Photo: Ted Cavanaugh
Black grapes and red onions may seem like total flavor opposites, but they make magic when paired up: “Both foods are rich in flavonoids that can help your heart,” says Sandy Wolner, R.D.N., a food and trend innovator at Pampered Chef. Put them together, and they pack a double-whammy health punch.
We tapped Joseph Buenconsejo, the executive chef at Prospect at Scribner’s Catskill Lodge in Hunter, New York, for his focaccia recipe, which melds the sharp and sweet flavors for a delicious, surprising result. (Peep these other health benefits you get from eating colorful foods.)
Black Grape and Red Onion Focaccia Pizza Recipe
Active time: 40 minutes
Total time: 1 hour 10 minutes
- 1/2 red onion
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 pound pizza dough
- 1 teaspoon fleur de sel
- 1 1/2 cups black grapes
- 2 teaspoons Banyuls or sherry vinegar
- 1/2 teaspoon honey
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
- Preheat oven to 400°. Thinly slice 3/4 of the red onion and toss with generous pinches of kosher salt and pepper and 1 tablespoon oil in a small bowl; set aside.
- Roll or stretch pizza dough until it is about 1/4 inch thick. Brush with 1 tablespoon oil and sprinkle with fleur de sel.
- Add 1 cup grapes to the dough, pressing in slightly. Scatter seasoned onion over focaccia and bake until lightly browned, about 30 minutes.
- Quarter remaining 1/2 cup grapes and dice remaining onion. In a small bowl, toss with remaining tablespoon oil, vinegar, honey, a pinch each of kosher salt and pepper, basil, and parsley.
- Remove focaccia from oven when crust is golden and top with onion, grape, and herb mixture. Slice and serve.
*Nutrition facts per serving: 209 calories, 7 g fat (0.7 saturated), 32 g carbs, 5 g protein, 1 g fiber, 528 mg sodium