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Blue Cheese, Lettuce and Tomato Pizza

June 2011
Blue Cheese, Lettuce and Tomato Pizza

by 31 people

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Makes: 4 servings

Prep: 20 mins

Grill: 10 mins

  • 3/4 cup grape tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tablespoons EVOO
  • Salt and pepper
  • 1 pound store-bought pizza dough, shaped into 2 disks
  • 1 cup (about 4 oz.) crumbled blue cheese
  • 1/2 cup (about 2 oz.) shredded mozzarella cheese
  • 1 romaine heart, thinly sliced
  • 5 large basil leaves, torn
  1. In a large bowl, toss together the tomatoes, onion, garlic and 1 tbsp. EVOO; season with salt and pepper.
  2. Drizzle the remaining 1 tbsp. EVOO on a baking sheet; turn the dough disks in the oil. Press each disk into a 10-inch round.
  3. Place the dough on the grill, cover and cook until it bubbles on top and grill marks appear underneath, about 3 minutes. Flip the crusts and top with the blue cheese and mozzarella. Cover and grill until the cheese is melted and the crusts are golden, about 5 minutes.
  4. Add the romaine and basil to the tomato mixture and toss to dress. Top the pizzas with the salad.
  • An Extra Buck Will Buy You...bacon. Grill, crumble and toss it with the lettuce and tomato to turn your pizza into a BBLT.