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 ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.