Grape Pizza

Make the dough. Mix together the water, sugar, and yeast in a large bowl and let it sit for a few minutes. Stir in the olive oil and salt. Mix in the flours. Add more water or flour if it is too dry or too sticky.

Knead the dough for about 5 minutes until it is smooth and pliable. Place the dough in a greased bowl, cover, and let it rise until doubled in volume, about 1-2 hours. After it has risen, refrigerate the dough for at least an hour, or overnight.

Preheat the oven to 500 F. Divide the dough in half. Set aside one half of the dough for another use.
On a floured surface, roll out the remaining half into a 10-inch circle. Place the dough onto a baking sheet greased with olive oil. Brush more olive oil on top of the pizza dough.

Bake for 5-7 minutes, or until golden brown around the edges. Remove it from the oven. Let it cool for about 5 minutes.

Prepare the toppings. Heat the oil in a saute pan over medium heat. Add the onions and garlic with the salt and pepper, and saute until slightly browned.

Spread the pizza sauce over the crust. Scatter the grapes, onions, and rosemary over the pizza. Bake for another 10-25 minutes, or until the crust is a deep golden-brown.

While the pizza is baking, make the balsamic vinegar syrup. Boil the vinegar and sugar in a saucepan over medium heat for about 5 minutes, or until it is reduced by about a third. Let cool.

Once the pizza is cooked, remove it from the oven. Sprinkle the goat cheese and arugula on top. Drizzle the balsamic syrup over the top.

Crust adapted from The Candid Appetite.