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Prep Time:30 minsTotal Time:30 minsServings:5Yield:5 slicesJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:5Yield:5 slices
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:5
Servings:
5
Yield:5 slices
Yield:
5 slices
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupdiced pancetta (see Tip)1smallclove garlic, finely chopped, plus 4 cloves, sliced, dividedPinch of salt⅓cupmayonnaise2tablespoonsbuttermilk½teaspoonground pepper, divided1poundwhole-wheat pizza dough, at room temperature2tablespoonsextra-virgin olive oil1cupshredded fontina cheese3cupsshredded romaine1largetomato, diced
Cook Mode(Keep screen awake)
Ingredients
½cupdiced pancetta (see Tip)
1smallclove garlic, finely chopped, plus 4 cloves, sliced, divided
Pinch of salt
⅓cupmayonnaise
2tablespoonsbuttermilk
½teaspoonground pepper, divided
1poundwhole-wheat pizza dough, at room temperature
2tablespoonsextra-virgin olive oil
1cupshredded fontina cheese
3cupsshredded romaine
1largetomato, diced
DirectionsPreheat 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.TipsTip: 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.Originally appeared: EatingWell Magazine, June 2020
Directions
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.TipsTip: 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.
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.
Tips
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.
Originally appeared: EatingWell Magazine, June 2020
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Nutrition Facts(per serving)484Calories32gFat39gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
