Name: Grilled White Pizza with Fennel Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
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

Directions

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35m Easy 92%

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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.

Photograph by Ryan Dausch

Courtesy of Food Network Magazine

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Grilled White Pizza with Fennel Salad

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