| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 pound refrigerated pizza dough, at room temperature
- 4 ounces pancetta, diced (about 1/2 cup)
- 4 cups shredded Asiago cheese (about 8 ounces)
- 1/4 cup grated Parmesan cheese
- 1 small clove garlic, grated
- 1 small bulb fennel, trimmed, cored and thinly sliced
- 1/2 small head escarole, trimmed and thinly sliced
- 1 tablespoon balsamic vinegar
- 1/4 to 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
Instructions
- Preheat a grill or grill pan 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.
- Heat 1 tablespoon 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.
- Combine the Asiago, Parmesan and garlic in a bowl; set aside. Brush the grill or grill pan grates with olive oil. Generously brush the top of the dough with olive oil and place on the grill grates; grill until golden on the bottom, 4 to 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 to 4 minutes. Transfer to a cutting board.
- Meanwhile, combine the fennel, escarole, the remaining 2 tablespoons olive oil, the 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.
Nutrition Facts
| Calories | 760 calorie |
| Total Fat | 43 grams |
| Saturated Fat | 18 grams |
| Cholesterol | 70 milligrams |
| Sodium | 1930 milligrams |
| Carbohydrates | 65 grams |
| Dietary Fiber | 6 grams |
| Protein | 29 grams |
Reviews
So….The salad, pancetta, and melty cheese…delish. However, the crust completely burnt on the grill. If we had taken it off sooner, it would not have been cooked through. Even lowering the heat, rotating it to other spots on the grill, nothing did the trick. If this was made at home possibly on a grill pan where it was not enclosed in all that heat you would get using a barbecue, maybe it would have worked better. I also think just making it in the oven would be delightful, as the flavors were otherwise good. Maybe a bacon substitute for the pancetta if done in the oven in order to still get some of that smoky flavor.
Love this recipe!
god bless u