Recipes+
Ingredients
Method
1.Combine flour, yeast, half the sugar and a pinch of salt in a bowl. Stir in 1/2 cup lukewarm water and 1 tablespoon of the olive oil until combined. Turn dough out onto a lightly floured surface. Knead gently, adding a little more flour, until smooth. Place in a clean greased bowl; cover with a tea-towel. Stand bowl in a warm draft-free place for 1 hour or until doubled in size.
2.Grease a baking tray. Using your fist, punch down dough. Turn out onto a lightly floured surface. Roll out to a 60cm x 20cm rectangle. Scatter three-quarters of the grapes over half the dough. Fold dough over to enclose grapes, making a 30cm x 20cm rectangle. Carefully transfer to prepared baking tray. Press with flat of your hand to seal edges. Cover with a clean tea-towel. Stand for 30 minutes or until risen.
3.Preheat oven to 240°C (220°C fan-forced). Press remaining grapes into dough. Brush with remaining oil. Sprinkle with remaining sugar. Bake for 15 minutes or until pizza is golden and base crisp. Serve warm with ice-cream.
Be gentle when folding over the dough to avoid crushing the grapes. If not eating immediately, place hot pizza on a wire rack to avoid the base steaming and going soggy. Sprinkle top of pizza with cinnamon sugar before baking.
Note
