Grape Pizza

I've complained talked about the dining halls at Harvard a couple times on this blog. I admit that HUDS (Harvard University Dining Services) does spoil us more than a lot of schools: we have endless buffet meals three times a day, the food is fairly healthy, and they try to keep it local (i.e. alllllllll the squash.)

But HUDS does like to get...experimental. I've been eating real world food all summer so some concoctions escape me, but one of the more memorable dishes is grape pizza.

This is one of their less successful dishes, I think, and I've yet to meet anyone who's terribly enthusiastic  about this pizza. It's rather disappointing to walk into the servery and see pizza, only to realize that it's grape (what's wrong with the spinach and bacon one?)

And it does seem a sad waste of grapes, which are a rather coveted fruit in the dining halls, usually only available on Friday mornings, which is an inhuman time to be awake. They could probably be put to better use than to be turned into squishy pulp on top of a greasy cheese pizza (with no sauce, for some reason).

Out of curiosity (as in, while procrastinating during finals week), I looked up grape pizza on Google, to see if it existed outside of Harvard's dining halls. (When I first had chicken and waffles for dinner, I thought it was something that HUDS made up, but apparently it's a real thing).

And yes, there actually are quite a few recipes for grape pizza. I think that what HUDS serves was an adaptation of something along the lines of Jamie Oliver's recipe for grape pizza, though something seems to have gotten lost in the translation.

However, I do think that grape pizza actually can be good, when it's paired with other flavors and textures. That's what I wanted to prove to myself with this recipe because I do think it's an interesting idea, rather than just to critique HUDS pizza (I realize, of course, that it is limited by bulk production and budget). I added onions, rosemary, and balsamic to complement the flavor of the grapes, swapped the tasteless mozzarella for a tart and savory goat cheese, increased the amount of grapes, and added fresh arugula to provide more texture and color.

The result? Make it. It'll change your mind about grape pizza.


Grape Pizza

Click here for the printable recipe.
Yields: 1 10-inch pizza   |   Crust adapted from The Candid Appetite

For the Crust
¾ cup warm water
2 ¼ teaspoon yeast
2 teaspoons granulated sugar
1 tablespoon olive oil, plus additional for greasing
1 teaspoon salt
1 ½ cups all-purpose flour
½ cup whole wheat flour

 For the Toppings
1 tablespoon olive oil
½ red onion, thinly sliced
1 clove garlic, minced
½ teaspoon salt, or to taste
½ teaspoon pepper, or to taste
½ teaspoon dried rosemary (or about 1 ½ teaspoons fresh rosemary)
⅓ cup pizza sauce
1 cup seedless grapes, halved
¼ cup balsamic vinegar
2 tablespoons sugar 
3 ounces fresh goat cheese
½ cup arugula


  1. Make the dough. Mix together the water, sugar, and yeast. Stir in the olive oil and salt. Mix in the flours. Add more water or four if it is too dry or too sticky.
  2. Knead the dough for about 5 minutes until it is smooth and pliable. 
  3. Place the dough in a greased bowl, cover, and let rise until doubled in volume, about 1 - 2 hours. After it has risen, refrigerate the dough for at least an hour, or overnight.
  4. Preheat the oven to 500 F. Divide the dough in half. Set aside one half of the dough for another use.
  5. 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.
  6. Bake for 5-7 minutes, or until golden brown around the edges. Let cool for about 5 minutes.
  7. Prepare the toppings. Saute the onions and garlic with the salt and pepper, until slightly browned. 
  8. Spread the pizza sauce over the crust. Scatter the grapes, onions, and rosemary over the pizza.
  9. Bake for another 10-25 minutes, or until the crust is a deep golden-brown.
  10. While the pizza is baking, make the balsamic vinegar syrup. Boil the vinegar and sugar for about 5 minutes, or until it is reduced by about a third. Let cool.
  11. Once the pizza is cooked, sprinkle the goat cheese and arugula on top. Drizzle the balsamic syrup. 

Fig and Candied Walnut Ice Cream

"Fig and Walnut ice cream?" you might ask. "Ew, figs," you might say. But before you pass judgement on this slightly unusual ice cream flavor, make it and see how fast it'll disappear. Because it is fabulous.

I love trying new ice cream flavors, and while I was in Italy, this was one of my favorites, though it could only be found in a couple of places. (You can read more about my gelato and Italian food ramblings here.) I learned almost zero Italian in the two months of my stay, and could barely manage a "what's your name?" But pointing at a tub of this wonderful ice cream and saying, "una pallina di noce e fichi"? I had it down pat.

This ice cream is rich, smooth, and creamy, with sweet and tender pieces of fig and crunchy walnuts swirled in. The sugar coating the walnuts dissolves a little in the ice cream, giving it little golden-brown streaks of caramel, while the fig flavor is not at all strong, and only gives the ice cream a nice warm, fruity flavor.

This is a basic custard ice cream, with figs and caramelized walnuts thrown in. It's a three-step process of making the ice cream base, fig sauce, and candied walnuts. (I heard that! Don't say ew to the fig sauce. It makes the ice cream magical and yummy.) I used an ice cream maker to make this, which probably gives the smoothest results, but here are a few ways you can make ice cream without a machine.

The only tricky part of making this ice cream is cooking the custard. which requires tempering the eggs, and gently heating them so that they don't scramble. This is the same process you'd use to make other custard-based desserts, such as pastry cream.

You start by heating the milk in a saucepan.

While that's heating, separate the egg yolks from the whites. Save the whites to make other desserts, such as these macarons.

Whisk the egg yolks with the sugar.

Slowly pour about half of the hot milk into the egg yolks while whisking constantly.

Pour the egg yolk/mixture bake into the pot, and continue to cook it, stirring constantly. It's important to keep on mixing, or else the custard will be lumpy.

The custard is done when it is thick enough to coat the back of a wooden spoon, and your finger leaves a clean trail in the custard on the spoon.

Now pour this mixture into a large bowl and mix in the whipped cream. Chill this for several hours in the refrigerator for several hours, and then churn it in the ice cream maker. In the last 5 minutes of churning, add the fig sauce. In the last minute of churning, add the walnuts.

Serve in a large bowl along with a cup of hot coffee. No one says you can't enjoy ice cream in winter (:


Fig and Candied Walnut Ice Cream

Yields: about 1 quart of ice cream

Ice cream base adapted from David Lebovitz, candied walnut recipe adapted from The Food Network

For the custard base
1 ½ cup milk
5 egg yolks
⅓ cup sugar
⅛ teaspoon salt
1 ½ cup heavy cream, chilled

For the fig sauce
8 ounces dried figs, roughly chopped
⅓ cup water
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon almond extract
1 teaspoon vanilla extract

For the candied walnuts
1 ½ cup walnut halves
⅓ cup powdered sugar
2 tablespoons brown sugar
¼ teaspoon salt


Make the custard base. Place the milk in a saucepan and bring it to a simmer.

While the milk is heating, whisk together the egg yolks, sugar, and salt.

Slowly drizzle about half of the hot milk into the egg yolks while whisking constantly.

Pour the egg/milk mixture back into the saucepan and continue to cook it until it is thick enough to coat the back of a spoon. When you run your finger through the custard on the spoon, it should leave a clean trail. Let the custard cool.

Pour the heavy cream into a large bowl and pour in the custard. Mix well and refrigerate for several hours, preferably overnight.

Make the fig sauce. Place the figs, water, honey, and sugar in a saucepan and cook until it forms a thick paste. Take the saucepan off the stove and stir in the almond and vanilla extracts. Let cool.

Make the candied walnuts. Preheat the oven to 350 degrees Fahrenheit.

Blanche the walnuts. Bring a medium pot of water to boil. Boil the walnuts for 3 minutes, then drain well.

Mix together the powdered sugar, brown sugar, and salt.Roll the walnuts in the sugar mixture.

Place the walnuts on a baking sheet, and bake for about 10 minutes, until the walnuts are a deep golden brown. Let cool.

Break the walnuts into the smaller pieces.

Churn the ice cream in an ice cream maker according to the manufacturer’s directions. In the last 5 minutes of churning, add the fig sauce. In the last minute of churning, add the candied walnuts.

Scoop the ice cream into a container and freezer for several hours until firm before serving.