Blue Cheese, Lettuce and Tomato Pizza

Blue Cheese, Lettuce and Tomato Pizza
  • Prep Time
  • 4Servings


  • 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


In a large bowl, toss together the tomatoes, onion, garlic and 1 tbsp. EVOO; season with salt and pepper.

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.

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.

Add the romaine and basil to the tomato mixture and toss to dress. Top the pizzas with the salad.