I rented a lake house in upstate NY this summer and had a dinner party for my family. I got all of my simple, yet unique, ingredients together and whipped two of these up in front of kitchen full of people. I had a feeling it would be a winner. They were already curious about my unusual ingredients, but when I threw it on the grill I felt like a culinary witch. People were amazed that you can stretch some dough and grill up a pizza in minutes. I make my own meat and cheese, but I don’t mess around with pizza dough (not just yet anyway). I buy it prepared and it saves on time and effort. There aren’t many ingredients, but the flavor is fresh and full of life when combined. This recipe even shut up the “a pizza isn’t a pizza without tomato sauce” Uncle, and the unhealthy bystanders whispering, “Salad on pizza?”. It’s good. We all think so.
3 tablespoons extra-virgin olive oil, plus more for brushing
1 lb. refrigerated pizza dough, at room temperature
4 cups plant-based mozzarella cheese or Asiago (about 8 ounces)
¼ cup plant-based parmesan cheese
1 clove garlic, grated
1 small fennel bulb, trimmed, cored and thinly sliced
½ small head of escarole, trimmed and thinly sliced
1 tablespoon balsamic vinegar
¼-½ teaspoon red pepper flakes
Salt & pepper
4 ounces shiitake bacon, diced (about ½ cup), optional
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.
Combine the mozzarella, 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.
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 shiitake bacon, if using.
Now, rustically devour the deliciousness, whatever that means to you.
TIP: This is a perfect summer dinner IF you prepare the bacon and cheeses in advance. Try not to make it all in one day..