Red grape pizza with honey, rosemary and pecorino

Name: Red grape pizza with honey, rosemary and pecorino
Total time: 45 min
Yield: 4
Cuisine: italian
Ingredients: 1½ x 7 g dried yeast sachets; 5 teaspoons runny honey; 310 ml tepid water; 500 g white bread flour plus extra for dusting; 1 generous pinch salt; a few sprigs fresh rosemary; 2 lugs olive oil; 2 handfuls red grapes; 50 g pecorino cheese

Minimum ingredients, loads of flavour

Vegetarianv

“A drizzle of sweet honey in the pizza dough and a sprinkle of grapes on top are a killer combo ”

Serves 4

Cooks In45 minutes plus proving time

DifficultyNot too tricky

Bread Dinner Party Italian Fruit Mains Baking

Nutrition per serving

Calories 607 30%
Fat 14.7g 21%
Saturates 4.0g 20%
Sugars 11.0g 12%
Protein 21.3g 43%
Carbs 95.3g 37%

Of an adult's reference intake

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Ingredients

1½ x 7 g dried yeast sachets
5 teaspoons runny honey
310 ml tepid water
500 g white bread flour , plus extra for dusting
1 generous pinch salt
a few sprigs fresh rosemary
2 lugs olive oil
2 handfuls red grapes
50 g pecorino cheese

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Method

A drizzle of sweet honey in the pizza dough and a sprinkle of grapes on top are a killer combo
Preheat your oven to 200°C/400°F/gas 6. Dissolve the yeast with a teaspoon of the honey in half the water and put to one side. Mix the flour with a good pinch of salt and shape into a pile on a clean work surface.
Make a well in the centre and, when the yeast and honey mix has frothed up, pour it into the well and mix gradually with the flour until it’s all soaked up. Pour on the rest of the tepid water and mix in all the flour to make a nice, moist, soft dough. Place in a clean bowl, cover with cling film and leave in a warm place for 15 minutes or so.
Meanwhile, bash the rosemary in a pestle and mortar, add a little olive oil and bash again. Cut the grapes in half and put to one side.
When the dough has doubled in size, place it on the work surface and knead until smooth. Cut the dough into 4 pieces, knead each piece again briefly and shape them into 4 small pizzas.
Brush the pizzas with the bashed rosemary sprigs, leaving them smeared with rosemary oil, then scatter with the halved red grapes. Drizzle each pizza with a teaspoon of honey, and, finally, shave some pecorino over the top.
Bake in the preheated oven for 10 minutes, or until the pizza bases are cooked and the cheese is bubbling and melted.