Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Servings:
4
Ingredients
4cupsseedless red grapes
1/2cupricotta cheese
1/2cupshredded mozzarella cheese
1/4cup choppedfresh parsley
Directions
Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet. Unroll pizza dough onto prepared baking sheet. Bake for 6 minutes.
Line a 10×15-inch baking pan with foil. Arrange grapes in prepared baking pan. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon rosemary and 1/4 teaspoon salt; toss to coat.
Roast grapes, stirring once halfway through, until slightly charred, about 40 minutes. Remove grapes from baking pan; pour accumulated juices into a small bowl.
Meanwhile, stir together ricotta, mozzarella, parsley, pepper, and remaining 1/2 teaspoon rosemary in a small bowl.
Spread ricotta mixture onto the parbaked crust. Top with roasted grapes. Bake until cheese is lightly golden, about 10 minutes.
Meanwhile, for dressing, whisk together reserved grape-roasting juices, vinegar, and remaining 2 teaspoons oil and 1/8 teaspoon salt in a bowl. Toss watercress with dressing. Top flatbread with dressed greens.
Vegan-ize
Use plant-based ricotta and mozzarella products.
Make It Meaty
Top flatbread with sliced prosciutto before baking in Step 5.
Nutrition Facts (per serving)
| 377 | Calories |
| 13g | Fat |
| 56g | Carbs |
| 11g | Protein |
