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4-6
15 minutes
15 minutes
2 tbsp Graza Sizzle olive oil, divided
1 tsp garlic powder
1 tsp dried parsley
1 pint cherry tomatoes
1 jalapeño, thinly sliced
4 oz pepperoni
2 romaine hearts, chopped
¼ cup red onion, thinly sliced
8 oz fresh mozzarella pearls (or halved bocconcini)
½ tsp crushed red pepper flakes, or to taste
½ cup freshly grated Pecorino Romano cheese
Ranch dressing, to taste
Hot honey, for drizzling (optional)
In a bowl, toss the cubed bread with 1 tablespoon of Graza Sizzle olive oil, garlic powder, and dried parsley. Spread the bread on the griddle and cook, turning frequently, until golden brown and crispy. Remove from the griddle and set aside to cool.
Toss the cherry tomatoes with the remaining tablespoon of olive oil. Add them to the griddle and cook until blistered and lightly charred. Remove and set aside.
Add the sliced jalapeño to the griddle and cook until lightly charred and softened. Remove and set aside.
Place the pepperoni on the griddle and cook until crispy. Transfer to a paper towel-lined plate.
Let the croutons, tomatoes, jalapeño, and pepperoni cool slightly before assembling the salad to prevent the lettuce from wilting.
In a large serving bowl, combine the romaine, red onion, mozzarella, blistered tomatoes, charred jalapeño, crispy pepperoni, and homemade croutons.
Sprinkle with the crushed red pepper flakes and Pecorino Romano. Drizzle with ranch dressing and toss until evenly coated.
Finish with additional Pecorino Romano and a drizzle of hot honey, if desired. Serve immediately.
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