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The Ultimate Grilled White Pizza: Your New Favorite Party Appetizer

A person serving the finished Grilled White Pizza appetizer at a party.

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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. In a bowl, combine the shredded Asiago, grated Parmesan, and grated garlic.
  4. 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.
  5. 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.
  6. Cover the grill and cook for 3 to 4 minutes, until the cheese is melted. Transfer the finished pizza to a cutting board.
  7. 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.
  8. Scatter the fennel salad over the hot pizza and top with the crispy pancetta. Season with a bit more salt if desired.
  9. 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

Find it online: https://www.eatswithsoul.com/grilled-white-pizza/