Heat oven to 500 F. Grease a heavy-duty 18 x 13-inch sheet pan. Let the pizza dough sit out at room temperature.

In a large saucepan, combine the grapes, brown sugar, salt, and 1/2 cup water over medium-high heat. Bring mixture to a boil and cook until grapes are broken down, stirring frequently and smashing with a potato masher, until mixture is slightly thickened, about 15-20 minutes. In small bowl, stir together 1 tablespoon water and the cornstarch, then stir in to the grape mixture and simmer until mixture thickens, about 1 minute longer.

On a floured surface, spread the pizza dough into an 11 x 15-inch rectangle with thick edges (like a pizza) then place on the baking sheet. Brush with the olive oil and bake 5 minutes or until lightly browned (if the pie crust bubbles up in the middle, just push it down with a spatula…it doesn’t have to be perfectly flat.) Spoon the grape mixture over the rectangle and scatter the cheese on top; bake 5 to 6 minutes longer or until mixture is bubbling and dough is nicely browned. Sprinkle the parsley, lemon zest, and pepper over the surface. Cut into 16 pieces and serve warm or at room temperature.