5 slices bacon, (I use turkey bacon) cut into 1/2-inch pieces
1/2 cup garlic-and-herbs spreadable cheese
1 package (10 oz) prebaked Italian pizza crusts (two 8-inch crusts)
1 large plum (Roma) tomato, cut into 10 thin slices
1 TBS. extra-virgin olive oil
1/4 cup chopped fresh basil leaves
Heat gas or charcoal grill. In 10-inch skillet, cook bacon over medium heat, stirring frequently, until crisp. Drain on paper towel; set aside.
Spread cheese evenly on pizza crusts. Top with tomato and bacon. Drizzle with oil.
Place pizzas on grill over low heat. Cover grill; cook 4 to 8 minutes or until bottoms are deep golden brown and toppings are warm. Sprinkle basil over pizzas. Cut each into 8 wedges.
(recipe and picture from bettycrocker.com)