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Grape and Rosemary Flatbread

By Marina Delio
Grape and Rosemary Flatbread
Photo by Marina Delio

Roasting grapes is fun and unexpected, although very popular in the wine regions of Italy. I remember being surprised to find juicy grapes cooked into a dense olive oil cake in Tuscany years ago. Here the sweetness of the grapes balances the earthy truffle oil and rosemary, and the feta adds a salty kick. The flavors are just perfect, and this flatbread takes me right back to Tuscany every time.

Recipe information

  • Yield

    Makes 2 flatbreads

Ingredients

1 (16-ounce) homemade or store-bought pizza dough
1 tablespoon truffle oil
2 teaspoons fresh rosemary, chopped
2/3 cup red grapes, halved
1/2 teaspoon finishing salt
2 tablespoons crumbled feta cheese

Preparation

  1. Take the pizza dough out of refrigerator 30 minutes before using. With a sharp knife, cut the dough in half. Stretch the dough into two long rectangles (about 6x11 inches each) on the parchment paper. Brush with truffle oil. Sprinkle with rosemary, grapes, salt, and feta. Bake for 8 to 10 minutes. Remove from the oven and cut into slices.

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Reprinted with permission from The Yummy Mummy Kitchen: 100 Effortless and Irresistible Recipes to Nourish Your Family with Style and Grace © 2013 by Marina Delio. Reprinted with permission by HarperCollins Publishers. Buy the full book from Amazon.
TagsFlatbreadBreadItalianEuropeanGrapeFruitFetaCheeseDairyStarterSnackDinnerVegetarianEasyBakingCookbooksHarper Collins

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