Sheet pan pizza… or sheet pan flatbread? Pizza has a better ring to it, but if I’m honest, this flatbread/pizza hybrid verges on a really well-flavored focaccia – boasting a thick and chewy crust, with lots of yummy toppings.
Let’s talk about grapes on pizza. Completely weird? Maybe.
But these aren’t your everyday table grapes. Concord grapes are smaller, deeper hued, and intensely flavorful (one reason why they’re often used as “grape” flavoring and to make grape jams and jellies).
Together with sweet, caramelized onions, tangy goat cheese, and a good dusting of parmesan atop a chewy crust, the combination just works. The grapes add a vivid, bright flavor that’s a perfect complement to the savory umami of the other ingredients, proving once again that fruit can definitely go savory, particularly when paired with good cheese.
We make homemade pizza most Sunday nights – dough from scratch, ceramic baking stone, pizza peel…the whole deal – but this sheet pan pizza method is a lot easier.
The pizza dough molds to the shape of the pan; so there’s no wrangling of delicate dough to and from the oven. All it takes is a sturdy sheet pan, a really hot oven, and about twenty or so minutes from start to finish.
After stretching out the dough, and brushing on a thin layer of golden olive oil, I like to quickly par-bake the pizza crust to crisp up the bottom, because there is nothing worse than a soggy pizza. Hot from the oven, the toppings are added – the grapes, caramelized onions, cheese, cheese, and more cheese.
The whole delicious mess goes back into the blazing hot oven to bake for a few minutes more, before reemerging golden brown and bubbly. Simple, cheesy, pizza bliss…Print