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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Rachael Ray. Ingredients:
1/3 cup parmesan cheese, grated |
1/4 cup extra virgin olive oil |
1 tablespoon extra virgin olive oil |
1 garlic clove |
1/2 lemon, juice of |
1 canned anchovy fillet |
1 lb refrigerated pizza dough |
3/4 head romaine lettuce, shredded (about 4 cups) |
1 large tomato, coarsely chopped |
Directions:
1. Preheat a grill to medium-high. Using a food processor, puree the parmesan, 1/4 cup olive oil, garlic, lemon juice and anchovy.
2. Cut the pizza dough into 4 pieces. On a baking sheet, rub the dough with the remaining 1 tablespoon olive oil and press each piece into a 4-by-8-inch rectangle. Place the dough on the grill, cover and cook until browned on one side, 3 to 4 minutes. Turn and grill until cooked through, about 3 minutes.
3. Brush one side of each pizza with the anchovy dressing. Top with the lettuce and tomato; drizzle with the remaining dressing.
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