Walnut, Roasted Red Grape And Balsamic Onion Pizza

Name: Walnut, Roasted Red Grape And Balsamic Onion Pizza With Sage Bachamel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted red grapes and balsamic marinated red onions; 2 cups seedless red table grapes; 1 tablespoon olive oil; salt and pepper; 1 small red onion; 1/4 cup balsamic vinegar; Simple Bechamel and pizza assembly; 1 clove garlic; 2 tablespoons butter; 1 teaspoon dried sage; 2 tablespoons whole wheat flour; 1 1/2 cups whole milk; 1 premade pizza dough; 1/2 cup chopped walnuts; 1 1/2 cups shredded cup mozzarella cheese (divided); 1/3 cup fresh spinach chopped; 2 ounces blue cheese; roasted red grapes from above; red onion from above; 2 tablespoons grated parmesan

Servings: persons

Roasted red grapes and balsamic marinated red onions
2 cups seedless red table grapes
1 tablespoon olive oil
salt and pepper
1 small red onion
1/4 cup balsamic vinegar
Simple Bechamel and pizza assembly
1 clove garlic
2 tablespoons butter
1 teaspoon dried sage
2 tablespoons whole wheat flour
1 1/2 cups whole milk
1 premade pizza dough
1/2 cup chopped walnuts
1 1/2 cups shredded cup mozzarella cheese (divided)
1/3 cup fresh spinach chopped
2 ounces blue cheese
roasted red grapes from above
red onion from above
2 tablespoons grated parmesan

1
["Preheat oven to 425 degrees.
2
Wash red grapes and pat dry. Coat with olive oil and salt and pepper and roast for about 30 minutes tossing half way through.", "slice red onion in half, slice thin. Place sliced red onion in a bowl and add 1/4 cup balsamic vinegar and toss to coat.", "In a heavy skillet rub clove of garlic around pan to infuse garlic flavor into pan. Heat pan and add butter and sage. Cook until butter is melted and browned. Add 2 tablespoons of whole wheat flour and season with salt and pepper. After flour mixture has browned add whole milk and whisk until combined and sauce is thick then remove from heat.", "Spread premade pizza dough out on an 11""x17"" baking sheet, spread bechamel sauce onto pizza dough. Sprinkle with diced walnuts fresh spinach. Add 1 cup of shredded mozzarella cheese. Arrange onions, grapes, and blue cheese on the pizza. Finish pizza with a sprinkle of parmesan cheese and the remaining mozzarella cheese.", "Bake at 425 degrees for 15-17 mintues or until crust is crisp and cheese turns golden brown"]

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Roasted red grapes and balsamic marinated red onions, 2 cups seedless red table grapes, 1 tablespoon olive oil, salt and pepper, and more.

Yes, Walnut, Roasted Red Grape And Balsamic Onion Pizza With Sage Bachamel 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.

That's it — enjoy your meal!

Walnut, Roasted Red Grape And Balsamic Onion Pizza With Sage Bachamel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions