Sonoma County is renowned for its wine grapes and during the harvest season there are varietal table grapes that are available only at this time of year. Roasting intensifies their flavor and they marry beautifully with goat cheese, sausage and fresh herbs to make a delicious autumn pizza!
Makes 1-10 inch pizza
4 ounces Laura Chenel’s fresh chèvre (Chef’s Chèvre, Original Log or Chabis)
2 cups seedless red grapes
4 teaspoons extra virgin olive oil, divided
1-10 inch prebaked or partially pre-baked pizza round*
4 ounces precooked and crumbled sweet Italian sausage (or sausage of your choice)
2 tablespoons of your choice of chopped herbs**
1. For the roasted grapes: Preheat oven to 350° F. Place grapes on a rimmed baking sheet. Toss with 3 teaspoons extra virgin olive oil and salt and pepper to taste. Roast until grapes begin to wrinkle, about 15 minutes. Remove grapes and any juices to a bowl.
2. For the pizza: Increase oven temperature to 425°F. Place the crust onto a baking sheet and brush lightly with remaining olive oil. Top the crust with the roasted grapes and juice. Top with the crumbled sausage.
3. Crumble Original Log evenly over the pizza and sprinkle the herbs on top. Bake until the crust is browned and the pizza is warmed through, about 12 minutes.
Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s and Marin French Cheese, 2015
* If using a raw pizza round, bake it to the product specifications before proceeding with the recipe. I used a cornmeal crust that was preformed and partially prebaked.
** Sage, thyme, lemon thyme, parsley, tarragon, basil and even cilantro will all work well on this pizza.