Meat Recipes

Grape Pizza!! | Keep Cooking Family Favourites | Jamie Oliver



“Fancy trying something new? Jamie’s got a new pizza flavour combination to get your taste buds tingling. Meaty Cumberland sausage, sweet grapes and red …

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38 Comments

  1. Such a disappointment. A celibrity that earned milions and just does't talk about how other restaurants and bars are taken down by the measurements for Çovid19. I wonder, has he already a agreement on opening restaurants all over the world with the Cabal? I wouldn't eat there, do you?

  2. I’ve only just found out what’s happened with your restaurants I can’t tell you how sorry I am that that happened…. HOWEVER, you are loved and adored worldwide and globally billions of fans will be right behind you giving you all the support you need to succeed again. I have every faith that once the COVID situation is finally over you will be back on top in no time.x

  3. (just left this comment on your Instagram account was hoping you might be able to help) Hey Jamie, I tried this last night – the topping was absolutely delicious much to my surprise – the grapes work but for me the secret ingredient is the rosemary – it really lifts the flavours of the sausages and the grapes. Wonderful taste thankyou. The only problem I had was with the dough base – I used Gluten Free Self Raising Flour (naughty naughty!!) and it doesnt seem to work at all like shown in your recipe. To be honest my base was almost uneatable – I really had to force myself to eat it – because the topping was so delicious I just couldnt bare to throw it away. I was wondering whether you might be able to give me a tip how to adapt your recipe for use with the Gluten Free Self Raising Flour – there seems to be alot of difference. I've had similar problems using Gluten Free Flour as a substitue for normal Flour when making pizzas- the two just dont work in the same way.

  4. Easy to make and tastes delicious. Loved the toppings with the grapes. Did a veggie version with quorn meatballs and it was great. Will definitely make again!

  5. Had to try the grape angle when I saw this last night. Wasn’t too sceptical since the whole pineapple kerfuffle started over here in Canada. I used my go-to cold, slow rise yeast dough since I normally have one at the ready for my pizza obsessions but otherwise topped as shown. The rosemary is a delicious and needed foil to the grapes but I also really enjoyed a slightly heavy hand of fennel seed as a bridge between sweet and savoury hidden away inside my sausage. I might even suggest quick frying a very few seeds in oil as a topping if your local sausage source is light there. Only other suggestion is a few seconds of broiler time at the end to really get at the grapes themselves with some intense heat. Well done Jamie. Added to my repertoire, just down the list from my favourite roast chicken, artichoke, and sun-dried tomato version (with a few tidbits of feta thrown in amongst the mozz for good measure). Whacky pizza combinations unite us all. Cheers mate!

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