This Pizza with Roasted Grapes and Rosemary is a yummy WEEKNIGHT meal with only 20 minutes of prep work. A store bought pizza crust is topped with grapes that have been roasted with shallots, rosemary and maple syrup and shredded Gouda making this a perfect kid-friendly weeknight dinner!

Pizza with Roasted Grapes and Rosemary | Fall | Kid Friendly | Weeknight | Dinner | Gouda | Roasting | Healthy Seasonal Recipes

I don’t know about you, but by about 5pm, my brain is so fried, that even if I want to keep working and being productive, I work at about 30 percent of efficiency.

After dinner, and getting the kids to bed, you’ll find me on the couch, double screening it. No hope for any productivity, I have my laptop open, I’ll be absently pinning on Pinterest and simultaneously watching something one notch above mindless drivel on the tv. For a long time, I felt guilty about this. I felt like I should be watching documentaries about food politics, and good-for-you news shows. But that really just makes me too stressed. I can’t do it. I have finally gotten to the place where I am okay with the fact that I need to shut my little brain down and have some down time.

Pizza with Roasted Grapes and Rosemary | Fall | Kid Friendly | Weeknight | Dinner | Gouda | Roasting | Healthy Seasonal Recipes

So I’ll confess, by that time of night, after a day of kid wrangling, political headlines and work, all I want to do is crack out and watch Guy Fieri on Diners Drive In’s and Dives interviewing chef’s about making massive quantities of sauce with that one special ingredient. I love Triple D and I am okay with that.

This Pizza recipe was inspired by an episode of Triple D. In it, Guy went to a Pizza place in West Virginia and they had a special pizza that sounded so good to me. It had Gorgonzola, grapes and rosemary. I’ve been thinking about jumping in my car and driving to West Virginia ever since.

Pizza with Roasted Grapes and Rosemary | Fall | Kid Friendly | Weeknight | Dinner | Gouda | Roasting | Healthy Seasonal Recipes

Okay, not really. But that pizza sounds so good! Now that grapes are in season, I came up with my own home kitchen version of it to share with you.

I used a shelf-stable store bought crust to make it super simple. I used Gouda instead of Gorgonzola to make it more family friendly. While I grated the cheese, I roasted the grapes with shallot, rosemary and maple syrup in a buttered baking dish. The grapes softened and caramelized. Man is it good!

Pizza with Roasted Grapes and Rosemary | Fall | Kid Friendly | Weeknight | Dinner | Gouda | Roasting | Healthy Seasonal Recipes

Thank you for the inspiration Triple D!

QUESTIONS:
Is there a time of night when you are no longer productive?
Do you ever double screen it?
Do you watch Diners, Drive-ins and Dives?

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Pizza with Roasted Grapes and Rosemary | Fall | Kid Friendly | Weeknight | Dinner | Gouda | Roasting | Healthy Seasonal Recipes

pizza with roasted grapes and rosemary

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Cuisine: American

Description

This Pizza with Roasted Grapes and Rosemary is a yummy Fall meal that is ready in 40 minutes. A store bought pizza crust is topped with grapes that have been roasted with shallots, rosemary and maple syrup and shredded Gouda making this a perfect kid-friendly weeknight dinner!


Scale

Ingredients

  • 1 teaspoon unsalted butter
  • 1 ½ cup seedless grapes, cut in half
  • 1 tablespoons pure maple syrup, dark or amber
  • 1 tablespoon finely chopped shallot
  • ½ teaspoon chopped fresh rosemary
  • ¼ teaspoon salt
  • 1 7-ounce purchased flatbread pizza crust, (12-inch round)
  • 1 ½ teaspoon extra-virgin olive oil
  • 3 ounces shredded Gouda or Fontina cheese

Instructions

  1. Preheat oven to 375 degrees F. Grease a 8 by 8-inch baking dish with butter.
  2. Mix grapes, maple syrup, shallot, rosemary and salt in a small bowl. Add to the baking dish. Roast, stirring once or twice, until the grapes start to soften and break down, burst and the mixture is bubbling and caramelizing along the edge, about 30 minutes.
  3. Lay flatbread out on work surface. Brush oil over the crust. Top with cheese. Scatter the hot grape mixture over the flatbread, dividing any juice evenly. Bake directly on the oven rack until the cheese is softened and flatbread is crispy, 8 to 10 minutes. Cut into 8 wedges.

Nutrition

  • Serving Size: 2 slices
  • Calories: 301
  • Sugar: 13 g
  • Sodium: 318 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Carbohydrates: 38 g
  • Fiber: 0 g
  • Protein: 9 g

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