Fridays are for splurging, even in Lent. Real cheese is terrible for you, but it's also delicious. Welcome to this guilt inducing indulgence.
Source: The Spiffy Cookie | Serves: 4 | Time: 30 min
Changes: used premade gluten free crusts, added Beyond Meat
Ingredients
Spray oil
1/3 cup white wine
1 tbsp sugar
1-1/2 cups red seedless grapes, halved lengthwise
2 Beyond Meat sweet Italian sausages, cut into small pieces
4 oz. shredded Fontina (I used a little less)
3 oz. crumbled Gorgonzola (I used a little less)
A few dashes of dried rosemary
Ingredients
Preheat the oven to 410F.
In a medium saucepan add wine and sugar. Place over medium heat and bring to a boil stirring until the sugar dissolves. Continue to boil until reduced to about 1 tablespoon, about 5 minutes. Add grapes and gently stir to coat. Remove from heat and set aside.
At the same time, heat a frying pan over medium heat. Cook the Beyond Meat until cooked through, about 7-8 minutes. Remove from heat and set aside.
Spray some oil on each pizza crust, then top with Beyond Meat, fontina, gorgonzola, grapes, and rosemary.
Put the flatbreads in the oven, and cook for 8-10 min.
Remove, slice up, and enjoy!
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