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1 pound refrigerated or thawed pizza dough
2 Tablespoons extra-virgin olive oil, divided
1/2 teaspoon Kosher salt (I only used a 1/4 teaspoon)
1/2 teaspoon dried basil, crushed
2 cups seedless red grapes, halved
1 Tablespoon snipped fresh rosemary
1 Tablespoon grated Romano cheese
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1st Keep
 Kaltano
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