Grilled White Pizza with Fennel Salad

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