This recipe is from Smitten Kitchen, with a few minor adjustments and additions, plus a smattering of Parmigiano-Reggiano on top. Don’t be intimidated by the “prep time” – it is mostly inactive waiting around for dough to rise.
I was hoping to make this with Finger Lakes concord grapes, but I missed the window by a day or two to pick them up at the market, so settled on organic red grapes. Grapes are heavily sprayed, so I would highly recommend choosing organic from the grocery store. Especially if you are making a baby.