I love finding a perfectly crispy pizza. And this Pancetta and Artichoke Grilled Pizza fits the bill beautifully! I made it on the grill cranked to medium high, and used a pre-made pizza dough to make the process quick and easy.
Grilling is easily one of my favorite ways to make pizza. The grill gets much hotter than my oven does, ensuring a crispy bottom. And as a bonus, the pizza cooks super quickly—this one was done in 6 minutes!
I started with Trader Joe’s ready-to-bake pizza dough. It’s so much easier than making my own, and it turns out perfectly every time. I grabbed the garlic and herb version this time, which I can’t recommend enough. It adds even more flavor, especially to this recipe that has somewhat delicate flavors of artichokes, lemons, and pancetta.
It’s also a white pizza, meaning no tomato sauce. Truthfully, I’ve never been a big fan of much tomato sauce on my pizza (especially ones with chunks of tomatoes—get that off my pizza!). I’m usually the person attempting to discreetly slide the sauce off my pizza. For this pizza, instead of the sauce, I brushed the dough with garlic infused olive oil before topping it with the cheese and toppings.
Cheese is one thing you’ll never find my sliding off my pizza. I’m partial to a mozzarella/provolone blend for topping homemade pizza. The provolone adds some nice additional flavor to the mild mozzarella.
I also topped this pizza with shredded Parmigiano Reggiano, which adds a nice salty bite to it. It’s a nice complement to the artichokes and pancetta. You’ll usually see them all together on a cheese and charcuterie board, so it made perfect sense to put them all on top of a pizza!
I’m always shocked how fast grilled pizza cooks. The grill gets hot! So it’s important to work quickly once you begin. I prepare all of my ingredients ahead of time and place them in bowls. I put the bowls on a tray and take it all out to the grill. That way, I’m ready to top the pizza once I flip the dough, instead of running back inside for ingredients.
I grilled the dough on both sides. The first side will cook in 2–3 minutes. Once the dough bubbles up and the bottom has light brown grill marks, you’ll flip it, top it, and then cook it the rest of the way. I had a few hot spots on my grill which charred the dough in a few places—yummy!
I served the Grilled Pancetta and Artichoke Pizza with an Apple Pecan Salad with Apple Cider Vinaigrette. The flavors of apple went together so nicely with the pizza.
If you’re stuck indoors or without a grill, you can definitely make this pizza in the oven on a pizza stone (here’s the one I use). Just top the pizza with the ingredients first, then transfer to the oven to bake at 425°F for 10–12 minutes.
Happy pizza making!Print
Grilled Pancetta and Artichoke Pizza
- Prep Time: 25 minutes
- Cook Time: 6 minutes
- Total Time: 31 minutes
- Yield: 2–3 servings 1x
- 1 (16 oz) ball ready-to-bake pizza dough (I used Trader Joe’s garlic and herb pizza dough)
- 4 oz pancetta, cubed
- 2 tablespoons olive oil
- 2 garlic cloves
- 6 artichoke hearts (roughly ⅔ of a 14 oz can)
- 1 tablespoon lemon juice
- 2 cups shredded mozzarella or provolone (or a mix of the two)
- 1 cup finely shredded Parmigiano Reggiano
- Flour for rolling the dough
- Take the pizza dough out of the refrigerator and let it rest for 15 minutes on the counter. Preheat a grill to medium high heat.
- Place the pancetta in a small sauté pan over medium heat. Cook, stirring occasionally, until crispy, about 5–7 minutes. Spread the crispy pancetta on a paper towel lined plate to cool.
- Heat the olive oil in a small sauté pan over medium heat. Peel and crush the garlic with the back of a knife. Place the garlic in the olive oil. Once the oil begins to bubble around the edges, remove from the heat and set aside.
- Cut off the stem (about ½ of an inch) off each artichoke heart. Use your fingers to unroll the leaves, separating each leaf from the heart. Repeat with the remaining artichoke hearts. Toss the leaves with the lemon juice.
- Divide the pizza dough in half. Sprinkle a flat surface with flour, place the dough on top, and use a rolling pin to roll the dough into a 9 inch circle. Sprinkle more flour on the surface, on your hands, or on the rolling pin as needed to prevent sticking. Repeat with the other half of the dough.
- Gather all of the topping ingredients (oil, cheeses, pancetta, artichoke hearts) and place in bowls on a serving tray. The pizza dough will cook quickly and you’ll be topping the pizzas directly on the grill, so it’s important to have everything ready.
- Carefully place the rolled out pizza dough on the grill. Close the lid and grill for 2–3 minutes, or until the top of the dough is bubble and the underside has light brown grill marks. Using a long-handled flat pancake turner, flip the dough.
- Use a pastry brush to brush the top of the dough with the oil. Distribute the cheese evenly across the two pizzas, and then place the pancetta and artichoke leaves on top. Close the lid and grill for another 2–3 minutes, or until the cheese has melted. Carefully remove from the grill, slice, and serve.
Tip: If you’re stuck indoors or without a grill, you can definitely make this pizza in the oven on a pizza stone (here’s the one I use). Just top the pizza with the ingredients first, then transfer to the oven to bake at 425°F for 10–12 minutes.