Yield: 12 pizzettes.
12 each. 7" pizza dough rounds4 Tbsp. cornmeal
4 Tbsp. olive oil
12 1 Tbsp. portions of roasted garlic puree
1 lb. 8 oz. blue cheese crumbles
1 lb. 8 oz. red California grapes, halved
4 Tbsp. fresh Italian parsley, chopped
1. Spray dough with pan spray, cover, place in warm place or proof box; let rise until double in size.
2. Dust work surface and rim of pizza with cornmeal. Stretch dough to 10-inch oval.
3. Place on coated pizza screen, brush each dough with 1 tsp. olive oil.
4. Evenly distribute 1 Tbsp. roasted garlic and 2 oz. blue cheese over the dough. Gently press about 2 oz. grapes into the dough.
5. Bake at 490°F for 5 minutes until crust is light golden.
6. Remove from oven and garnish with 1 tsp. Italian parsley.
For Roasted Garlic:
8 oz. garlic, fresh, peeled
4 Tbsp. olive oil
¼ tsp. salt
¼ tsp. black pepper, table grind
1. Combine garlic, oil, salt and pepper.
2. Double wrap the garlic mixture in foil.
3. Roast at 450°F for 45 minutes until minimum internal temperature is 145°F
4. Cool completely before chopping, adding any excess oil to the chopped garlic.
5. Puree for use on Napa Valley Pizzettes.
Provided by the California Table Grape Commission
