Are you searching for that perfect, show-stopping appetizer for your next summer get-together or backyard barbecue? A dish that is incredibly easy to make, can be prepped in advance, and is guaranteed to have all your guests asking for the recipe? This incredible Grilled White Pizza, topped with crispy pancetta and a fresh fennel salad, is the answer.
This is your ultimate guide to creating a sophisticated and crowd-pleasing flatbread that is perfect for sharing. We’ll show you how to grill pizza dough to smoky perfection, top it with a savory blend of Italian cheeses, and then pile it high with a crisp, refreshing salad and salty pancetta. It’s a beautiful and delicious starter that will set the perfect tone for any party.
What makes this recipe so special is its elegant flavor profile and its “serve-by-the-slice” nature, which makes it an ideal appetizer. Forget boring cheese and crackers; this Grilled White Pizza is a truly memorable way to kick off a celebration.
Table of Contents
Table of Contents
Why This is the Perfect Party Appetizer
This Grilled White Pizza is perfectly designed for easy and impressive entertaining.
- It’s Incredibly Fast: By using store-bought pizza dough, you can have a hot, gourmet flatbread off the grill in about 15 minutes, making it easy to serve fresh to your guests.
- It’s Make-Ahead Friendly: You can prep all the components hours in advance—cook the pancetta, mix the cheeses, and chop the salad vegetables. When your guests arrive, all you have to do is grill the dough and assemble.
- It’s Served at Room Temperature: This dish is just as delicious served warm as it is at room temperature, making it the perfect addition to a buffet or appetizer spread where food may sit out for a while.
- It’s a Crowd-Pleaser: The combination of cheesy bread, salty pancetta, and a fresh, crunchy salad is an absolute winner. It’s a unique and sophisticated flavor profile that feels special and celebratory.
The Key Ingredients for Your Grilled White Pizza
The success of this Grilled White Pizza comes from its combination of high-quality, flavorful ingredients.
- Refrigerated Pizza Dough: A 1-pound ball of store-bought dough is the perfect shortcut for a delicious, chewy-crisp crust.
- The Cheeses: We use a fantastic duo of Italian cheeses.
- Asiago: Provides a sharp, nutty, and slightly salty flavor that is the star of the cheesy base.
- Parmesan: Adds an extra layer of savory, umami depth.
- Pancetta: This is Italian-style cured pork belly. When diced and cooked until crisp, it provides salty, savory, crunchy bites that are the perfect counterpoint to the fresh salad.
- The Fennel & Escarole Salad: This isn’t just a garnish; it’s a key component! The thinly sliced raw fennel has a wonderful, crisp texture and a mild, sweet anise flavor. The escarole (or arugula) adds a pleasant, peppery bitterness. Dressed in a simple balsamic vinaigrette, this salad provides a cool, fresh, and acidic contrast to the rich, cheesy flatbread.
Step-by-Step Guide to Your Grilled White Pizza Appetizer
This recipe moves quickly! Have your ingredients prepped and ready grill-side before you start.
Part 1: Preparation
- Prepare the Grill: Preheat your outdoor grill or an indoor grill pan to a steady medium-high heat.
- Prep the Dough: Brush a baking sheet with olive oil. Place your room-temperature pizza dough on the pan, turn it to coat lightly in the oil, and use your fingers to gently stretch it into a 9-by-12-inch oval or rectangle. Cover it loosely and set it aside.
- Cook the Pancetta: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, for about 6 minutes, until it is browned and crispy. Use a slotted spoon to transfer the crispy pancetta to a paper towel-lined plate to drain.
- Prepare the Toppings: In a small bowl, combine the shredded Asiago, grated Parmesan, and the grated garlic. In a large salad bowl, combine the thinly sliced fennel and escarole.
Part 2: Grill and Assemble
- Grill the Crust: Make sure your grill grates are clean and well-oiled. Generously brush the top of your shaped dough with olive oil. Carefully place the dough, oiled-side down, directly onto the hot grill grates. Grill for 4 to 5 minutes, until the bottom is golden brown with beautiful grill marks.
- Flip and Add Cheese: Using tongs, flip the pizza crust over so the grilled side is now up. Working quickly, sprinkle the Asiago-Parmesan cheese mixture evenly over the hot crust.
- Melt the Cheese: Cover the grill and continue to cook for another 3 to 4 minutes, until the bottom of the crust is cooked through and the cheese is completely melted and bubbly.
- Dress the Salad: While the cheese is melting, add the remaining 2 tablespoons of olive oil, the balsamic vinegar, and the red pepper flakes to the bowl with the fennel and escarole. Season with salt and pepper and toss to combine.
- Assemble and Serve: Carefully transfer the hot, cheesy Grilled White Pizza to a large cutting board. Scatter the crispy pancetta all over the melted cheese. Pile the fresh, dressed fennel salad generously over the top.
- Finish and Enjoy: Season the top with a final pinch of salt. Cut your Grilled White Pizza into small, appetizer-sized squares or thin strips, and serve immediately.
The Ultimate Grilled White Pizza: Your New Favorite Party Appetizer
A sophisticated white pizza cooked on the grill, topped with a fresh fennel salad and crispy pancetta. The recipe uses refrigerated pizza dough, which is grilled directly on the grates and topped with a savory blend of Asiago and Parmesan cheeses until melted. The finished pizza is then loaded with a crisp salad of thinly sliced fennel and escarole tossed in a simple balsamic vinaigrette, and finished with a sprinkle of salty, crispy pancetta.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: 2–4 servings 1x
- Category: Main Course
- Method: Grilling, Pan-Frying
- Cuisine: Italian
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
Instructions
- Preheat a grill or grill pan to medium-high heat. 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 diced pancetta and cook, stirring occasionally, for about 6 minutes until crisp. Transfer the pancetta to a paper towel-lined plate to drain.
- In a bowl, combine the shredded Asiago, grated Parmesan, and grated garlic.
- Brush the grill or grill pan grates with olive oil. Generously brush the top of the pizza dough with olive oil and place it directly on the grill. Grill for 4 to 5 minutes until the bottom is golden.
- Flip the crust over and continue grilling for about 2 more minutes until marked. Loosen the crust with a spatula, then top with the cheese mixture.
- Cover the grill and cook for 3 to 4 minutes, until the cheese is melted. Transfer the finished pizza to a cutting board.
- Meanwhile, combine the sliced fennel, escarole, the remaining 2 tablespoons olive oil, the balsamic vinegar, and red pepper flakes in a large bowl. Season with salt and pepper and toss to combine.
- Scatter the fennel salad over the hot pizza and top with the crispy pancetta. Season with a bit more salt if desired.
- Cut into pieces and serve immediately.
Notes
- Cooking the pizza dough directly on the grill provides a unique, smoky flavor and a crispy texture.
- The fresh fennel and escarole salad is added after the pizza is cooked, providing a cool, crisp contrast to the warm, cheesy flatbread.
- Cooking the pancetta separately ensures it is perfectly crisp.
Nutrition
- Serving Size: 1/4 of pizza
- Calories: 700-850
- Sugar: 6-9 g
- Sodium: 1300-1600 mg
- Fat: 45-55 g
- Saturated Fat: 18-24 g
- Trans Fat: 0 g
- Carbohydrates: 45-55 g
- Fiber: 4-6 g
- Protein: 30-35 g
- Cholesterol: 80-100 mg
Your Party Prep Timeline
- Up to 1 Day Ahead: Cook the pancetta and store it in an airtight container in the refrigerator. Mix the grated cheeses and garlic and store in a ziptop bag. Whisk together the vinaigrette ingredients and store in a small jar.
- A Few Hours Ahead: Thinly slice the fennel and escarole and store them in a ziptop bag with a paper towel to absorb moisture.
- Right Before Serving: Grill the dough, melt the cheese, toss the salad, and assemble!
For more recipe follow my Pinterest account
Conclusion: The Star of the Appetizer Table
This Grilled White Pizza is the perfect solution for effortless yet elegant entertaining. It’s a beautiful, shareable, and incredibly delicious dish that is packed with sophisticated flavors and textures. The combination of the warm, cheesy crust and the cool, crisp salad makes it a unique and memorable appetizer that will be the hit of any party.
Frequently Asked Questions (FAQs)
What’s the best way to slice this for a party?
For an appetizer, it’s best to cut the finished Grilled White Pizza into small, two-bite squares or long, thin strips. This makes it easy for guests to grab and eat while mingling.
I don’t like fennel. What can I use instead?
If you’re not a fan of fennel’s anise flavor, you can simply use all arugula or escarole for the salad. Thinly sliced celery or radish would also provide a similar fresh, crisp crunch.
Can I make this on store-bought pre-baked flatbread?
Yes! For an even faster shortcut, you can use pre-baked naan, pita, or other flatbreads. Simply brush them with oil, grill for 1-2 minutes per side, and proceed with melting the cheese and adding the toppings.