Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
1 ½ x 7g sachets dried yeast
5 x 5ml spoons runny honey
310ml tepid water
500g white bread flour (plus extra for dusting)
A generous pinch of salt
A few sprigs of fresh rosemary
A couple of glugs of olive oil
Two handfuls of red grapes
A generous piece of pecorino cheese
Method
Preheat your oven to 200°C, 400°F, gas mark 6.
Dissolve theyeastwith a5mlspoonofthe honeyinhalfthe water,andputto one
side. Mixthe flourwithagood pinchofsaltandshape intoapile onaclean work
surface.Makeawellinthecentreand,whentheyeastandhoneymixhasfrothed
up, pour it into the well and mix gradually with the flour until it’s all soaked up.
Pour on the rest of the tepid water and mix in all the flour to make a nice, moist,
soft dough. Place in a clean bowl, cover with cling film and leave in a warm place
for 15 minutes or so.
Meanwhile, bash the rosemary in a pestle and mortar, add a little olive oil and
bash again. Cut the grapes in half and put to one side. When the dough has
doubled in size, place it on the work surface and knead until smooth. Cut the
dough into 4 pieces, knead each piece again briefly and shape them into 4 small
pizzas.
Brush the pizzas with the bashed rosemary sprigs, leaving them smeared with
rosemary oil, then scatter with the halved red grapes. Drizzle each pizza with a
teaspoon of honey, and, finally, shave some pecorino over the top.
Bake in the preheated oven for 10 minutes, or until the pizza bases are cooked
and the cheese is bubbling and melted.
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