Ingredients:

For dough

4 Cups Kamut Flour (or Spelt)

1 TB SAF yeast

1 TB olive oil

1 TB honey

1 1/2 tsp sea salt

1 1/2 C. warm water (110 degrees)

For topping

1/3 Deep red wine (you will taste it so make sure it's a wine you would drink) You can also use Vin Santo

1 TB xylitol (instead of sugar or you can use sugar)

1 1/2 cups red seedless grapes, halved lengthwise

4 oz Italian Fontina, grated on large holes of box grater

3 oz Gorgonzola dolce, crumbled

1/2 tsp coarsely ground black pepper

*Special equipment: a pizza stone; parchment paper

Procedure:

Make dough:

Pre-heat pizza stone in 500 degree oven for about 30 minutes. In a mixer or mixing bowl, add water and then remaining ingredients, adding enough flour to clean sides of the bowl. Kneed dough 3-5 minutes or until gluten is developed. Remove from bowl. Use about one and a half pounds of dough per crust. Make the pizza dough more stiff than normal bread dough so that it will be easy to roll out without stickiness. Roll out the pizza crust on cornmeal or semolina dusted pizza paddle, or pizza pan. Brush crust with oil and prick with a fork. Pre-bake 5-8 minutes. Remove with paddles and proceed with toppings. 

Shape dough and make toppings:

At least 45 minutes before baking pizza, put pizza stone on oven rack in lower third of oven and preheat to 500 degrees F.

Do not punch down dough. Gently dredge dough in a bowl of flour to coat, then transfer to a parchment-lined pizza peel or baking sheet (without sides). Lightly flour parchment (around dough). Pat out dough evenly with your fingers and stretch into a 13-inch round. (Try not to handle dough more than is necessary. If it gets sticky, dust it lightly with flour).

Bring wine (or vin santo) and xylitol (or sugar) to a boil in a small heavy saucepan over moderate heat, stirring until xylitol is dissolved, then boil, uncovered, until reduced to about 1 TB, about 5 minutes. Add grapes to saucepan and stir gently to coat with syrup, then transfer to a bowl. Add cheeses and pepper to bowl, then stir to combine. 

Assemble pizza:

Arrange topping on dough leaving a 1-inch border. 

Slide pizza on parchment onto pizza stone. Bake pizza until dough is crisp and browned and cheese is golden and bubbling in spots. 14-16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes and remove parchment before slicing. 

Note: Dough can rise slowly, covered and chilled, 1 day ahead. Bring to room temp before shaping. 

Serves 6 as a first course, 4 as a main course.