This innovative conceptual take on pizza brings freshness to the formula via Concord grapes, both as a topping and in the Concord pesto sauce. The sauce shines a spotlight on Welch’s grapelade—single-strength Concord grape juice will also work—along with Concord grape purée, and includes notes from garlic, pistachios and lemon juice (Douglas J. Peckenpaugh, group editorial director of Snack Food & Wholesale Bakery, recently visited a Welch’s farm and facility in Washington State—to view pictures from that tour, see “Crash course on Concord grapes: A look inside Welch’s process in Washington State”). The pizza offers herbal accents that come from rosemary and thyme, while a savory topping of Parmesan, mozzarella and goat cheese completes the flavor profile.

 

Concord Pesto

1 clove garlic, smashed and peeled

1 sprig rosemary

234.5 grams grapelade or single-strength Concord grape juice

144 grams Concord grape purée

72.1 grams pistachios

34.8 grams olive oil

¼ cup lemon juice

95.3 grams grated Parmesan cheese

Salt to taste

 

Preparation: On medium heat, cook garlic and rosemary until fragrant. Cool completely before adding into recipe. Add all ingredients except the Parmesan cheese to food processor. Pulse until mostly smooth. Add Parmesan cheese and salt; continue to pulse until mostly smooth. You should still see some bits of cheese and pistachio. Taste and adjust with salt as needed.

 

Concord Pesto PizzaConcord Pesto Pizza

328 grams seedless red grapes

276 grams halved green grapes

4 sprigs rosemary

6 sprigs thyme

18.12 grams olive oil

1 ball of fresh pizza dough

7.7 grams olive oil

6.8 grams salt

1 cup Concord pesto

181.6 grams shredded mozzarella cheese

58 grams goat cheese

61 grams shredded Parmesan cheese

 

Preparation: Heat oven to 425°F with the oven fan on high. On a baking sheet, toss red grapes with the 18.12 grams of olive oil, a pinch of salt and the fresh herbs. Roast for 12–15 minutes or until bursting. Remove from oven and pan and set aside.

Roll out pizza dough and drizzle with the 7.7 grams of olive oil. Prick crust with fork and sprinkle edges with salt. Bake until crust is slightly par-baked, about 5 minutes.

Remove pan from oven and spread Concord pesto on top of the crust. Sprinkle with the shredded mozzarella cheese and then goat cheese, then finish with the shredded Parmesan. Evenly top pizza with the roasted grapes.

Return pizza to oven and bake for another 10–12 minutes or until crust is golden and cheese is melted. Let rest for 5–10 minutes before serving.

For more insights into working with fruit ingredients, see “Fruit provides an option for consumers looking for less sugary snacks.”