Blue Cheese, Lettuce, and Tomato Pizza

By boscobojo

Ingredients

• 3/4 cup grape tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 cloves garlic, finely chopped
• 2 Tbl. olive oil
• salt and pepper
• 1 lb. 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 leaved, torn

Preparation

Step 1

In a large bowl, toss together the tomatoes, onion, garlic and 1 Tbl. olive oil; season with salt and pepper.

Drizzle the remaining 1 Tble. olive oil 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.