You may or may not notice that my grape pizza looks a little...rustic. This is because I didn't flour my cutting board and rolling pin as well as I thought I had. Also, I assembled the pizza on the cutting board and then tried to move it to the baking sheet, which was very difficult to do and somehow made it square. These were mistakes that I usually don't make, but I had just spent an hour in traffic, so I think I should get a pass. For proof that I'm not completely inept and that I do, in fact, learn from my mistakes, take a look at the thoroughly respectable (and round!) barbecue chicken pizza I made for David. Yes, I made personal pizzas so that David would not be forced to eat cooked grapes...cooked, roasted, crackly, juicy, gorgeous grapes.
So...the inevitable changes to the recipe: I confess to using pre-made, store-bought dough. I know that making pizza dough is supposedly easy and what not, and I will eventually conquer my fear of yeast and make pizza dough from scratch, but not on a weeknight, you know? Also, the recipe said to grind the rosemary and olive oil with a mortar and pestle, but really, who has a mortar and pestle? Not me, that's for sure. Instead, I finely chopped the rosemary, put it in a bowl, drizzled it with a couple tablespoons of olive oil, and kind of mashed it together with the back of the tines of a fork...it worked just fine.