Recipe: Grape and Taleggio Flatbread
It’s amazing what you can do with a pound of pizza dough. Of course you can make a traditional pizza, but why not get a little more creative? This easy flatbread, which can do double duty as an appetizer or as a full meal, has a fun combination of grapes, Taleggio cheese, and walnuts — all on whatever pizza dough you like best.
This easy flatbread starts with pizza dough, and the kind you choose is up to you. Go with store-bought, homemade, sourdough, or whole wheat — just make sure it comes to room temperature so it’s easier to work with.
To create a savory base, the dough is first brushed with a fragrant mixture of olive oil, garlic, and fresh thyme. Next, it’s topped with sweet red grapes that get juicy and roasted in the oven, salty Italian Taleggio cheese, and crunchy walnuts for some texture. After a quick few minutes in a hot oven, you have a tasty vegetarian appetizer or light meal that can be eaten warm or at room temperature.
Grape and Taleggio Flatbread
Serves8 to 12 as an appetizer, or 4 as a light dinner
- 1 pound
pizza dough, store-bought or homemade
- 2 tablespoons
- 1 clove
- 1 1/2 teaspoons
coarsely chopped fresh thyme leaves, divided
- 8 ounces
Taleggio cheese, thinly sliced
- 1 cup
halved seedless red grapes
- 1/2 cup
raw walnuts, coarsely chopped
Arrange a rack in the middle or set a baking stone in the oven, and heat it to 550°F. Let the pizza dough sit out and come to room temperature while the oven is heating.
Mix the oil, garlic, and 1/2 teaspoon of the thyme together in a small bowl.
Place the pizza dough on a 15-inch-long piece of parchment paper. Use your hands to gently press the pizza dough into a large oval that covers most of the parchment. If the dough starts to spring back, let it rest for a few minutes and then try again. Transfer the dough-topped parchment onto a baking sheet if you are not using a baking stone.
Brush the entire surface of the pizza dough with the garlic oil, using all of it. Sprinkle the entire surface with salt. Evenly arrange the Taleggio slices onto the dough, leaving a 1-inch border. Evenly scatter the grapes and walnuts over the dough, then sprinkle with the remaining 1 teaspoon thyme.
Bake for 6 minutes directly on the baking stone or on the baking sheet. Rotate the flatbread, and then bake until the edges of the bread are deeply golden, 5 to 6 minutes more.
Let the flatbread stand for a few minutes before cutting. Slice and serve either warm or room temperature.