From Taste of Home
1 pound refrigerated or thawed pizza dough
2 Tablespoons extra-virgin olive oil, divided
1/2 teaspoon Kosher salt (I only used a 1/4 teaspoon)
1/2 teaspoon dried basil, crushed
2 cups seedless red grapes, halved
1 Tablespoon snipped fresh rosemary
1 Tablespoon grated Romano cheese
Let pizza dough stand at room temperature 15 minutes. On a lightly floured surface, roll dough to 12 x 8 inch rectangle. If dough begins to pull back while rolling, let rest 5 minutes. Really try to get it to the size indicated, otherwise your dough will be too thick. It does take a little time and I had good luck using a rolling pin and my hands to stretch the dough. You also do not want a real thick crust.
Transfer dough to a lightly greased baking sheet. Using a fork, prick dough. Cover; let rise in a warm place for 30 minutes.
Preheat oven to 450°F. Brush dough with 1 Tablespoon of oil; sprinkle with salt and basil. Arrange grapes on dough; sprinkle with rosemary and cheese. Bake 20 minutes or until puffed and lightly brown. Drizzle with remaining 1 Tablespoon oil. To serve, cut into strips with a pizza cutter. Serve warm or at room temperature.
- Recipe courtesy of Cathy Pollak