Grilled Italian Salad and Pizza = Perfection!

  • Author: The Kitchen Whisperer

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  • 1 Frozen Freschetta Pizza
  • 2 large heads of Romaine Hearts, cleaned
  • 810 slices sandwich pepperoni cut into 1/2” strips
  • 1/4 cup shaved parmesan cheese
  • 1 teaspoon kosher or sea salt
  • 3/4 teaspoon fresh cracked black pepper
  • 3/4 teaspoon granulated garlic
  • Extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Croutons


  1. Preheat your grill or grill pan to medium and brush with olive oil.
  2. In a heat safe grill pan add the pepperoni to the pan and cook over medium heat until the pepperoni strips are crispy (but not burnt). Remove from the pan and transfer to a paper towel lined plate to absorb any excess grease.
  3. Cut your romaine hearts lengthwise leaving the core on each half.
  4. Brush the backside of the romaine (the non-cut side) with olive oil and sprinkle with salt, garlic and pepper.
  5. Turn the romaine over and brush the cut side with additional oil then sprinkle with salt, garlic and pepper.
  6. Bake the pizza per the package instructions.
  7. While the pizza is baking place the romaine cut-side down on the grill and grill for about a minute or until the lettuce has charred slightly.
  8. Using tongs, carefully turn it over so the romaine is laying on one half of the rounded part cooking until that slightly chars and then carefully turning it to get the other half of the rounded part. This of the halved romaine heart as a triangle – grill it on all 3 sides.
  9. Once all sides are charred remove to a plate, drizzle with lemon juice and top with shaved parmesan, crispy pepperoni strips, croutons and a light drizzle of some more olive oil.
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