4 - 8 inch prepared pizza crusts (I used pre-packaged mini crusts from Kroger, but feel free to make your own or buy the kind in the tube and roll them out)
1 c. ricotta cheese, divided into 4 portions
2 T. olive oil
2 T. chopped fresh basil
3 T. chopped fresh chives
4 cloves garlic, chopped
½ c. mozzarella
¼ c. grated Parmesan
Instructions
Preheat oven to 425 degrees.
On a rimmed baked sheet sprayed with cooking spray, spread out grapes.
Drizzle on oil and vinegar, toss grapes in mixture to coat.
Season with salt and pepper.
Roast the grapes for 10-15 minutes until the skins just beginning to burst, stirring once halfway through.
Allow the grapes to cool.
On each pre-baked crust, spread an even layer of the divided ricotta.
Drizzle the oil atop the ricotta layer and sprinkle with salt and pepper.
Next add the mozzarella and Parmesan, then top the cheeses with the garlic and the herbs.
Finally distribute the grapes in an even layer, dividing them between the 4 pizzas.
Bake the mini pizzas for 15 minutes in the 425 degree oven, until cheese is melted. Cut and serve!
Recipe by Columbus Culinary Connection at http://columbusculinaryconnection.com/balsamic-roasted-grape-pizza/