Sometimes you want to make something worthy of a grilled steak, at least with prices what they are nowadays.  This is what I do; I make a special focaccia in the late summer-early fall when the new grape crop is coming in.

My favorite grape to use is Thomcord; a cross between Concord and Thompson seedless (used for raisins).  You get the big flavor of a concord in a smaller seedless grape.  They roast beautifully with a mellow sweet flavor.  The fresh basil and rosemary with Asiago cheese compliment them well and taste fabulous with the grilled steak and fresh green salad.

I make my own whole wheat bread dough, but you can use store bought when your short on time.

You’ll need:

Prepared whole wheat pizza or bread dough

olive oil, as needed

1/2 tsp kosher salt

2 cups of Thomcord (or your favorite seedless) grapes, whole or halved

2-3 Tbs of fresh basil, cut in ribbons

2 Tbs fresh rosemary, chopped fine

1/4 cup shredded Asiago cheese (or similar italian cheese)

pear infused white balsamic vinegar (optional)

Preheat oven to 450F.

On a greased rimmed pan, spread your pizza dough to a 12 x 8 inch rectangle or 10 inch round shape.  Let sit at room temp for about 30 minutes to rise slightly.  Half your grapes (optional).  Drizzle a small amount of olive oil over crust and spread thinly with a pastry brush.  Sprinkle with kosher salt and fresh basil ribbons.  Scatter grapes over crust spreading them evenly.  Add rosemary over the grapes and then the Asiago (use more if you like).  Bake for 25-30 minutes until grapes are collapsing and crust is lightly browned.

Remove from oven and scatter more cheese, if wanted, along with a nice sprinkling of the pear-infused balsamic.  Cut into squares with pizza cutter or sharp knife.  Excellent with grilled steak.  Enjoy!