Instructions
- Follow the instructions on making the pizza dough.
- Preheat the oven to 400F.
- Place the grapes on a large rimmed baking sheet, drizzle with 1 tablespoon olive oil and Sea Salt.
- Using your hands gently toss coating the grapes evenly.
- Bake for 10 minutes or just until the skin of the grapes start to shrivel.
- Remove the pan from the oven and allow to cool.
- Thirty minutes before baking (and the dough is ready), place a Pizza Stone on the lower third rack or invert a metal pan and place on the rack.
- Raise the oven temp to 500F for 30 minutes. *if using a Pizza Screen , do not preheat the screen but place the oven rack on the lower third rung.
- If using the pizza stone or inverted pan, stretch out the dough and place on a flour dusted paddle. If you don’t have a paddle stretch out on a flour/corn meal dusted parchment paper.
- Stretch the dough into a round, thin crust, leaving the outer edge slightly thicker.
- Drizzle the Tuscan Herbed Oil and red pepper flakes over the crust to a 1/2” rim for the crust.
- Bake on the lower rack for 4 minutes.
- Remove from oven and top with 2 cups of cheese and roasted grapes.
- Return to oven and bake for an additional 4-6 minutes or until the crust is golden brown.
- Remove from the oven, top with arugula, prosciutto, remaining cheese and drizzle additional Tuscan Herbed Oil over top.