Categories: Grilling
Ingredients
- 3 tbsp olive oil, plus more for brushing
- 1 lb refrigerated pizza dough, at room temp
- 4 oz pancetta, diced
- 4 cups shredded asiago cheese
- 1/4 cup grated Parmesan
- 1 small garlic clove, grated
- 1 small bulb fennel, trimmed, cored and thinly sliced
- 1/2 small head escarole, trimmed and thinly sliced
- 1 tbsp balsamic vinegar
- 1/4 tsp red pepper flakes
- Kosher salt and black pepper
Directions
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Preheat a grill to medium high. Brush a baking sheet with olive oil. Form the pizza dough into a 9 by 12 inch oval on the baking sheet; cover loosely with plastic wrap and set aside.
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Heat 1 tbsp olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate to drain.
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Combine the asiago, Parmesan, and garlic in a bowl; set aside. Brush the grill grates with olive oil. Generously brush the top of the dough with olive oil and place on the grill grates; grill until golden brown on the bottom, 4-5 minutes. Flip and continue grilling until marked, about 2 more minutes. Loosen the crust with a spatula, then top with the cheese mixture. Cover and cook until the cheese melts, 3-4 minutes. Transfer to a cutting board.
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Meanwhile, combine the fennel, escarole, 2 tbsp olive oil, vinegar, and red pepper flakes in a bowl; season with salt and pepper and toss. Scatter the salad over the pizza and top with the pancetta; season with salt. Cut into pieces.