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 virgin olive oil
to taste, salt and black pepper
Preheat oven to 475°F. Portion dough into 2 oz. servings. Roll out the dough to ¼" thick. Arrange the circles on a heavy baking sheet. Brush dough with extra virgin olive oil, spread with roasted garlic puree and salt to taste. Sprinkle cheese over circles. Top with sliced grapes, pressing them gently into dough. Bake until pizzettas are golden brown, about 10 minutes. Sprinkle with salt and pepper. Arrange the pizzettas on a platter and serve immediately.
