Grilled White Pizza with Fennel Salad
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- 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
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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
- 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.