When planning a party menu, Chef Geoffrey Zakarian, who is a judge on The Next Iron Chef (after his 2011 win), has only one rule: You have to be able to eat with just two fingers.
"It's about letting people talk instead of fumbling with forks and plates," says the kitchen pro, who is also the chef at the Lambs Club in N.Y.C. While he guarantees his laid-back dishes are a breeze to make, he never skimps on taste. "All [my] recipes are deceptively simple," he promises, "but they're refined too."
9 oz. fresh pizza dough, store-bought2 cups red seedless grapes, halved½ cup roughly chopped Kalamata olives2 tbsp chopped rosemary, stems removed1 tbsp sliced garlic Sea saltFreshly cracked black pepper Extra-virgin olive oilPHOTOS: Our Favorite Fall Recipes From Our Archives
1. Heat oven to 500°F.
2. Dust countertop with flour and roll out pizza dough.
3. Place dough on a nonstick 9 x 13 oiled sheet tray or a pizza stone; let rest for 15 minutes.
4. Scatter grapes, olives, rosemary, and garlic on dough. Generously sprinkle with salt and pepper; drizzle with olive oil.
5. Bake until grapes are soft and dough is golden, approximately 12–15 minutes.
6. Cut into small rectangular pieces and serve.