• Preheat oven to 425°F. On lightly floured surface, roll out dough into long, narrow oval, about 1/2-inch thick. Transfer to parchment paper–lined baking sheet. Cover with tea towel; let rest for 10 minutes.
• Drizzle 2 tbsp olive oil over dough; brush over top and sides of dough. Sprinkle with salt. Press grapes into dough; sprinkle with rosemary.
• Bake for 20 to 25 minutes or until golden brown all over and most grapes have split open. Top with cheese. Return to oven for about 5 minutes or until cheese begins to melt. Drizzle with honey and remaining olive oil; sprinkle pistachios over top.

Tip: Seedless red grapes can also be used when Concord grapes are not available.