Ingredients:
\n 16 ouncespizza dough (either store-bought or homemade), at room temperature
\n 4 tablespoonsolive oil, plus more as needed
\n 1 1\/2 poundsvidalia or yellow onions (2 large or 3 small), halved and thinly sliced
\n Kosher salt, to taste
\n Freshly ground black pepper, to taste
\n 1 tablespoonfresh rosemary leaves, finely chopped
\n 1 tablespoonred wine vinegar
\n 1 1\/2 cupsred or black seedless grapes
\n 8 ouncesBelGioioso Crescenza-Stracchino\u2122 cheese, sliced or torn
\n 2 to 4 ouncesBelGioioso Sharp Provolone cheese, shredded
\n 3\/4 cupbaby arugula
\n Flaky sea salt, for serving
\n Extra-virgin olive oil, for serving<\/p>\n
Directions: <\/p>\n
Preheat the oven to 500\u00b0F with a rack in the center. Place a pizza stone on the rack, if you have one.
\nLightly coat the bottom of a 13- \u00d7 18-inch sheet pan with olive oil. Using oiled fingertips, gently pull and stretch the dough towards the edges of the pan. When the dough starts to shrink back, let it relax, uncovered, for about 8 to 10 minutes, then stretch it again. It may not fill the entire pan, but stretch it as thinly and evenly as possible.
\nIn a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the onions and saut\u00e9 until tender, about 5 minutes. Add the rosemary and a few pinches of salt and pepper, and continue cooking until the onions are lightly golden, stirring occasionally and lowering heat, as needed, about 10 minutes. Add the red wine vinegar and continue cooking until evaporated, another minute. Let cool for a few minutes before using.
\nMeanwhile, gently smash the grapes by pressing each one between your thumb and index finger over a bowl, or by using the edge of a potato masher on a cutting board. You want to break the skins but not flatten them. Discard any accumulated juices.
\nBrush the pizza dough with 2 tablespoons olive oil, then top with the golden onions, Crescenza-Stracchino and Sharp Provolone cheeses, and smashed grapes.
\nBake for about 15 to 18 minutes (checking at the 12-minute mark). The crust should be golden around the edges and crisp on the bottom, and the grapes jammy and caramelized. Immediately transfer the pizza to a wire rack to prevent sogginess. Scatter the arugula over the top, season with sea salt and pepper, and drizzle with a little extra-virgin olive oil. Serve warm.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 16 ouncespizza dough (either store-bought or homemade), at room temperature 4 tablespoonsolive oil, plus more as needed 1 1\/2 poundsvidalia or yellow onions (2 large or 3 small), halved and thinly sliced Kosher salt, to taste Freshly ground black pepper, to taste 1 tablespoonfresh rosemary leaves, finely chopped 1 tablespoonred wine vinegar 1 1\/2… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-956","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/956","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=956"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/956\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=956"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=956"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=956"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}