Using a medium fry pan, add the onions and 1 1/2 Tbsp of olive oil. Stir until onions are well coated. Cook over low heat for 15 minutes, stirring occasionally, or until onions are soft and caramelized. (Tip: If you hear the onions sizzling, then turn down the heat!) Set onions aside once caramelized.

Divide the dough into 8 equal-sized pieces. Roll each piece into a small circle or rectangle. (Note: cover the dough with plastic wrap or a kitchen towel to prevent it from drying out.)

Place grill pan on grill. Preheat grill on high heat for 10 minutes.

Reduce heat to medium high. Brush the grill pan with the canola/vegetable oil. Carefully place the pieces of dough into the hot grill pan. Close lid and let dough cook for 4-5 minutes.

Remove dough from grill. (Note: Since there are no toppings to weigh the dough down, it may puff up after this first grilling. Just gently press the air out of the dough.)

Sprinkle the goat cheese, caramelized onions and grapes evenly across the tops of the flatbreads. Drizzle flatbreads with remaining olive oil and place back onto grill pan. Close grill lid and cook for 4-5 more minutes.

Carefully transfer flatbreads to a large platter and top with a sprinkle of kosher salt and freshly ground black pepper; serve warm.