Grape and gorgonzola flatbread
It's a tradition for winemakers to bake bread with grapes to celebrate the harvest, but Chef Jeffrey Jake says this crusty flatbread with creamy Gorgonzola cheese and sweet table grapes can be enjoyed any time of year.
Executive Chef Jeffrey JakeSilverado Resort and Spa
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1 (12-inch) prepared flatbread pizza crust (or you can use fresh pizza dough)
3 tbsp. crème fraîche
1 cup halved red grapes
1/2 cup Gorgonzola cheese
1/2 cup arugula
1/4 cup olive oil
Sea salt and fresh black pepper, to taste
Place a well-oiled cookie sheet or pizza stone in a preheated 375-degree oven. Roll out or stretch dough if using fresh. Using a pizza peel or floured plate, move dough onto the preheated cooking surface and return to the oven. It should crisp up in about 5 minutes. Remove from oven and let cool. You do not want the dough to turn golden at this point. This can be done an hour or two before serving.
If using prepared/par-cooked flatbread: Spread with crème fraîche, top with grapes and cheese, and return to the cookie sheet or pizza stone. Bake for approximately 5 to 7 more minutes. The crust will brown and the cheese will soften.
If using fresh dough: Spread with crème fraiche, top with grapes and cheese, and place on a well-oiled cookie sheet or pizza stone. Bake for approximately 10 to 15 minutes. The crust will brown and the cheese will soften.
Cut flatbread into desired pieces and place on platter. Toss arugula with olive oil, salt and pepper, and scatter across flatbread. Drizzle olive oil and lightly season the flatbread. Open a bottle of wine if you haven't already!