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1 tablespoon olive oil
1 pound frozen bread dough, thawed
1 1/2 cups seedless grapes, rinsed
2 tablespoons grated Parmesan cheese
1 teaspoon fresh rosemary leaves or dried rosemary
1 teaspoon granulated sugar
2 tablespoons thin-sliced prosciutto, slivered (optional)
Rub a 12-inch pizza pan with one-half the olive oil.
On a lightly floured board, knead dough into a ball; roll into a 10- to 12-inch round. Put dough in pan, and press or stretch to edges. If dough springs back, let rest a few minutes, then press again.
Rub dough with remaining oil. Let stand in a warm place, uncovered, until slightly puffy, 10 to 15 minutes.
Scatter grapes, cheese, rosemary and sugar evenly over dough.
Bake on the bottom rack of a 450 degrees F oven for 10 minutes (8 minutes in a convection oven).
Sprinkle prosciutto evenly over pizza.
Continue baking until crust is well browned on top and bottom, 12 to 15 minutes longer (7 to 10 minutes in a convection oven).
Cut into wedges and serve warm or cool.