Green Grape And Gorgonzola Pizza – a delicious recipe with premade pizza, corn meal, olive oil, kosher salt, mozzarella cheese, provolone cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450u00b0F for at least 30 minutes.
2
Take the pizza dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick.
3
Gently stretch the dough until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker.
4
Lightly sprinkle a baking sheet with corn meal and transfer the dough to the baking sheet.
5
Brush the top of the dough with olive oil to prevent it from getting soggy from the toppings. Sprinkle the outer edge of the crust with the kosher salt.
6
Mix together the mozzarella and provolone cheeses; spread this cheese mixture in a thin layer over the dough. Cover the cheese with the halved grapes.
7
Sprinkle the pizza with the gorgonzola cheese crumbles and chopped rosemary.
8
Carefully slide the pizza onto the hot pizza stone and bake at 450 for 15-20 minutes, until crust is browned and cheese is melted and golden.
312
kcal
Calories
21
g
Fat
13
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound premade pizza dough, 1 tablespoon corn meal, 1 tablespoon olive oil, 2 teaspoons kosher salt, and more.
Yes, Green Grape And Gorgonzola Pizza falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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