1 lb. store bought pizza dough, shaped into 2 disks
1 cup (4 oz) crumbled blue cheese
1/3 cup shredded mozzarella chesse
1 romaine heart, thinly sliced
5 large basil leaves, torn
Instructions
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 pizza with the salad.
Originally Submitted
11/3/2011
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