Categories: Grilling

Ingredients

• 1 heart of romaine lettuce
• 3 tbsp. olive oil, divided
• Kosher salt to taste
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temp
• Drizzle of Drizzle-icious Infused Oil (see recipe)
• 1 cup Tomato-Basil Base (see recipe)
• 8 strips center-cut bacon, cooked until crisp, then crumbled
• 6 oz. blue cheese, crumbled
• Black pepper, to taste

Directions

1. Pre heat the grill per the master instructions.

2. Cut the romaine heat in half lengthwise, keeping the core intact. Brush with 1 tbsp. of the olive oil and season with salt. Place on the cooking grate directly over the heat. Grill until the outer leaves are charred but the inside is still crisp, 2-3 minutes per side. Let cool, then cut and discard the core and slice crosswise into 1/2-inch wide ribbons. Reserve for topping.

3. Roll out, and shape the dough, and grill the first side of the crust per the master instructions. Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

4. Drizzle the entire surface with the infused oil, then top with the tomato sauce. Sprinkle with the bacon and cheese.

5. Finish grilling the pizza per the master instructions.

6. Remove from the grill, top with the romaine, and season with salt and pepper. Slice and serve immediately.

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