Smoky, salty, sweet, peppery and earthy….Talk about sensory overload! This easy recipe has a bit of a char-grilled taste from grilling the pizza dough and a more elegant flavor by tossing the arugula in white truffle oil. This recipe is kid approved and will have you eyeing your next piece before you are finished with the one you have on your plate.
- Prep Time: 15m
- Cook Time: 30m
- Total Time: 45m
- Serves: 8 slices
- Yield: 4 servings
- Category: Mains
Ingredients
- 1 pound pancetta, diced
- 1 pizza dough
- 6 ounces marinara sauce
- 2 cups Italian cheese mix
- 4 ounces figs, de-stemmed, diced
- 3 ounces gorgonzola, crumbled
- 1 cup arugula
- 1 teaspoon white truffle oil
- salt and pepper to taste
Instructions
- Preheat oven and grill to 350 degrees.
- Render the diced pancetta until crispy. Drain on a plate with paper towels. Set aside.
- Roll out pizza dough to desired size. Grease the grill with cooking spray and carefully place the pizza dough on the grill. Flip after 5 minutes and continue to cook an additional 5 minutes on the other side. Remove from grill and plce on pizza pan.
- Optional: Brush the crust with olive oil and dust with garlic powder, oregano, salt and pepper.
- Top crust with marinara, Italian cheese mix, figs, pancetta, and gorgonzola. Bake in the oven for 20-30 minutes or until cheese has a slight brownish tint in color.
- In a separate bowl, toss arugula with salt, pepper and truffle oil. Add to the top of the pizza. Cut into 8 slices and serve.
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