This is a great way to have ‘homemade’ focaccia bread. It is easy, tasty and everyone will love it. You may have to make two at a time.
- 1 lb. store bought pizza dough
- 2 tbsp. cornmeal
- 8 slices of bacon, cooked crisp
- 1 portobello mushroom, gills removed and cut in 1″ strips
- 1 tsp. olive oil
- pepper and salt to taste
- 1 bag of shredded 4 cheese
- 4 cups chopped romaine lettuce
- Caesar salad dressing
Place the dough in a greased large bowl, cover with plastic wrap and let sit to room temperature (about 1 hour).
Preheat the barbecue to medium high for 10 minutes or until temperature reaches 400 degrees. Clean and lightly oil the grill.
Invert a baking sheet and sprinkle the cornmeal generously over it. Place the dough on the sheet. Using your fingers, push the dough out gently but firmly over the entire baking sheet.
Drizzle the mushroom slices with the olive oil and season with salt and pepper. Grill for 2 minutes on each side. Set aside.
Carefully slide the dough off the baking sheet onto the center of the barbecue grill.Close the lid and cook for 4 minutes or until the bottom is a golden brown. Using tongs, carefully turn the dough.
Arrange the mushrooms, bacon and cheese over the top and close the lid again for another 4 minutes or until the bottom is a golden brown. Do not burn. Remove to a cutting board.
In a bowl, toss the dressing over the lettuce. Cut the focaccia into 4 pieces, mound the caesar salad on top and serve immediately.
Make sure the wine is white, crisp and well chilled. Yummy.