This recipe came from EveryDay with Rachael Ray. I had everything in my house except the blue cheese, so I decided to splurge (blue cheese isn’t cheap) and buy some. You either like blue cheese or you don’t, it’s just one of those cheeses. If you’re not a fan, I think leaving it off would be fine. The recipe also suggests adding bacon, which I’m sure would add a nice flavor and make the pizza taste even more like a BLT.
3/4 cup grape tomatoes, halved
1/4 cup red onion, thinly sliced
2 cloves garlic, finely chopped
2 T EVOO
salt and pepper
1 lb store-bought pizza dough, shaped into 2 disks (I used sm pitas for individual sized pizzas)
1 cup (4 oz) crumbled blue cheese
1/2 cup (2 oz) shredded mozzarella cheese
1 romane heart, thinly sliced
5 large basil leaves, torn
In a large bowl toss together the tomatoes, onion, garlic and 1 T EVOO; season with salt and papper.
Drizzle the remaining 1 T EVOO on a baking sheet; turn the dough disks in the oil. Press each disk onto a 10-inch round.
Place the dough on the grill, cover and cook until it bubbles on top and grill marks appear undearneath, 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.
Recipe from EveryDay with Rachael Ray August 2011