Featuring a sweet + savory combo of red grapes and blue cheese, these Blue Cheese and Roasted Grape Flatbread Pizzas make for an easy gourmet dinner!
Raaa-choooo! And with that one simple sneeze, Dad got sick. Yup, I’ve been fighting the nastiest of nasty colds this week. Robbie came home from daycare sick last week, but we didn’t think much about it. That is until I picked him up last Thursday, and he sneezed right in my face. (If you guys have kids, then I know you can totally identify with this scenario!) I thought I managed to escape this cold, but then over the weekend I started feeling a little weak. Sure enough, I was sick.
I’m on the mend now, but for a few days there I just laid in bed wondering if there was any way I could possibly use even more tissues. I think I single-handedly destroyed 3 boxes. In 2 days. But I’m sure you know the feeling. We’ve all been there. We all get sick. It’s no fun. But then we get well again, and we’re back at full strength. Whenever I get sick, I crave comfort food. (Heck, I always crave comfort food…but that craving is just especially strong when I’m not feeling 100%!)
Soups and stews are my go-to winter comfort food, but I always like to serve a bowl of soup with something on the side. It could be half of a wrap (like these Thai Peanut Wraps or these Southwestern Veggie Wraps). Or it could be something simple like a flatbread pizza. I followed that flatbread pizza idea this week and came up with these fun Blue Cheese and Roasted Grape Flatbread Pizzas. The tartness of the blue cheese combined with the sweetness of the red grapes is amazing! I know it might seem like an odd combination, but just trust me here. These are some mighty tasty flatbread pizzas!
For the base of these pizzas, I used Flatout’s Artisan Thin Pizza Crusts. We seriously love these pizza crusts, and we often whip up an easy lunch on the weekends with a Flatout, some pesto and a bit of mozzarella cheese. And the crusts come in at only 120 calories, so there’s no need to feel guilty! I always make sure we have at least one package of these pizza crusts on hand. In fact, I just baked one up last night with a bit of cheese for Robbie…and wouldn’t you know it, but he loved it! (And he’s been a surprisingly picky eater lately…) Wondering where to buy Flatout Pizza Crusts in your area? Click here!
One of my secret pizza weapons is to always brush the crust with an herbed olive oil. (I usually just mix a bit of olive oil with Italian seasonings and a pinch of salt.) This gives the crust a wonderful golden color as it bakes, and it adds a whole new level of flavor to the pizza. Gone are the days where the edges of the pizza lay discarded on the plate. The crispy edges are now my favorite part! Add in the sweet + savory combo of the red grapes and blue cheese, and you’ve got a legit flatbread pizza!
These Blue Cheese and Roasted Grape Flatbread Pizzas might sound super gourmet, but they really only take about 15 minutes to make. And they taste great as a side dish along with some soup…especially if you’re sick. I speak from experience. Enjoy!
Blue Cheese and Roasted Grape Flatbread Pizzas
- 1½ Tbsp olive oil
- 1 tsp dried oregano
- ¼ tsp coarse salt
- 4 Flatout Artisan Thin Pizza Crusts
- 1 Tbsp fresh or 1 tsp dried rosemary, chopped
- ½ cup red onion thinly sliced
- 1 cup red grapes halved
- ¾ cup blue cheese crumbled
- 1½ Tbsp honey
- ¼ cup green onions chopped
- Preheat oven to 400°F.
- Line 2 large baking sheets with parchment paper; set aside. (See note.)
- Using a small bowl, whisk together the olive oil, dried oregano and salt. Brush the tops of the Flatout Pizza Crusts with this olive oil mixture.
- Divide chopped rosemary, sliced red onion, halved grapes and crumbled blue cheese evenly on top of the crusts.
- Bake at 400°F for 6-8 minutes, or until pizzas turn light golden brown on edges.
- Remove flatbreads from oven; drizzle tops with honey and sprinkle with chopped green onions before serving.
This Blue Cheese and Roasted Grape Flatbread Pizzas post was sponsored by Flatout Flatbread, but the recipe and opinions are entirely my own.
Thank you for supporting the brands that support Spiced!