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 ...
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