1 10-inch pizza

Sonoma County is renowned for its wine grapes and during the fall harvest season certain varietal table grapes are available only at that time of year. Roasting intensifies their flavor and makes a perfect match with goat cheese, sausage and fresh herbs in a delicious autumn pizza. If using a raw pizza round, bake it to the product specifications before proceeding with the recipe. Chef Buchanan uses a pre-formed and partially pre-baked cornmeal crust. Sage, thyme, lemon thyme, parsley, tarragon, basil and even cilantro all work well to finish this unique regional specialty.

Recipe by Laura Chenel and Marin French Cheese chef Jacquelyn Buchanan, 2015

Featured Cheese
Original Log


  • 4 ounces Laura Chenel Original Log (or Spreadable Goat Cheese or Fresh Goat Cheese pillows)
  • 2 cups seedless red grapes
  • 4 teaspoons extra-virgin olive oil, divided
  • 1-10 inch prebaked or partially prebaked pizza round (see note)
  • 4 ounces precooked and crumbled sweet Italian sausage (or sausage of your choice)
  • 2 tablespoons of your choice of chopped herbs (see note)


  1. For the roasted grapes: Preheat oven to 350°F. Place grapes on a rimmed baking sheet. Toss with 3 teaspoons extra-virgin olive oil and salt and pepper to taste. Roast until grapes begin to wrinkle, about 15 minutes. Remove grapes and any juices to a bowl.
  2. For the pizza: Increase oven temperature to 425°F. Place the crust onto a baking sheet and brush lightly with remaining olive oil. Top the crust with the roasted grapes and juice. Top with the crumbled sausage.
  3. Crumble Original Log evenly over the pizza and sprinkle the herbs on top. Bake until the crust is browned and the pizza is warmed through, about 12 minutes.
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