This sweet and savory flatbread mixes juicy grapes with salty prosciutto to develop its signature flavors. Best of all, you can whip up these one-skillet flatbreads in just 30 minutes (faster than pizza!).
Divide pizza dough into four portions. Cover and let rest 10 minutes.
Meanwhile, in an extra-large nonstick skillet heat 1 tsp. of the oil over medium-high heat. Add onion; cook 2 minutes, stirring occasionally. Add grapes and rosemary; cook 1 minute more or just until grapes are heated through. Remove from skillet; cover and keep warm. Wipe out skillet.
On a lightly floured surface, roll each dough portion into a 6-inch circle or oval (dough will be thin). Brush both sides with remaining 4 tsp. oil.
In skillet cook two of the dough rounds over medium-high heat 4 minutes, turning once. (If dough bubbles, pierce bubbles with a toothpick or a sharp knife.) Sprinkle with half of the cheese; cook just until cheese is melted. Remove from skillet. Repeat with remaining dough rounds and cheese.
Top flatbreads with prosciutto and grape mixture. Sprinkle with sage and pepper.