Pizza and red grapes, are you kidding? No, we are not joking and you are not seeing things. By the way, get that image of Lucille Ball stomping on grapes in a vat with an angry Italian peasant woman out of your head right now! (It may come back, but for now concentrate on the ingredients and directions for this positively fabulous pizza!)
Red grapes offer a healthy, sweet and memorable contrast to the tang of Romano cheese, pesto and chicken. A little known fact about grapes is that they are said to slow down the aging process, which gives you all the more reason to eat another slice of this scrumptious dish!
This recipe is the delicious brain-child of David Bonom, who published it in Cooking Light Magazine a few years ago.
Pecorino Romano, a pungent sheep's milk cheese, kicks up the flavor more than one notch, as Chef Emeril likes to say. This recipe will take a total of 32 minutes to make, (two seconds to eat) and is 364 calories per slice and 14 grams of fat.
So what are you waiting for? Let’s get started.
1 (11-ounce) can refrigerated, thin-crust pizza dough
1/3 cup refrigerated pesto
1 1/2 cups seedless red grapes, halved
8 ounces shredded skinless, boneless, rotisserie chicken breast
3 garlic cloves, thinly sliced
4 ounces fresh mozzarella cheese, thinly sliced
3 tablespoons grated Romano cheese
1/4 teaspoon black pepper
1/4 cup sliced green onions
1. Preheat oven to 425 degrees
2. On a lightly floured surface, pat dough into a 12-inch circle; gently place dough on a pizza pan coated with cooking spray.
3. Spread pesto evenly over dough, leaving a 1/2-inch border around edges.
4. Arrange grapes evenly over dough; top evenly with chicken. Top with garlic and mozzarella; sprinkle with Romano and pepper.
5. Bake at 425 degrees for 20 minutes or until crust is golden brown. Sprinkle with onions. Cut into 12 wedges.
Put on an old I Love Lucy clip. You know the one.
Have fun and …enjoy this spectacular pizza!