Place the dough on the grill grates or grill pan and immediately close the lid. Cook for 3 to 4 minutes, or until the bottom of the crust is marked and golden brown. Use tongs to transfer the dough to a rimless baking sheet, flipping it grilled side up as you do so. Turn off one side of the grill or bank the charcoals to one side to prepare for cooking with indirect heat.
Drizzle olive oil over the grilled side of the dough. Spoon the sauce over the surface of the pizza, then sprinkle with bacon and both cheeses. Using tongs to guide it, slide the pizza off the baking sheet and onto the cooler side of the grill. Cover and cook for 7 to 10 minutes, or until the cheese is melted and the tomatoes are warmed through.
Use tongs to return the pizza to the baking sheet. Top the pizza with the romaine, then season with salt and pepper. Slice and serve immediately.
Nutrition information per serving: 450 calories; 290 calories from fat (64 percent of total calories); 33 g fat (12 g saturated, 0 g trans fats); 50 mg cholesterol; 20 g carbohydrate; 2 g fiber; 3 g sugar; 21 g protein; 1,120 mg sodium.
SUMMER TOMATO-BASIL SAUCE
Start to finish: 10 minutes active
Makes 13/4 cups
1 pint cherry tomatoes, quartered (or 1 pound vine-ripened or heirloom tomatoes, diced)
1 to 2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
2 cloves garlic, minced
3 large fresh basil leaves
In a medium nonreactive metal or glass bowl, mix together all ingredients except the basil. If serving within 1 to 2 hours, let stand at room temperature so the tomatoes release their juices. Otherwise, cover and refrigerate for up to 24 hours. When ready to use, mix, then drain through a mesh strainer to remove excess liquid. Just before using, chop and mix in the basil.