You know how sometimes you get a craving for a unique combination. Well this happened to me on Monday night and I went with it. I won't hesitate to make this again but only when red grapes are back. The black grapes I bought had no sweetness to them at all and ended up as squirrel and bunny food.
Prosciutto & Grape Pizza
1 tsp quick rising dry yeast
1/2 tsp sugar
1 3/4 cups warm water
Mix together and allow to sit for 10 minutes.
In a medium bowl, combine 2 cups flour and 1 1/2 tsp sea salt. Slowly mix in water. Mix together (using your hands works best) until it forms a ball. Knead for a couple minutes on a lightly floured surface and return to the bowl and rub 1 tsp extra virgin olive oil on top. Cover with a towel and let rest for about 45 minutes.
Spread out dough on a greased pizza pan. Top with slices of Fontina cheese (I used about 12 oz). Top with small pieces (4 slices cut up) of sliced Prosciutto and 1/2 cup of sliced grapes. Sprinkle 1/2 tsp oregano on top. Bake for 20 minutes at 350°.