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Wrede's Grilled Pizza With Grapes And Soppressata

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Food & Wine
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main-dish nut free vegetarian labor day memorial day lunch

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Ingredients

2/3 cup lukewarm water

2 teaspoons active dry yeast

1 1/3 cups flour, plus more for dusting

1 tablespoon sugar

salt

Extra-virgin olive oil

4 ounces gorgonzola dolce, diced

4 ounces soppressata, cut into 1/4-inch dice (1 cup)

3/4 cup green grapes, halved

2 tablespoons snipped chives

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