I love fruit on pizza – pineapple, even mango – but I have to admit I wasn’t sure about grapes. Aside from picking a bunch off the vine, warm from the summer sun, I’d never had hot grapes before.
Although, after seeing it on several food blogs, I figured there had to be something I was missing. And there was. I’m sold! I love the burst of sweet, juicy flavor from the grapes.
For this pizza, I used pesto as the sauce and cooked up some pastured pork bacon for a little extra smoky, salty flavor. Red onions worked great, both in flavor and color. I can see all kinds of cheeses working for this, but I used a basic whole milk mozzarella.
Pesto Pizza with Red Grapes and Bacon
Dough for a 14 inch pizza
1/4 cup basil pesto
1/2 red onion, sliced into rings
3 slices bacon, cooked crisp and chopped
1 cup red grapes, halved
1/2 cup whole milk mozzarella cheese, sliced or shredded
Preheat the oven to 425 degrees F.
Roll the pizza dough out to 14 inches and place on a pizza pan. Spread the dough with pesto.
Top the dough with the onion, bacon and grapes. Top the pizza evenly with the cheese.
Bake for 12 to 15 minutes until the cheese is bubbly and browned. Serves 3-4.
Okay, I want to know – what’s the most unique pizza topping you’ve had before? For me, it would be canned tuna. It was a pizza topping when we dined on rodizio pizza (kind of like a buffet brought to you) in Brazil.