grilled pizza salads

Serves 4 (4 personal pizzas)

1 pizza dough (from pizza parlor or grocery store)
3 thick slices pancetta (italian uncured bacon), cubed
1/2 cup crumbled blue cheese
4 handfuls (about 8 oz) arugula
4 scallions, thinly sliced
cherry or grape tomatoes, halved (as many as you like)
cucumber, peeled and cut to your liking
perfect vinaigrette

Prepare a grill to 350 degrees (charcoal) or medium-high (gas). Cook pancetta in a skillet over medium heat until crisp. Remove from heat and drain on paper towels. Toss arugula, tomatoes, cucumbers, and scallions together with vinaigrette.

Cut pizza dough into 4 (entrée) or 10 equal-sized pieces and roll out on a floured surface until ¼ inch thick. Poke holes with a fork in dough, leaving a ½ inch edge with no holes (to make the crust).Brush both sides of dough with olive oil and place on grill. Grill one side for 5-10 minutes or until grill marks form and dough puffs up, then turn over and top with pancetta and blue cheese. Continue to grill until blue cheese is slightly melted, about 3-4 minutes. Remove from heat and allow to cool slightly. Just before serving, slice each pizza into fourths and top with 1/4 of salad mixture.