David Rocco's Dolce India Fruits Vegetarian

Schiacciata All’Uva

By David Rocco’s Dolce India 


– 1 pizza dough
– 1 cup sugar
– ¼ cup cinnamon
– 2 sprigs fresh rosemary
– 1 bunch red Sangiovese or concord grapes
– Olive oil for drizzling
– Salt and fresh cracked pepper, QB


On a large, well greased baking sheet, stretch out your dough until it is about ¼ inch thick. Place the grapes on top of the dough, breaking some with your hands to release the juices. Combine cinnamon and ¾ cup of sugar and sprinkle over top, and then sprinkle the remaining ¼ cup of sugar over that. Hold your rosemary sprig upside down and run your fingers down over it so the needles are released, and sprinkle them over the dough, discard the stem. Crack some fresh pepper over the surface. Place in the oven at 400 F for about 20 minutes or until golden and the rosemary has crisped. Serves 6-8.

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