This recipe has been served at the Culinary Institute of America, Greystone. Yield: 8 pizzettas.
16 oz. pizza dough
3 Tbsp. olive oil
4-5 cloves roasted garlic, pureed
6 oz. blue cheese, crumbled (approximately 1½ Tbsp. per pizzetta)
1 cup fresh California grapes, sliced into rounds
4 tsp. extra virgi