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.
Tools You May Need
Photograph by Ryan Dausch
Courtesy of Food Network Magazine
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.