Roasted Grape + Goat Cheese Flatbread
This easy yet elegant flatbread uses refrigerated pizza dough. Since dough is easiest to work with when it's at room temperature, let it rest on the counter while the oven preheats. I used organic goat cheese from [The Goat Guy|https://thegoatguy.com" target="_blank]. I bought it on a whim, and it was delicious – rich, creamy, and goat-y. I recommend it, but any good goat cheese will do.
Servings 4
Ingredients
- 1-2 Tablespoons cornmeal
- 1 pound pizza dough
- 2 ounces prosciutto torn into several pieces
- 1 small cluster about 14 seedless red grapes, halved
- 4 ounces soft goat cheese chevre, crumbled
- 1 Tablespoon olive oil
- 2 cups baby arugula
- 2 Tablespoons olive oil
- ½ ounce Parmesan cheese shaved
- cracked black pepper
Instructions
- Heat oven to 450*F. Place pizza stone or heavy baking sheet in the oven while the oven preheats.
- Cover a second baking sheet with a thin layer of cornmeal to keep dough from sticking. Place dough on sheet; stretch into a 12-16" round. Top with prosciutto; dot with grape halves and goat cheese. Drizzle with 1 Tablespoon oil.
- Slide the pizza onto the heated stone. Bake 20 minutes or until golden brown.
- Dress arugula with olive oil; toss with shaved Parmesan and black pepper. Top baked pizza with dressed arugula.