Rosemary Flatbread with Blue Cheese and Grapes

Serves 4-6 | Finish in 30 minutes

Blue Cheese, rosemary and honey are the perfect combination for a holiday appetizer. Serve this flatbread warm along with a glass of red wine.


1 pound fresh pizza dough, room temperature

2 teaspoons chopped rosemary

1/2 teaspoon fine salt

1/4 teaspoon freshly ground pepper

1/2 pound red grapes (1 1/2 cups)

Coarse sea salt

Blue Cheese Crumbles

1 tablespoon honey

1 tablespoon snipped chives


Preheat the oven to 450° F. Place a pizza stone in the bottom of the oven, and preheat for at least 30 minutes.

Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round, then transfer to a lightly floured pizza peel. Press the grapes into the dough and sprinkle with sea salt and rosemary.

Slide the flatbread onto the hot stone and bake for about 12-15 minutes, until the crust is golden and the grapes have begun to release some of their juices. Sprinkle the blue cheese generously on top and bake for about 2 minutes longer, until the cheese melts.

Slide the flatbread onto a work surface and drizzle with the honey and sprinkle with the chives. Sprinkle with additional Blue Cheese Crumbles desired. Cut into wedges and serve.

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