Preheat the oven to 525°F or as hot as it will go. Place a pizza stone in the oven if you have one and let it heat up for 15 minutes or more.

Make the pizzas, one at a time, directly on a peel that has been generously sprinkled with flour or cornmeal. Alternatively the pizzas may be prepared on a baking sheet or pizza screens (spray the screens with cooking oil or lightly oil them before laying the pizza crust on top).

Paint the uncooked crust with a light coating of olive oil. Sprinkle each pizza crust with 1/4 of the Gorgonzola and 1/4 of the sopressata sausage. Place the tip of the peel at the back of the pizza stone and using a series of small jerking motions, slide the pizza onto the stone.

Bake the pizzas until the crust is golden and the cheese is melted, as little as 4 to 6 minutes or as long as 15 to 20 minutes depending on how hot your oven is. Remove from the oven and quickly arrange 1/4 of the grapes over each pizza. Sprinkle with cracked black pepper to taste and scatter some of the chives on top. Serve.