Grape, goat's cheese and onion jam pizzette

Grape, goat's cheese and onion jam pizzette

Elisa Watson

If you’ve never tried roasted red grapes, you’re in for a treat. Teamed with goat’s cheese, onion jam and fresh thyme, these super-thin pizzette make a very sophisticated snack and are especially good teamed with a glass of rosé.


Quantity Ingredient
400g strong flour
2 teaspoons fast-acting or instant dried yeast
2 tablespoons olive oil, plus extra for greasing
1 teaspoon salt
240g onion jam
200g goat's cheese
200g small red grapes (if large, cut them in half)
6 thyme sprigs
extra-virgin olive oil, for drizzling
sea salt, for seasoning


  1. In a large bowl, combine the flour and yeast with the olive oil and salt.
  2. Add 250 ml (8½ floz/1 cup) lukewarm water and use a spatula to bring the mixture together to form a dough.
  3. Tip out the dough onto a lightly oiled surface and, with lightly oiled hands, knead the dough for 5 minutes, or until it is soft and elastic.
  4. Divide the dough into three pieces – approximately 200 g (7 oz) each – then cover with a damp tea towel (dish towel) and leave to prove in a warm place for 45 minutes, or until nearly doubled in size.
  5. Preheat the oven to 250°C (480°F) and line two baking trays with baking paper.
  6. Stretch each dough ball into a rectangle measuring approximately 12 × 36 cm (4¾ × 1 ft 2½ in), and transfer to the baking trays.
  7. Spread the onion jam evenly on each rectangle of dough. Top with dollops of goat’s cheese, grapes and a few sprigs of thyme on each. Drizzle with extra-virgin olive oil and season generously with salt.
  8. Bake in the oven for 10–12 minutes, until the crusts are slightly browned on the edges.
  9. Remove the pizzette from the oven, drizzle each with a little more extra-virgin olive oil and serve immediately.
Jewish cooking
Chicken soup
Yom kippur
Dinner party
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