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I positively love this recipe! This is for when you really need a yummy and impressive appetizer! Based on a recipe from Michele Anna Jordan's book, Polenta. She says, "Of all the various toppings we tried with this crust, this was by far everyone's favorite. There is a tradition of sweet focaccia, an Italian flat bread not exactly the same, yet not entirely unlike pizza, and one version calls for grapes. Here, in this polenta version, mild and creamy Brie complements the sweet grapes, and toasted walnuts provide additional flavor and texture." This recipe calls for a baking stone; mine goes into a cold oven and gets preheated with the oven. Preparation time includes 2 1/2 hours rising time.
- 2 teaspoons yeast
- 7⁄8 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 1⁄2 cups all-purpose flour
- 3⁄4 cup fine-ground polenta
- 2 teaspoons unsalted butter, melted
- 4 ounces brie cheese, cut into thin slices
- 1 cup red flame grapes, sliced in half (or other seedless red grape)
- 1⁄4 cup walnut pieces, toasted
- 2 teaspoons turbinado sugar
- Combine yeast with 1/4 cup warm water in medium mixing bowl and allow to set for 10 minutes.
- Stir in remaining water, olive oil, and salt; then mix in flour and polenta.
- Turn out the soft dough onto a floured work surface and knead for 7 minutes.
- Place the dough in a large, oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 1/2 hours.
- Punch down, pat, or roll into a 10-inch circle, place on a pizza paddle, cover, and let rise for 1 hour.
- Preheat oven with baking stone to 450°F.
- Brush dough with melted butter and layer Brie slices over the top.
- Scatter the grapes and walnuts over the Brie, and then sprinkle the sugar over all.
- Transfer pizza to a baking stone and bake in preheated oven for 12 to 15 minutes, until the edges of the crust just begin to turn golden.
- Remove from oven; allow to cool for 5 minutes.
- Cut into 8 slices and serve immediately.