With pancetta, lettuce and tomato, this pie combines salad and pizza all in one, a pizz-alad if you will! It’s a delicious mess–serve it with knives, forks and plenty of napkins.
PLT Pizza
With pancetta, lettuce and tomato, this pie combines salad and pizza all in one, a pizz-alad if you will! It's a delicious mess–serve it with knives, forks and plenty of napkins.
Ingredients
- ½ cup diced pancetta
- 1 small clove garlic finely chopped, plus 4 cloves, sliced, divided
- Pinch of salt
- ⅓ cup mayonnaise
- 2 tablespoons buttermilk
- ½ teaspoon ground pepper divided
- 1 pound whole-wheat pizza dough at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 cup shredded fontina cheese
- 3 cups shredded romaine
- 1 large tomato diced
Instructions
- Preheat grill to high.
- 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.
- Mash finely chopped garlic with salt on a cutting board with the back of a fork. Mix the garlic paste with mayonnaise, buttermilk and 1/4 teaspoon pepper in a small bowl. Set aside.
- 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 teaspoon pepper in a small bowl. Bring the dough, the garlic oil and cheese to the grill.
- 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.
- Serve the pizza topped with the reserved pancetta, romaine, tomato and the sauce.
Notes
Tip:
For a riff on a classic BLT, we swapped out the bacon for pancetta, an Italian cured pork belly that, unlike bacon, isn’t smoked.
