Grilled Endive, Apple and Bacon Pizza

1 large head Belgian endive, halved lengthwise (6 ounces)

1 medium Granny Smith or Jonathan apple, cored and cut horizontally in ½-inch slices

7 tablespoons olive oil, divided

1 batch pizza dough

6 tablespoons olive oil

Salt and ground black pepper

6 ounces blue cheese, crumbled

6 slices bacon, crisp-cooked and crumbled

6 tablespoons chopped walnuts, toasted

1 tablespoon snipped fresh thyme

6 tablespoons honey (optional)

Brush cut sides of endive and apple slices with 1 tablespoon oil. For a charcoal or gas grill, place endive and apple on a grill rack directly over medium heat. Cover and grill endive 3-5 minutes or until lightly charred. Grill apples 5 to 6 minutes or until tender and lightly browned, turning once. When cool enough to handle, chop endive. Cut apple slices into quarters.

Brush the bottoms of two portions of the Homemade Pizza Crusts for Grilled Pizzas with oil. Place on the grill rack directly over medium-low heat. Cover and grill for 1 to 2 minutes or until dough is puffed in some places and starting to become firm. (If the crust is frozen, grill for 2 to 3 minutes.) Using tongs, carefully turn crusts over and transfer to the back of a baking sheet(s).

Brush 1 tablespoon oil over each crust; sprinkle with salt and pepper and 1 ounce cheese. Top with 2 tablespoons crumbled bacon, 2 tablespoons endive, and 4 to 5 pieces of apple. Transfer pizzas from baking sheets to grill rack.

Cover and grill 3-5 minutes or until crust is crisp and cheese melts, rotating crust as necessary to prevent burning. Remove pizzas from grill. Repeat with remaining crusts and toppings. To serve, top each pizza with 1 tablespoon walnuts and ½ teaspoon thyme. If desired, drizzle with 1 tablespoon honey.

Serves six.

Nutrition values per serving: 455 calories, 35 g fat (9 g saturated), 23 g carbohydrates, 3 g fiber, 13 g protein, 30 mg cholesterol, 729 mg sodium.

"Better Homes and Gardens Fresh Grilling" (2014 Houghton Mifflin Harcourt)