Bring on Autumn
This roasted grape and sausage pizza will make your fall spectacular
Chris Decker, Managing Partner, Metro Pizza, Las Vegas
As the seasons start to change so do our minds. While the rest of the world is thinking Pumpkin spice everything, I’m thinking roasted grape, rosemary and sausage. I’m sure a lot of you feel the same. Autumn is my favorite season, and the flavors have a ton to do with it. This one just makes you feel good. The combination of the roasted grapes and rosemary is so comforting. I finish it with one of my favorite cheeses, Humboldt fog. The richness highlights everything and makes every bite an autumn delight. I hope you love it as much as I loved making it.
Chris Decker is managing partner at Metro Pizza in Las Vegas, NV.  Instagram: @everythingbutanchovies
Â
On Deck: Roasted Grape and Sausage Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- 6 ounces roasted grapes
- 1 sprig rosemary
- 3 ounces thinly sliced sausage link
- 1 ounce thinly sliced red onion
- 1 ounce Humboldt fog
- 3 ounces whole milk mozzarella
- 1 ounce fresh mozzarella
- Splash of Saba or balsamic reduction
Instructions
- Toss grapes in olive oil.
- Sprinkle with salt and pepper.
- Add a few sprigs of rosemary and roast in a 550 F oven for 3-4 minutes.
- Set aside to cool.
- Stretch 8-10 ounces of dough to desired size and top with the whole milk and fresh mozzarella.
- Next, sprinkle the thinly sliced sausage around the pizza, then add roasted grapes and red onion.
- Bake pizza for 6-8 minutes to desired doneness.
- When finished, let cool on a cooling rack.
- Cut pizza and top with a sprinkling of Humboldt fog and a drizzle of Saba.
Â
