Grapes on pizza may sound strange, but all its other accompaniments—cherry tomatoes, ricotta cheese, prosciutto—welcome the fruit into an elegant, refreshing brunch.
A thin pizza crust or flatbread will make a crisp feather-light snack, though you can use a thicker crust (or even toast!) if you want a more substantial pizza. Either way, you get to taste summer in every bite: juicy, bright, tangy, sweet.
This recipe is Grape Pairing 101: All of the pizza’s other main ingredients partner perfectly with Australian Table Grapes.
Australian Table Grapes are grown in the lush Australian soil and carefully cultivated to provide a juicy and sweet flavor, while also being rich in vitamins, nutrients, and antioxidants.
You can enjoy Australian Table Grapes as is, or use them as an ingredient in a fruit-forward recipe. Desserts like tarts, crumbles, and Eatsploration's yogurt parfait are a given. For more creative cooks, the less-traveled road of savory grape recipes are worth exploring.
Grown in Good Nature ensures that the grapes remain in peak condition from farm to table through a series of proper cold storages. This maintains their freshness, crispness, and quality.
Cherry Tomatoes
Just like Australian Table Grapes, cherry tomatoes have a sweet flavor packed in small, juicy, round parcels. Both work well in salads—tossed in couscous with a squeeze of lemon, for example, as done by The Bald Baker.
For the pizza, we cook the grapes and tomatoes in extra virgin olive oil until soft and jammy. This step caramelizes the fruits, intensifying their flavor.
Rosemary
In Italy, Tuscans add ripe grapes to flatbread to make schiacciata con l’uva, or grape harvester’s bread. Sometimes it’s seasoned with rosemary, resulting in a crisp snack that tastes like focaccia with grape jam.
Want that Italian touch in your pizza? Cook your grapes with a sprig of rosemary.
Cheese
Wine and cheese—it just works! Must be because they represent opposite ends of the flavor spectrum. In this recipe, ricotta cheese has a creamy, buttery richness that offsets the sweet fruitiness of grapes (and vice versa).
Prosciutto
If we’re talking wine and cheese, you can’t forget the charcuterie. Again, the flavor contrast makes this pairing work so wonderfully. Prosciutto is generally salty and fatty, making it a delicious partner for sweet and juicy Australian Table Grapes.
Experience the premium taste and nutritional benefits of Grown in Good Nature’s Australian Table Grapes in local groceries from February to June.
Go grab a bag (or two) from Robinsons Supermarkets, The Marketplace, Shopwise, S&R, Landers or Metro Supermarket!
Ingredients
- 1 piece frozen readymade pizza crust, thawed
- 1 cup ricotta
- ¼ cup thinly sliced basil, plus more for garnish
- 2 garlic cloves, grated
- zest from 1 lemon
- 1 tbsp lemon juice, plus extra to taste
- 1 cup Australian Table Grapes
- ½ cup cherry tomatoes
- 1 sprig fresh rosemary (optional)
- 2–3 tbsp extra virgin olive oil, plus extra
- 3 tbsp rice vinegar
- ½ cup shredded or grated mozzarella cheese
- ¼ cup prosciutto
Preheat oven: Preheat oven to 220°C / 428°F.
Prepare ricotta: In a mixing bowl, combine ricotta, basil, garlic, lemon zest, lemon juice, and a pinch of salt. Mix with a rubber spatula until thoroughly combined. Add more lemon juice or salt to taste, if desired. Cover and refrigerate ricotta mixture until ready to use.
Cook grapes and tomatoes: In a pan over medium heat, add Australian Table Grapes, cherry tomatoes, rosemary, and extra virgin olive oil. Sauté until grapes and tomatoes burst and soften, 3–5 minutes. Season with a pinch of salt and very little pepper. Add rice vinegar and mix until fully incorporated. Continue to cook until fruits are soft and jammy but not overcooked (you want the grapes to still be whole), 3–5 minutes. Remove from heat and set aside.
Bake pizza: Prepare pizza dough on a baking tray. With a spatula, spread ¾ of ricotta mixture over the dough in a single even layer. Sprinkle mozzarella cheese on top of the ricotta. Drizzle a small amount of extra virgin olive oil on top. Bake pizza until lightly golden brown, 10–15 minutes.
Add cooked fruit: Remove pizza from the oven and transfer to a wire rack to cool for 5 minutes. Once cooled, gently spoon the grape and tomato mixture over the cheese in small, scattered clusters.
Add ricotta and prosciutto: Using a small spoon or a piping bag, take your remaining ricotta mixture and add small dots or dollops of cheese around the pizza, going in between the cooked fruit.
Tear prosciutto slices into small strips with your hands. Scatter strips over the pizza, going around the fruit and ricotta.
Garnish and serve: Garnish pizza with thinly sliced basil and a final drizzle of olive oil. Serve immediately.
