Preheat oven to 500 degrees. Line a thin baking sheet with parchment paper and sprinkle with cornmeal.

In a small saucepan, heat the olive oil and rosemary over medium. As soon as the olive oil starts to bubble around the edges, remove from heat and let the rosemary steep in the oil for at least five minutes. Remove rosemary, separate the leaves from the stem, and chop the leaves small. Discard the stem and set leaves aside.

Heat a pot of boiling salted water over high and add potato slices. Boil until easily pierced with a fork, drain the water, and set aside.

Using a floured surface, roll out the pizza dough into a 10" circle and transfer to prepared baking sheet. Brush half of the olive oil on top of the pizza crust and sprinkle the provolone or mozzarella evenly on the pizza. Place potato slices in a single layer over the cheese and brush the remaining olive oil over the potatoes. Next, evenly sprinkle grapes, feta, and rosemary leaves over the whole pizza.

Bake for 12 to 15 minutes or until the potatoes and crust have browned. Remove from oven and let cool slightly before drizzling with honey and seasoning with red pepper flakes. Eat warm.