Brie and Roasted Grape Pizza

Brie and Roasted Grape Pizza

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.

Brie and Roasted Grape Pizza

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.

Brie and Roasted Grape Pizza

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.

Brie and Roasted Grape Pizza_0002

Brie and Roasted Grape Pizza

recipe inspired from Better Homes and Garden

Brie and Roasted Grape Pizza

Prep Time: 20 minutes

Cook Time: 15 minutes

4 pizzas

Brie and Roasted Grape Pizza

Use locally sourced, organic ingredients whenever possible.


  • 1/4 cup coarse or regular cornmeal
  • 1 pound purchased or homemade pizza dough
  • 8 ounces Brie cheese, thinly sliced
  • 2 cups whole seedless red grapes
  • 1 teaspoon chopped fresh rosemary
  • 2 cups arugula
  • Sea Salt


  1. Preheat oven to 450°
  2. Brush olive oil over 2 large baking sheets and sprinkle with cornmeal; set aside.
  3. Divide dough into 4 pieces. Stretch or roll each piece.
  4. Press pieces into cornmeal on baking sheets.
  5. Top dough evenly with cheese, grapes, and rosemary.
  6. Bake for 12 to 15 minutes or until edges are golden and grapes start to shrivel. Rotate baking sheets halfway through baking.
  7. To serve, top hot pizzas with arugula and sprinkle with sea salt.

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