This grilled pizza is an amazing combination of sweet and savory and makes a perfect appetizer.
1. To make the glaze, combine the balsamic vinegar and brown sugar, cooking until sugar is dissolved. Bring to boil, then simmer for approx. 8 mins until reduced and thick.
2. While the glaze is reducing, turn the grill on and heat a pizza stone on the grill to med-high heat. Unroll the refrigerated Bistro Pizza Dough on the enclosed parchment paper and flip onto the hot stone. Peel away the parchment paper from the top of the dough and close the grill lid. Cook until the bottom of the dough is brown and the top is bubbly, around 2-3 minutes.
3. Next, flip the dough and brush the top with olive oil. Top with grapes, red onion, rosemary and Gruyere. Close the grill and cook for 3-4 more minutes. Remove from heat and sprinkle with Pecorino and drizzle with the balsamic glaze.