Brie, grapes, fresh rosemary and arugula – the ingredients to this admittedly odd, yet delicious, summer pizza!
Being a fan of these ingredients (hello, Brie!) and not a huge fan of too much tomato sauce on my pizza’s, I had to try this recipe as soon as I saw a version of it in a magazine.
I’ve roasted grapes before and knew the sweet, almost raisin-y taste they would create once roasted. (I could actually eat them all the time like this, so if you ever have too many grapes roast them up and snack on them!) The nuttiness of the arugula and rosemary cut that sweetness, then the Brie, well, it’s Brie, so it’s just plain delicious. The rosemary was from our garden, arugula from Kenter Canyon Farms.
The recipe calls for already made pizza dough, but I made a batch fresh and the family had a blast adding their own toppings. They thought mine was weird, but that just made it all mine.
I popped it in the oven for about 12 minutes on my pizza stone, and that was it. Super easy. The arugula was added after it came out of the oven.
recipe inspired from Better Homes and Garden