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

1. Preheat a grill to medium high. 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 pancetta and cook, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate to drain.
3. Combine the asiago, parmesan and garlic in a bowl; set aside. Brush the grill grates with olive oil. Generously brush the top of the dough with olive oil and place on the grill grates; grill until golden on the bottom, 4 to 5 minutes. Flip and continue grilling until marked, about 2 more minutes. Loosen the crust with a spatula, then top with the cheese mixture. Cover and cook until the cheese melts, 3 to 4 minutes. Transfer to a cutting board.
4. Meanwhile, combine the fennel, escarole, the remaining 2 tablespoons olive oil, the vinegar and red pepper flakes in a bowl; season with salt and pepper and toss. Scatter the salad over the pizza and top with the pancetta; season with salt. Cut into pieces.
5. Photograph by Ryan Dausch