Schiacciata with grapes is traditionally made to celebrate the grape harvest in Tuscany. If you can’t get Concord grapes, you can use any grapes, even delicate little champagne grapes (which, by the way, are not related to Champagne—they are called that simply because they are so delicate and delicious).
Ingredients
- Pizza Dough
- 1/4 cup extra-virgin olive oil
- 2 cups Concord grapes, halved and seeded
- 1/4 cup fennel seeds
- Coarse sea salt
Preparations
- 1. Preheat a gas grill or prepare a fire in a charcoal grill. Put the piastra on the grill to preheat.
- 2. Divide the dough into 2 pieces. Using a floured rolling pin, roll each piece out to a rectangular shape about 12 inches long, 6 to 7 inches wide, and ¼ inch thick.
- 3. Carefully place one rectangle on the piastra and cook for just 30 seconds. Carefully turn over and cook until the bottom is light golden brown and dry, about 1 minute. Transfer to a cutting board (with the less cooked side up), and repeat with the second piece of dough.
- 4. Brush the top of each bread with 2 tablespoons of the olive oil. Arrange the grape halves cut side down on the breads, using your fingertips to press them firmly into the soft dough. Sprinkle with the fennel seeds and sea salt. Using a large spatula, carefully place one of the breads (or both if you have room) on the piastra, cover with a large upside-down roasting pan, and cook, undisturbed, for 4 to 5 minutes, or until the bottom is a deep golden brown and the top has cooked through; the grapes will be just starting to wilt. Transfer to a cutting board and repeat with the second bread.
- 5. Allow the schiacciate to rest for 5 minutes, then cut into wedges and serve.
Serves 6 as an antipasto
© 2008 Mario Batali from Italian Grill
