My friends at Kitchen Repertoire have a small vineyard of these grapes upstate. They're always looking for ways to use them besides making grape jelly- here's an earthy and easy alternative!
Visit Kitchen Repertoire for tons of other beautiful and delicious food!
1 3/4 cups warm water
1 package active dry yeast
1 tablespoon honey
5 cups flour, plus more for kneading
1 tablespoon sea salt, plus more for topping
1 cup olive oil
1 bunch concord grapes, split and seeded
3 ripe but firm pears, cored and thinly sliced
1/4 cup pine nuts
several sprigs fresh oregano
- Combine water, yeast and honey in a small bowl. Let stand in a warmish place until yeast is bubbling and full of life, about 15 minutes.
- In the bowl of a mixer fitted with dough hook, combine flour, salt, 1/2 cup olive oil and the yeast mixture. Mix on low speed just until dough comes together. Increase speed to medium and work dough until smooth and soft, about 5 minutes. If dough remains wet or tacky sprinkle in a bit more flour.
- Transfer dough to a lightly floured work surface and knead by hand a few turns. Clean out mixing bowl and wipe inside with a generous splash of olive oil. Return dough to bowl, cover with plastic wrap and a damp clean clothe and let stand until dough has doubled in bulk, about 1 hour.
- Coat a baking sheet with 1/4 cup of olive oil. Gently pull and stretch dough as you would for a pizza creating a nice large round. Use your fingers to dimple the surface. Cover dough with damp clothe and let stand until dough has doubled once again, about another hour.
- Heat oven to 425. Combine grapes, pears, pine nuts and oregano in a bowl. Toss together with about 2 tablespoons olive oil. Arrange mixture over prepared dough. Drizzle top with remaining 2 tablespoons olive oil - a bit more if feeling brave and sprinkle with a general amount amount of sea salt. Bake until golden brown, grapes should be hot and juicy, about 25 minutes. Remove from oven and let cool slightly before serving.
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