Photo: Oxmoor House
Prep Time
4 Mins
Cook Time
10 Mins
Yield
1 serving (serving size: 1 pizza)

We made our own balsamic syrup for this unique thin-crust pizza, but you can substitute bottled balsamic glaze found in the vinegar section of your supermarket. This recipe can easily be doubled to serve two.

Prep: 4 minutes; Cook: 10 minutes

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Place flatbread on rack in oven; bake at 375° for 3 minutes or until lightly browned. Remove flatbread from oven; top with grapes, cheese, and walnuts. Place flatbread back on rack in oven; bake 5 minutes or until cheese melts and crust is browned.

Step 3

While pizza bakes, bring vinegar to a boil in a small saucepan. Boil 1 minute or until vinegar thickens and reduces to about 1/2 tablespoon. Top pizza with arugula; drizzle with balsamic syrup. Serve immediately.

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Ratings & Reviews

Yummy Flavor, Difficult to Eat

Shermamoma
May 13, 2016
I just made this pizza and it is really yummy. The flatbread comes out like a cracker. It is difficult to eat with the balsamic reduction covered arugula going up one's nose. I don't believe you can cut the flatbread due to the cracker texture. You must consume the flatbread while holding the entire piece. I think I may try to make the flatbread with the blue cheese and then crumble the baked flatbread/blue cheese over the arugula, grapes, walnuts, and then adding the balsamic reduction.