Finally, the key to grilled pizza is using a combination of direct and indirect heat. You start by grilling the crust on one side over medium direct heat. Then you flip the dough, add the toppings to the grilled side, then continue cooking everything over indirect heat. This prevents the bottom from burning while the cheese melts.
GRILLED BLT PIZZA
When grilling pizza, it is important to have all of your toppings prepped and nearby before grilling the crust. Once the crust is on the grill, the pizza comes together very quickly. You’ll need a rimless baking sheet to help transfer the pizza during cooking. Don’t have one? Use a rimmed sheet turned upside down.
Start to finish: 30 minutes
1 heart of romaine lettuce
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature
1 cup summer tomato-basil sauce (see recipe below)
8 strips center-cut bacon, cooked and crumbled
3 ounces blue cheese or Brie, sliced or cubed
4 ounces grated mozzarella cheese
Ground black pepper
Heat a grill to high. Once the grill is hot, reduce it to medium. If desired, place a ceramic or cast-iron grill pan on the grates and let it heat before making pizza. You also can grill the pizza directly on the grates.
Cut the romaine heart in half lengthwise, keeping the core intact. Using 1 tablespoon of oil, brush both halves with oil on all sides, then sprinkle with salt. Grill over direct heat until the outer leaves are charred but the inside is still crisp, about 2 to 3 minutes per side. Transfer to a cutting board and let cool. Trim off and discard the tough end/core of each half, then slice crosswise into 1/2-inch-wide ribbons. Set aside.
Dust a work surface lightly with grits or polenta, then roll out the dough over it. Aim for the dough to be about 1/4 inch thick. Brush the dough liberally on both sides with olive oil, using about 2 tablespoons.