Tangy, Briny, and Sweet
Tangy feta and briny olives are natural counterparts to gooey mozzarella. The sweetness of grapes rounds it all out into a balanced—and addictive—pizza.
Halved grapes are tossed directed onto the hot griddle. They dance around while smoking and searing. Black flecks of char appear when you’re almost done. You’ll know they’re ready when your spatula is smeared with golden streaks of caramelized grape syrup.
Direct from Italy
Bring on the Purple Reign
Equal portions of sweet seared grapes and brine-cured olives are added to the pizza. The deep purple topping are as beautiful as they are delicious.
It’s Getting Hot in Here
Chef Minin keeps his gas Wood Stone at the home friendly temperature of 450 degrees. Fired for 5 minutes, the crust puffs then stiffens up while the cheese develops a rich browning.
Close-up on Deliciousness
Finish with a drizzle of olive oil and you’re topped!