Roasted Grape Flatbread


Although fall is typically the season for celebrating root vegetables and squash, many fruits are also at their peak this time of year. Celebrate locally grown grapes with this flatbread, which is complimented by goat cheese and fresh thyme. This recipe comes to us from Lisa Samuel, RDN and McKenzie Hall, RDN of Nourish RDs.

Serves 4

  • 1 whole wheat flatbread dough (recipe below)
  • 1 1/2 pounds table grapes
  • 1 – 2 tablespoons extra virgin olive olive oil
  • Pinch of sea salt
  • Pinch of red pepper flakes
  • 8 ounces goat cheese
  • 1 tablespoon fresh thyme leaves

Preheat oven to 425 degrees. Place grapes (removed from stems) on a sheet pan that has been lined with parchment paper. Drizzle with olive oil, salt and red pepper flakes. Roast for 15 – 20 minutes, or until the grapes start to burst. Remove from oven and immediately pour them into a bowl, including all juices.

Preheat grill to high heat, as high as it will go.

Stretch pizza dough to desired shape and thickness. Brush pizza dough with olive oil and place on the hot grill. Cook about 2 – 3 minutes, or until grill marks form and bottom is cooked. Remove dough from grill and place, raw dough side down, on a sheet pan. Top with the roasted grapes, including juice, goat cheese and fresh thyme. Place back on the grill, uncooked dough side down, about 3 – 4 minutes or until dough is cooked through.

Remove from grill, slice and serve. Enjoy, preferably with those you love!

Whole Wheat Flatbread Dough

Makes 3 – 4 pizzas

  • 2 cups warm water (about 110 degrees)
  • 1 tablespoon honey or sugar
  • 1 packet yeast (1/4 oz yeast total)
  • 4 cups whole wheat bread flour
  • 1 tablespoon sea salt
  • 2 tablespoons olive oil

Add the two cups of warm water to a small bowl. Whisk in the honey or sugar. Sprinkle the yeast on top of the water and stir or whisk slightly to incorporate the yeast into the water. Let the yeast mixture set or “proof” 5 – 10 minutes until very foamy.

In the meantime, in the bowl of a stand mixer, whisk together the flour and salt. After the yeast has proofed, pour the yeast mixture into the flour and then add the olive oil. Stir with a wooden spoon until a shaggy dough is formed. Cover the bowl with plastic wrap and let sit for 30 minutes.

After the dough has rested, attach the dough hook to the stand mixer. Turn the mixer on low and let the mixer “knead” the dough for about 10 minutes. Alternately, knead the dough by hand for 10 minutes, trying to add very little extra flour to the dough.

Cover bowl with a damp cloth and set in a warm place. Let the dough rise for 2 hours, or until doubled. Turn the dough out onto a lightly floured board. Divide into 3 or 4 sections and form into balls. Cover and let rise again, for at least 30 minutes. Now, they are ready to be turned into flatbread.

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Nutrition Information

Roasted Grape Flatbread

Servings per Recipe: 4

Amount per Serving

Calories:  462

Calories from Fat:  199

Total Fat:  22g

Saturated Fat:  8g

Cholesterol:  51mg

Sodium:  674mg

Potassium:  333mg

Carbohydrates:  59g

Dietary Fiber:  6g

Protein:  15g

Sugars:  34g

Vitamin A:  12%

Vitamin C:  12%

Calcium:  8%

Iron:  8%

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