Place the cinnamon, vanilla bean, cardamom pods, peppercorns and pepper flakes in the bottom of a clean 1 pint canning jar. Place the grapes into the jar on top of the spices.

In a small saucepan combine the vinegar, water sugar and salt. Bring the mixture to a full boil and stir until the sugar is melted.

Pour the hot brine over the grapes. Cover the jar with the lid and let cool to room temperature.

Refrigerate for at least a day before using. The grapes will keep several weeks in the refrigerator.

Make the dough according to the recipe and refrigerate overnight. Don't make the toppings listed in the original recipe.

Remove the dough from the refrigerator. Lightly oil a 1/2 sheet pan with half of the olive oil. Place the dough onto the oiled pan (trying not to deflate too much) and flip it over to coat the dough with a film of oil. Use your fingers to spread the dough to a 1/2" thick square or rectangle. Cover the dough with plastic wrap. Allow the dough to rise for about 1 - 1 1/2 hours until well risen and puffy.

Preheat the oven to 400°F. Use your fingers to dimple the top of the dough all over. Brush the dough with the remaining olive oil, sprinkle with speck and thyme. Distribute the picked grapes over the surface and press them down into the dough.

Bake about 15-20 minutes until puffed and golden brown. Serve warm or room temperature.