Summer Grilled Pizza
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 760, total fat 43 G., saturated fats G., proteins 29 G., carbohydrates 65 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 760, total fat 43 G., saturated fats G., proteins 29 G., carbohydrates 65 G., fiber G., cholesterol mg, sodium mg, sugar G.
As we all know, the foundation of pizza is properly prepared dough, and to achieve a great result, you don't necessarily need to add every ingredient. It's enough for the dough to rise well, without adding fat. The most important thing is that the crust remains airy and crispy. A variety of greens will make the pizza incredibly fresh and light.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 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
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Cooking the dish according to the recipe:
- 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.
- 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.
- 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.
- 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.
- 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.
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