Grape And Gorgonzola Pizzettas
Grape And Gorgonzola Pizzettas
Individual “pizzettas” like these are the perfect size for a light lunch, starter, a cocktail nosh or a late night snack. Use your favorite pizza dough recipe or any good quality commercially prepared pizza dough.
Ingrediënten
Makes 4 (6-inch) individual pizzas
- 1 package 1 pound prepared pizza dough
- 3 cups red seedless grapes rinsed and stemmed
- 1 large red onion thinly sliced (about 2 cups)
- ¼ cup olive oil divided
- ¾ teaspoon salt divided
- 1 cup ricotta cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon chopped garlic
- ¼ teaspoon freshly ground black pepper
- 1 cup crumbled Gorgonzola cheese 8 ounces
- 8 slices thick-cut peppered bacon, par-cooked
Instructies
- If the pizza dough is cold, let it sit at room temperature while you prepare the toppings.
- If you have a pizza stone, put it in the cold oven.
- If you do not have a pizza stone, the pizzettas can be baked on a baking sheet.
- Preheat oven to 425°F.
- Toss the grapes and onions with about 3 tablespoons of olive oil and ½ teaspoon of salt.
- Spread them in a single layer on a baking sheet.
- Roast until the grapes are wrinkled and the onions are soft, about 25 minutes.
- In a medium bowl, mix together the ricotta, Italian seasoning, garlic, pepper, the remaining 1 tablespoon of olive oil, and ¼ teaspoon of salt.
- Divide the pizza dough into four equal pieces.
- On a lightly floured surface or floured pizza peel, roll out the dough pieces into 6-inch rounds.
- Spread a quarter of the ricotta mixture onto each pizza, leaving ½-inch of space around the edges.
- Cover each pizza evenly with the grape and onion mixture and crumbled Gorgonzola cheese.
- Break 2 slices of bacon onto each pizza.
- Bake pizzettas on the preheated pizza stone or on lightly oiled baking sheets until the crust is golden brown, 10-12 minutes.
- Serve hot.
