The grapes get eight minutes in the oven on their own first, tossed with a little oil and salt, just until the skins begin to blister and their juice concentrates.
The base is ricotta spread over the dough with mozzarella and Parmesan scattered on top. No tomato sauce goes anywhere near it; the grapes are the sweetness.
How to Make It
Oven and stone heated
Heat the oven to 475°F with a pizza stone or inverted sheet pan inside for at least 30 minutes.
Grapes blistered
Toss the grapes with 1 tsp olive oil and a pinch of salt. Roast on a small pan for 8 minutes, just until the skins begin to blister.
Dough spread
Stretch the dough to a 12-inch round on parchment. Brush lightly with olive oil and spread the ricotta over the surface, leaving a border.
Topped
Scatter the mozzarella, Parmesan, roasted grapes and thyme over the pizza and season with pepper.
Baked
Bake on the hot surface 10 to 12 minutes, until the crust is puffed and browned and the cheese is bubbling.
Grapes First, Then the Pizza
The oven does two jobs in sequence.
Small pan
- 8 minutes
Grapes with oil and salt until the skins blister.
Pizza stone
- 30 minutes ahead
Stone preheating at 475°F.
- 10 to 12 minutes
Topped pizza baked until puffed and bubbling.
On the dough
Roasted grapes and thyme go over the cheeses just before the pizza goes on the stone.
Ingredient Notes
- Seedless red grapes
- A cup and a half, roasted whole so they stay round on the pizza.
- Whole-milk ricotta
- Three-quarters of a cup spread as the sauce layer.
- Fresh thyme
- A tablespoon of leaves scattered before baking.
Why This Recipe Works
- Pre-roasting the grapes keeps them from releasing water onto the crust.
- Ricotta spread thin gives a creamy base that does not run.
- A stone preheated for half an hour crisps the bottom quickly.
- Thyme and black pepper keep the sweet fruit on the savoury side.
Success Tips
- Give the stone the full half hour; a cool stone makes a pale base.
- Build the pizza on parchment so it can slide onto the hot surface.
- Leave a clear border so the crust puffs and browns.
Serving Ideas
Cut into wedges and serve hot, with extra thyme and cracked pepper over the top.
Storage and Reheating
Refrigerate
Refrigerate leftover slices and re-crisp them in a hot oven rather than a microwave.
Frequently Asked Questions
Is there tomato sauce?
No. Ricotta and cheese form the base.
Why roast the grapes first?
Eight minutes blisters the skins and concentrates the juice so the pizza stays crisp.
