Pancetta and Roasted Red Pepper Grilled Pizza With Gorgonzola Vodka Sauce

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Pancetta and Roasted Red Pepper Grilled Pizza With Gorgonzola Vodka Sauce
  • Servings

    6
  • Cheese Type

    Gorgonzola

Ingredients

4 ounces pancetta or thick-sliced bacon
1/2 cup diced onion
3/4 cup Treasure Cave® Crumbled Gorgonzola Cheese, divided
1/2 cup vodka sauce
1 (8-ounce) Mama Mary's thin pizza crust
1/4 cup sliced roasted red peppers
1 thinly sliced green onion
 

  • Servings

    6
  • Cheese Type

    Gorgonzola

Directions

Preheat the grill to 350F–400F for indirect grilling.*

In a medium skillet over medium-high heat, cook the pancetta and onion until the pancetta begins to crisp, about 5–6 minutes.

In a small bowl, place 1/4 cup of the Treasure Cave® Crumbled Gorgonzola Cheese and mash it with the back of a spoon. Then, add the vodka sauce and mix well, mashing the large lumps as needed.

Spread the sauce over the pizza crust, leaving a 1/2-inch border. Then, top the sauce with the bacon mixture, red peppers and green onion and sprinkle with the remaining 1/2 cup of the Treasure Cave® Crumbled Gorgonzola Cheese.

Carefully slide the prepared crust off of a cookie sheet or cutting board and directly onto the grill. Bake for 10–15 minutes, or until the crust is crisp and the cheese is melted.

Cut the pizza into 12 slices and serve immediately.

*Grills vary, so watch the pizza closely and adjust the heat as necessary to avoid burning the crust.
 
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