3/4 cup grape tomatoes, halved

1/4 red onion, thinly sliced

2 cloves garlic, finely chopped

2 tablespoons U-Bake extra virgin olive oil

Salt and pepper

1 14” U-Bake Pizza Crust

1 cup crumbled blue cheese

1/2 cup shredded mozzarella cheese

1 romaine heart, thinly sliced

5 U-Bake basil leaves, torn

In a large bowl, toss together the tomatoes, onion, garlic and 1 tablespoon extra virgin olive oil; season with salt and pepper.

Drizzle the remaining 1 tablespoon extra virgin olive oil on a baking sheet; turn the pizza crust in the oil.

Place the pizza on the grill, cover and cook until it bubbles on top and grill marks appear underneath, about 3 minutes. Flip the crust and top with the blue cheese and mozzarella.  Cover and grill until the cheese is melted and the crust is golden, about 5 minutes.

Add the romaine and the basil to the tomato mixture and toss to dress.  Top the pizza with the salad.