Yield: 12 pizzettes.

12 each. 7" pizza dough rounds
4 Tbsp. cornmeal
4 Tbsp. olive oil
12 1 Tbsp. portions of roasted garlic puree
1 lb. 8 oz. blue cheese crumbles
1 lb. 8 oz. red California grapes, halved
4 Tbsp. fresh Italian parsley, chopped

1. Spray dough with pan spray, cover, place in warm place or proof box; let rise until double in size.

2. Dust work surface and rim of pizza with cornmeal. Stretch dough to 10-inch oval.

3. Place on coated pizza screen, brush each dough with 1 tsp. olive oil.

4. Evenly distribute 1 Tbsp. roasted garlic and 2 oz. blue cheese over the dough. Gently press about 2 oz. grapes into the dough.

5. Bake at 490°F for 5 minutes until crust is light golden.

6. Remove from oven and garnish with 1 tsp. Italian parsley.

For Roasted Garlic:

8 oz. garlic, fresh, peeled
4 Tbsp. olive oil
¼ tsp. salt
¼ tsp. black pepper, table grind

1. Combine garlic, oil, salt and pepper.

2. Double wrap the garlic mixture in foil.

3. Roast at 450°F for 45 minutes until minimum internal temperature is 145°F

4. Cool completely before chopping, adding any excess oil to the chopped garlic.

5. Puree for use on Napa Valley Pizzettes.

Provided by the California Table Grape Commission