1 Brooklyn Bred 7-inch Neapolitan Thin Pizza Crust

1 cup red seedless grapes

1 small shallot, minced, about 1 tablespoon

2 tablespoons olive oil, divided

2 tablespoons chopped walnuts

½ cup shredded Fontina cheese

2 tablespoons crumbled blue cheese

1 teaspoon fresh chopped rosemary

1 cup arugula

1. Preheat oven to 425°F. In medium bowl combine grapes, shallot and 1 tablespoon olive oil to mix well. Place in small baking pan. Roast grapes 10 minutes, or until almost blistered, stirring occasionally.

2. Place Brooklyn Bred crust on baking sheet. Brush crust with remaining tablespoon olive oil.

3. Top crust with roasted grapes, walnuts, Fontina cheese, blue cheese and rosemary.

4. Bake 8 minutes until cheese is melted and crust is browned.

5. To serve, top crust with arugula.