Pizza Dough: In a bowl, stir together water and yeast. Let stand for 5 minutes or until starting to become frothy. Stir in butter and salt. Add flour and stir until ragged dough forms. Scrape onto floured work surface and start kneading dough until soft, smooth dough forms. Cover lightly with a clean tea towel and let stand for about 30 minutes.
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper; set aside.
Meanwhile, slice top fronds off fennel and cut bulb in half. Trim bottom and cut out core. Slice each half thinly; place in a large bowl. Add 3 tbsp (45 mL) of the butter, garlic, salt and pepper and toss well. Spread onto prepared pan and roast for 15 minutes. Add grapes to baking sheet and roast for about 10 minutes or until fennel is golden and grapes begin to split.
Divide pizza dough in half and shape each into a 12 x 4, ½-inch (30 x11 cm) long oval. Place on a baking sheet. Brush with remaining melted butter. Sprinkle each with rosemary and then sprinkle 1 cup (250 mL) of the cheese over top of both. Top with fennel and grape mixture. Sprinkle with remaining cheese over top and return to oven for about 12 minutes or until dough is golden and bottom is crisp. Remove from oven and sprinkle pizzas with basil. Cut each pizza into wedges horizontally to serve.
Top 5 Nutrients: Folate ≥33%DV, Niacin ≥33%DV, Thiamin ≥23%DV, Riboflavin ≥22%DV, Calcium 22%DV.