BLT sandwiches are synonymous with summer. And the only thing better than a BLT sandwich is a grilled BLT pizza.
Once you’ve had grilled pizza, you'll never want pizza any other way. Grilling solves the age-old problem of a soggy pizza crust. This is because the toppings go on after the crust is grilled.
In summer, I love to create lighter pizzas that highlight my favorite produce, and tomatoes top the list. In my BLT pizza, I like to use an assortment of red and yellow cherry tomatoes for the “sauce.” You cut the garden-ripe tomatoes and mix them with olive oil, balsamic vinegar, garlic and basil for a classic “crudo,” or uncooked tomato sauce. This keeps intact the tomatoes’ brightness, bringing out the best of the season.
Because I quick-grill the lettuce before cutting it into ribbons, the lettuce has a lot more flavor than the stuff on an average BLT. I like to use both a stronger blue cheese or a ripe brie, as well as a mild grated mozzarella to complement the fresh tomatoes, smoky bacon and grilled lettuce.
There are tricks to help you perfect pizza on the grill. It is not essential that you make your dough; you can buy it from the grocer or from a pizzeria. But it is essential that you take the dough out of the refrigerator an hour before using it. This will warm the dough and allow it to relax, making it easier to work with.
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. You flip the dough, add the toppings to the grilled side, then continue cooking everything over indirect heat.