If you ever find yourself with extra leftover meat that you used for tacos or burritos, pizza is a great way to re-serve them.
This recipe is a twist on the classic grape focaccia from the Italian region of Abruzzo.
I remember the first grape focaccia I had, it was in culinary school and I tried to hide my bitch face as a student from the pastry section (there's a great divide between the pastry and culinary students) offered me her freshly baked, steaming grape focaccia. "It has grapes in it," she said. "Grapes," I murmured as I shoved a piece into my mouth.