Name: Gorgonzola and Grape Pizza
Cook time: 30 min
Yield: Makes 6 (first course) servings
Ingredients: 1 (1/4-oz) package active dry yeast (2 1/4 teaspoons); 1 3/4 cups unbleached all-purpose flour; 3/4 cup warm water (105-115°F); 1 teaspoon salt; 1/2 tablespoon olive oil; 1/3 cup Vin Santo; 1 tablespoon sugar; 1 1/2 cups red seedless grapes (9 oz), halved lengthwise; 5 oz Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup); 2 oz Gorgonzola dolce, crumbled; 1/2 teaspoon coarsely ground black pepper; a pizza stone; parchment paper

Photo by Romulo Yanes

Grape focaccia is a Tuscan classic. Here, we've reworked it with two kinds of cheese and a dash of sweet wine.

Cooks' note:

Dough can rise slowly, covered and chilled, 1 day ahead. Bring to room temperature before shaping.

Recipe notes

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