Slideshow: Top This: Gaeta Olives and Roasted Grapes (à la Hostaria del Piccolo)

Tangy, Briny, and Sweet
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.
Grape Expectations
Grape Expectations
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
Direct from Italy
The dough is made with stone-milled whole wheat Molino Quaglia flour with a 24 hour ferment. Large hunks of cheese are arranged on the dough. The aged, but still tender, mozzarella is imported from Galbani. Chef Minin uses a domestic feta.
It’s Getting Hot in Here
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
Close-up on Deliciousness
Finish with a drizzle of olive oil and you’re topped!