Ingredients

• 8 ozs pizza dough
• 4 cups seedless red grapes
• 1 tablespoon plus 2 olive oil
• 1 teaspoon fresh rosemary
• 1/4 salt
• 0.5 cups ricotta cheese
• 0.5 cups shredded mozzarella cheese
• 0.25 cups chopped fresh parsley
• 0.25 blacks pepper
• 1 white wine vinegar
• 2 cups arugula

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet. Unroll pizza dough onto prepared baking sheet. Bake for 6 minutes.
2. 2 Line a 10x15-inch baking pan with foil. Arrange grapes in prepared baking pan. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon rosemary and 1/4 teaspoon salt; toss to coat.
3. 3 Roast grapes, stirring once halfway through, until slightly charred, about 40 minutes. Remove grapes from baking pan; pour accumulated juices into a small bowl.
4. 4 Meanwhile, stir together ricotta, mozzarella, parsley, pepper, and remaining 1/2 teaspoon rosemary in a small bowl.
5. 5 Spread ricotta mixture onto the parbaked crust. Top with roasted grapes. Bake until cheese is lightly golden, about 10 minutes.
6. 6 Meanwhile, for dressing, whisk together reserved grape-roasting juices, vinegar, and remaining 2 teaspoons oil and 1/8 teaspoon salt in a bowl. Toss watercress with dressing. Top flatbread with dressed greens.

Nutrition per serving