1 ball of Pizza Dough
2 sprigs of Rosemary (leaves removed)
1 cup of Red Grapes (cut in half)
3 oz. of Prosciutto (or any other salumi)
Freshly ground black pepper
Preheat your oven to 500 and take your dough out of the fridge; let it rest until it reaches room temperature. Meanwhile, toss the grapes and rosemary in a bowl with a glug of olive oil, and pinches of salt and pepper
Line a baking sheet with parchment paper and a few hearty glugs of olive oil. Stretch the dough into an oval shape and wait two minutes—taking this beat will help warm the gluten up (cold dough can be resistant to shaping). After two minutes, stretch the dough again until you have an oval about 10-12″ long and 1/3″ thick. Create about 20 divots in the dough using the tips of your fingers. These little pockets will hold olive oil and grapes so they’re very important!
Scatter the dough with grapes and rosemary leaves, taking care to nudge grapes into the nearest divot so they stay put. Pour a few big glugs of olive oil over the whole thing – about a 1/4 cup’s worth. Season with a few big pinches of flakey salt and black pepper.
Bake for about 12 minutes, until the dough is golden brown and the crusts are crispy. Remove from oven and top with a few slices of prosciutto or any other salty salumi!