Preheat oven to 400º F. Stretch dough on a parchment-lined sheet pan, to mostly fill the sheet pan with the dough. Let the dough come up to room temperature. 

Saute the mushrooms over medium-high heat with about 2 tablespoons of water. Let the water boil off then drizzle the mushrooms with olive oil and saute until the mushrooms begin to brown. Season with a little kosher salt and black pepper. Remove from heat and let cool. 

Evenly cover the dough with chunks of goat cheese.

Then, evenly top with the sauteed mushrooms. Then sprinkle the red grape halves evenly over the top. Sprinkle on the pecans. Drizzle the flatbread with olive oil and bake for 15 minutes until the dough is puffed and golden. 

When the flatbread comes out of the oven, drizzle the hot honey over the top and sprinkle on the fresh herbs. Slice it how you like it and serve.