Grape and Parmesan Flatbread

Grape and Parmesan Flatbread

To keep my stress levels at a low simmer, I need to make entertaining easy. Because, if I were to execute the Christmas season of my dreams (and vague probably incorrect memories), I’d need to take the month of December off of work. And that is not in the cards. And if I were foolish enough to try to pull off an elaborate series of parties and brunches on top of all the work and family running around I have to do, my stress would not just boil over, it would be a damn kitchen fire. Bad idea.

Okay, so back to easy. As you can see, this is a pizza. It’s a simple, sweet and salty delight of a pizza. I love grapes in savoury dishes (like this Roasted Chicken and Grape dinner or this Curried Chicken and Grape Sandwich). Of course, you could serve this for a light dinner along with a salad but I’m way into the idea of making easy, flatbread pizzas and then slicing them up thinly to serve at a party. Or you could make it a party. The other night we had friends over and I put out a pile of flatbread and a table full of toppings and let everyone build their own. This particular combination is great warm from the oven or at room temperature, which makes things even easier if you’ve got company.


photo by Maya Visnyei

Parmesan and Grape Flatbread


  • Flatbread or Naan
  • 2 Tbsps olive oil
  • 10 to 12 seedless grapes
  • 1 cup Parmesan or Fontina cheese, grated
  • 2 handfuls of arugula
  • a good pinch of sea salt and pepper


Preheat your oven to 450 degrees.

Place your flatbread on a baking sheet. Brush the flat bread with olive oil.

Slice the grapes in half, lengthwise.

Sprinkle the cheese evenly over the flatbread.

Top that with a scattering of grapes.

Bake in the oven for about 5 to 10 minutes until the cheese melts and the grapes begin to blister.

Remove from the oven and top with arugula and sea salt and pepper. Slice into thin pieces and serve warm or at room temperature.

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