Ingredients

• 1  lb. refrigerated or thawed frozen pizza dough
• 2  Tbsp. extra virgin olive oil
• 1/2  tsp. coarse salt (kosher or sea salt)
• 1/2  tsp. dried basil, crushed
• 2  cups seedless red grapes, whole and/or halved
• 1  Tbsp. snipped fresh rosemary
• 1  Tbsp. grated Romano cheese

Directions

1. Let pizza dough stand at room temperature 15 minutes. On lightly floured surface, roll dough to 12x8-inch rectangle. If dough begins to pull back while rolling, let rest 5 minutes. Transfer dough to lightly oiled baking sheet. Prick with fork. Cover; let rise in warm place 30 minutes.

2. Preheat oven to 450 degrees F. Brush dough with 1 tablespoon of the olive oil; sprinkle with salt and basil. Arrange grapes over dough; sprinkle with rosemary and cheese. Bake 20 to 22 minutes or until puffed and lightly browned. Drizzle with remaining oil. Cut in strips with a pizza cutter or large knife. Serves 12.