As you know, the basis of pizza is properly prepared dough, and, for in order to achieve a good result, it’s not at all necessary to put into it are all the ingredients available. It’s enough that the dough rose well, not burdened with fats. The main thing is that the base remained airy, with a crisp. A variety of greens make pizza incredibly fresh and light. The nutritional value of one servings: (total 4) Calories 760, total fat 43 g., saturated fat g., proteins 29 g., carbohydrates 65 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr pizza dough, room temperature
- 3 tbsp. l olive oil and optionally for lubrication grill
- 115 gr. pancettas, cut into cubes (about 0.5 tbsp.)
- 4 tbsp. chopped Asiago cheese (approximately 230 gr.)
- 1/4 Art. grated parmesan
- 1 small clove of garlic, grate
- 1 small onion fennel, core and thin to cut
- 0.5 small head of escariol salad, cut leaves and thin to cut
- 1 tbsp. l balsamic vinegar
- 1/4 tsp chili pepper flakes
Recipes with similar ingredients: yeast dough, asyago cheese, cheese parmesan, fennel bulb, pancetta
Recipe preparation:
- Preheat the grill to a moderate heat. Grease baking tray with olive oil. Roll out the base onto a baking sheet in the shape of an oval 23 * 30 cm .; cover lightly with cling film.
- In a large frying pan over medium heat, heat 1 tbsp. l olive oil. Add pancetta and fry, periodically stirring for about 6 minutes until it becomes crispy. Shift to a plate covered with paper towels to drain excess fat.
- In a bowl, mix Asiago, Parmesan and garlic. Lubricate the grilles grilling olive oil. Lubricate the surface of the dough with olive oil. oil and put it on the grill; fry until dough podzolotil bottom, 4-5 minutes.
- Turn over and continue frying until left on the test traces of the grate, about 2 more minutes. Mash the crust with a spatula and sprinkle pizza with a mixture of cheeses. Cover and cook until cheese does not melt, 3-4 min. Lay on a cutting board.
- In parallel, in a cup mix fennel, escariol, the remaining 2 Art. l olive oil, balsamic vinegar and red flakes chili peppers; season with salt and pepper and mix. Scatter salad on pizza and sprinkle pancetta on top; salt it. Chop pizza wedges.
