Summer is here-now is the time to get grilling. And I have the perfect answer to what to grill: Grilled Caesar-pizza!

This mashup has everything for everyone. Light and crisp lettuce. Creamy, tangy dressing, cheesy deliciousness, and grilled bread! Grilled lettuce is a perfect way to shake up everyone’s summer favorite Caesar salad. Grilled lettuce is smoky with a cool and crispy interior and a slightly caramelized exterior. Instead of croutons, pile the lettuce, lightly dressed with homemade Caesar dressing, on crispy grilled pizza crust with shaved parmesan, Serve with this simple sweet and syrupy balsamic.

5 heads romaine hearts, cut in half lengthwise
2 heads radicchio, cut in half, top to stem end (Optional: I just love how caramelized grilled-radicchio tastes!)
Extra virgin olive oil
Sea salt and freshly cracked black pepper

1. Preheat grill or grill pan to medium.
2. Brush lettuce with olive oil on all sides. Season with salt and pepper. Place cut side of lettuce halves on grill. Cook until lightly charred (about 3-5 minutes). Turn lettuce and grill on the other side for just 1 minute.
3. Transfer lettuce to a cutting board and coarsely chop lettuce. Toss lightly with dressing and set aside.

Balsamic Glaze

2 cups balsamic vinegar
¼ cup chopped dates

1. Simmer vinegar and dates until mixture has reduced to ½ cup. I leave the dates in the syrup as they add a lovely flavor.

Homemade Caesar Dressing

1 egg yolk
2 teaspoons Dijon style mustard
3 anchovy filets (do not eliminate this! The flavor is a must), finely chopped
2 cloves garlic, grated
1 tablespoon fresh lemon juice
½ teaspoon sea salt
Pinch of freshly cracked black pepper
½ cup avocado oil or your favorite neutral oil
2 teaspoons water
Freshly grated Parmesan cheese & additional cheese for garnish

1. In a small bowl, whisk egg yolk, mustard, anchovy, garlic and lemon juice. Add salt and pepper. Drizzle oil, drop by drop, while whisking, until the mixture begins to hold together. I like to nestle my bowl in a dish towel to hold it still while I whisk. Once the mixture begins to thicken, you can boldly add oil in a steady stream. Whisk in water to loosen up the texture if it too creamy to drizzle.
2. Add cheese if using and adjust seasoning with additional salt and pepper.
3. Dollop dressing over grilled lettuces and top with shaved parmesan cheese if using.

Pizza

Grilling pizza is easy and fun. If you can make dough and you can grill food, you can grill pizza. This sturdy dough is easy to handle and perfect for rolling it out and transferring it to a hot grill without tearing or splitting.

1 2/3 cups water
2 teaspoons yeast
4 ½-5 cups of flour
¼ cup extra virgin olive oil
2 teaspoons sea salt

1. Mix water, yeast, and 1 cup of flour in a bowl and allow the mixture to create a sponge (about 30 minutes).
2. Add olive oil, salt, and flour, ½ cup at a time until a shaggy dough is formed. Either by hand or using a dough hook, knead dough until smooth and not sticky; you may not need all the flour depending upon humidity.
3. Over dough and allow to rest for 1 hour, or cover and refrigerate overnight.
4. Divide dough into 8 sections. Preheat grill to HIGH. Brush grates with olive oil.
5. Stretch a ball of dough with your hands to form a round. Use the back of your hands to stretch the dough (this is a great project for kids) into an 8-inch round pizza crust (it doesn’t have to be perfectly round).
6. Place dough on grill and allow it to cook for about 3 minutes until charred and no longer sticky. Flip pizza over and cook the other side for about 3 minutes.
7. Transfer crust to a work-surface and top with grilled lettuce, Caesar dressing, and cheese. Return pizza to grill and continue cooking until cheese has melted, about 3-5 minutes.
8. Cut pizza into wedges and drizzle with balsamic. Serve with additional cheese.

Dessert Pizza

Leftover crust? As if! Smear crust with chocolate spread or favorite jam. Top with chocolate, marshmallows, sliced fruit, and sprinkles and return to grill for a few minutes until melty and delicious.

Laura Frankel is a noted kosher chef, a cookbook author, and Culinary Director for a media company. Currently, she serves as Director of Catering at Circle of Life catering at North Suburban Synagogue Beth El.