Categories: Pizza/Flatbread

Ingredients

• 1/2 cup diced pancetta
• 1 small garlic clove, finely chopped, plus 4 cloves, sliced, divided
• Pinch of salt
• 1/3 cup mayo
• 2 tbsp. buttermilk
• 1/2 tsp black pepper, divided
• 1 lb. pizza dough, at room temp
• 2 tbsp. olive oil
• 1 cup shredded fontina
• 3 cups shredded romaine
• 1 large tomato, diced

Directions

1. Preheat grill to high.

2. Cook pancetta in a small skillet over medium-low heat, stirring occasionally, until crisp, 5 to 8 minutes. Transfer to a small bowl and set aside.

3. Mash finely chopped garlic with salt on a cutting board with the back of a fork. Mix the garlic paste with mayo, buttermilk and 1/4 tsp pepper in a small bowl. Set aside.

4. Roll and stretch dough out on a lightly floured surface into a 12-inch oval. Transfer to a lightly floured large baking sheet. Mix oil, sliced garlic and the remaining 1/4 tsp pepper in a small bowl. Bring the dough, the garlic oil and cheese to the grill.

5. Oil the grill rack. Transfer the dough to the grill and cook until puffed and lightly browned, 1 to 2 minutes. Flip the dough, brush with the garlic oil and sprinkle with cheese. Close the lid and cook until the cheese is melted and the dough is lightly browned on the bottom, 2 to 3 minutes more. Return the pizza to the baking sheet.

6. Serve the pizza topped with the reserved pancetta, romaine, tomato and the sauce.

Email to a friend | Print this recipe | Back