Makes four 10-inch round flatbreads
1 recipe for pizza dough
1/2 cup extra-virgin olive oil
1 full sprig fresh rosemary plus about 1 tsp finely chopped
about 8 oz gorgonzola cheese
about 1/2 pound grapes, washed and thinly sliced cross-wise
kosher salt & freshly ground black pepper, to taste
Make the dough: Before starting with the rest of the recipe, you should have the dough all ready to go. You can make it a few hours ahead of time, or even a full day before.
Make the rosemary flavored olive oil: Combine the olive oil and rosemary sprig in a small sauce pot and bring to a simmer over medium heat. As soon as the oil begins to sizzle and simmer, remove the pot from the heat. Let stand at least an hour, to allow the rosemary flavor to infuse into the oil.
Assemble & bake the flatbreads: Adjust an oven rack to the top-center position in the oven. Place a pizza stone on the rack, and preheat the oven to 500°F. (Allow about 1/2 hour for the oven to come to temp.)
Liberally dust a wooden pizza peel with semolina or cornmeal. Roll and stretch out the dough into a 10-inch circle, pressing up the sides to make a slight rim. Place the dough on the dusted peel, and give it a shake back and forth, to make sure the dough is loose. (If it isn’t, remove it and dust with more semolina/cornmeal.) Cover the dough with a thin, damp towel and allow it to rest about 10-15 minutes.
Brush about 1 Tbl rosemary oil over the entire top surface of the dough. Sprinkle about 1/4 teaspoon of the chopped rosemary evenly over the dough. Crumble a quarter of the gorgonzola cheese (about 2 oz) evenly over the dough, then arrange a quarter of the sliced grapes evenly over the dough.
Using the pizza peel, put the pizza directly onto the hot pizza stone, giving the peel a jerk to slide the pizza onto the stone. Bake until the crust is golden and the cheese is bubbly and lightly browned, about 7-10 minutes. Slide the peel under the pizza and lift it off the stone and out of the oven.
Season the pizza with a sprinkling of salt and pepper, and drizzle the extra-virgin olive oil around the crust. Slice into 6-8 pieces and serve hot.
Repeat these steps with the following three flatbreads.
