Summer Grilled Pizza

Ingredients:

• 450 gr. pizza dough, room temperature
• 3 tbsp olive oil, plus extra for greasing the grill
• 115g pancetta, diced (about 0.5 cups)
• 4 cups shredded Asiago cheese (about 230 g)
• 1/4 tbsp. grated parmesan
• 1 small clove of garlic, grated
• 1 small fennel bulb, cored and finely sliced
• 0.5 small head of escarole lettuce, leaves trimmed and thinly sliced
• 1 tbsp balsamic vinegar
• 1/4 tsp red chili flakes

Preparation:

1. Preheat the grill to medium-high. Grease a baking sheet with olive oil. Roll the dough out onto a baking sheet to form a 23 x 30 cm oval; cover loosely with plastic wrap.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, for about 6 minutes, until crisp. Transfer to a plate lined with paper towels to drain.
3. In a bowl, combine the Asiago cheese, Parmesan, and garlic. Grease the grill grates with olive oil. Generously brush the surface of the dough with olive oil and place it on the grill grate; grill until golden brown on the bottom, 4 to 5 minutes.
4. Flip and continue cooking until grill marks appear, about 2 more minutes. Flatten the crust with a spatula and sprinkle the cheese mixture over the pizza. Cover and cook until the cheese melts, 3-4 minutes. Transfer to a cutting board.
5. Meanwhile, in a bowl, combine the fennel, escarole, remaining 2 tablespoons olive oil, balsamic vinegar, and red chili flakes; season with salt and pepper and toss. Scatter the salad over the pizza and top with the pancetta; season with salt. Slice the pizza into wedges.