My version of an Italian classic. This recipe makes two large grape sandwiches.Best eaten straight from the oven. Great food for large groups of hungry people.

Serves 8-10

Ingredients:
50g fresh yeast
(or 2 packets dried yeast)
4 tbsp raw sugar
(or granulated white sugar)
1kg plain flour + extra flour
750ml water (lukewarm) + extra water
1 tbsp olive oil
1kg red and green grapes
Method:
In a large bowl put the yeast, 2 tsp sugar, 1 tbsp plain flour and half a cup or so of water.
Mix well, cover with a damp tea towel and set aside for about 30 minutes to allow to prove.
Add the rest of the plain flour and water, and the olive oil.
Mix well, cover with a damp tea towel and allow to prove for 1 hour.
In the meantime wash and drain the grapes and toss a little raw sugar through them (about 2 tbsp).
Once the dough has proved, tip onto a floured surface and knead for about 5 minutes.
Note: The dough should be firm. If it is too firm -- and crumbly -- add more water.
If it is too sloppy, add more flour.

Cut into four pieces and roll each out into a pizza disc.

Put the first pizza shape on a lightly oiled pizza tray, spread half of the grapes on top, making sure you leave some spaces in between, press down lightly and sprinkle 1 tbsp raw sugar over the top. The next piece goes on and topped with the rest of the grapes -- pressing them into the valleys formed by the grapes underneath -- and sprinkle over remaining sugar.

Bake in the oven for 40 minutes at 220C.

Wine suggestion: Semillon or Riesling
Serve with...
RICOTTA DELIGHT
1 cup ricotta
1 tbsp mixed chopped nuts
1 tbsp honey

Mix ingredients and serve.

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