the grapes. Drizzle a bit of olive oil over the top of the pizza, and slide the pizza off of the board and into the preheated oven for about 25 minutes, or until the dough is nice and golden.

Remove from the oven and slide the pizza onto a cookie rack, to retain a nice, crisp crust.

Let the pizza cool for about 5 minutes, then slice and serve.

Overall, this pizza was really good. You get that perfect texture from the crust, and the grapes are perfectly balanced by that saltiness from the feta cheese. If you are looking for a light, refreshing, and different pizza to serve, give this one a shot as both my wife and I really enjoyed it.

Grape and Feta Pizza

A new twist on pizza by adding grapes and feta.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 25 minutes mins

Total Time 2 hours hrs 25 minutes mins

Course Pizza

Servings 8

Ingredients

  

• Ingredients for the Pizza Dough:
• 3 3/4 cup of bread flour
• 2 1/2 tsp active dry yeast
• 3/4 tsp table salt
• 3/4 plus a pinch of sugar
• 1 1/3 cups of room temperature water
• Ingredients for the Pizza:
• 8 oz feta cheese crumbled
• 1 cup of red seedless grapes halved
• Drizzle of olive oil
• Light corn meal
• Pizza wheel optional
• Pizza stone optional

Instructions

 

• This dough makes for three pizzas in my opinion, so after the rising process, I dividing into three rounds, and made three different pizzas.
• Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl and let sit at room temperature until the dough has doubled in volume, about 2 hours.
• Once risen, divide into three portions. With one of the portions, add some flour to a large pastry board, and start rolling it out into your desired pizza shape. If you are adventurous, try tossing the pizza, to get your desired thickness.
• Preheat your oven to 500 degrees with the pizza stone.
• Add a bit of the light corn meal onto your pizza wheel, then add the tossed dough to the pizza wheel.
• Top the dough with the feta cheese, then shower the top with the grapes. Drizzle a bit of olive oil over the top of the pizza, and place in the preheated oven for about 25 minutes, or until the dough is nice and golden.
• Remove from the oven and slide the pizza onto a cookie rack, to retain a nice, crisp crust.
• Let the pizza cool for about 5 minutes, then slice and serve.