Grilled Grape Flatbreads with Basil

Tuscan harvest tables have long paired sweet grapes with simple breads, and this grilled take keeps that spirit alive. Stretch pizza dough thin, char it over the fire, then finish with juicy red grapes, mozzarella, basil, and a balsamic drizzle.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 48g carbs
• 18g fat

Every recipe here is free to read.

Ingredients

• 1 lb prepared pizza dough
• 2 cups red seedless grapes
• 8 oz torn fresh mozzarella
• 1 cup fresh basil leaves
• 3 tbsp olive oil
• 2 minced garlic cloves
• 2 tbsp balsamic glaze
• 1 tsp kosher salt
• 1/2 tsp black pepper
• optional pinch chili flakes
• 2 cups arugula

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400 to 450°F, and oil the grates well to prevent sticking.
2. 2Divide the dough into four equal pieces and stretch each into a rustic oval a quarter-inch thick on a lightly floured surface.
3. 3Brush both sides of each dough oval lightly with olive oil and season with salt.
4. 4Grill the first side of each flatbread for 2 to 3 minutes until bubbles form and distinct grill marks appear; flip carefully with tongs.
5. 5Quickly scatter torn mozzarella and halved grapes over the hot side, then close the lid and cook 2 to 3 minutes more until the cheese melts and the underside is marked.
6. 6Transfer the finished flatbreads to a large wooden board so everyone can share.
7. 7Stir the remaining olive oil with the minced garlic and brush it lightly over the hot flatbreads.
8. 8Scatter fresh basil leaves and arugula over the top while still warm.
9. 9Drizzle with balsamic glaze and finish with black pepper and optional chili flakes.
10. 10Slice into strips or wedges and serve immediately as a shareable platter for the table.