Grilled White Pizza with Fennel Salad

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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 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.
  4. 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.
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