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. Source: EatingWell Magazine, June 2020

Carolyn Malcoun
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high.

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  • 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.

Nutrition Facts

484 calories; 32 g total fat; 8.3 g saturated fat; 39 mg cholesterol; 734 mg sodium. 197 mg potassium; 39.2 g carbohydrates; 2.7 g fiber; 4 g sugar; 14.7 g protein; 2971 IU vitamin a iu; 7 mg vitamin c; 46 mcg folate; 147 mg calcium; 1 mg iron; 13 mg magnesium;