Easy as Pie

When you're feeling all burgered out, swap the patties for pizzas on the grill and infuse your next backyard gathering with la dolce vita. (Accordions optional but encouraged.)

- LINDSAY MAITLAND HUNT

take note By using tomato cans to elevate your pans, you'll leave more room on the table for salads and sides.

BLT Pizza

WORKING TIME 40 minutes TOTAL TIME 1 hour 45 minutes MAKES 4 twelve-inch pizzas

1½ pints grape tomatoes, halved lengthwise Kosher salt and freshly ground black pepper 4 large cloves garlic, ends trimmed, skins left on 2 tablespoons olive oil, plus more for drizzling and brushing 2/3 cup mayonnaise 2 tablespoons fresh lemon juice 2 small romaine hearts, thinly sliced 2 tablespoons red wine vinegar 2 cups Red Sauce, divided (recipe, pg. 93) 6 slices cooked bacon, cut into 1-inch pieces All-purpose flour, for dusting 1 recipe Basic Pizza Dough, at room temperature (recipe, pg. 93) Semolina flour, for dusting Flaky sea salt

BLT Pizza

1. Toss together tomatoes and 1 teaspoon kosher salt in a bowl. Let sit, tossing occasionally, at least 30 minutes and up to 1 hour. Discard any liquid in the bowl.

2. Meanwhile, preheat oven to 400°F. Place garlic on a square of aluminum foil. Drizzle with oil and season with salt. Wrap tightly. Roast until golden brown and very soft, 30 to 35 minutes.