Frisee, Laroon, and Egg Pizza on the Plancha


Patio Pizzeria- Artisan Pizza and Flatbreads on the GrillFor a weeknight meal or a weekend brunch, this pizza taster delicious with a glass of bubbly or a Mimosa. Bitter curly salad greens feature in this deconstructed French bistro dish that usually includes bacon lardons and a poached egg; our egg gets cooked on the grill. If you can’t find frisée, try curly endive or escarole. You use these greens to outline a little nest for the egg on each pizza, so the egg stays in the center. Because of the olive oil drizzle, we suggest you make this on a nonporous ceramic pizza stone, two cast-iron skillets, or a cast-iron grill griddle.

  • Yield: 4 (6-to 8-inch) Pizzas


  • 1 recipe Classic Pizza Dough or Herbed Gluten-Free Pizza Dough
  • All-purpose flour for rolling out and dusting
  • 8 ounces frisée, curly endive, or escarole, torn into small pieces
  • 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
  • ¼ cup cornmeal for sprinkling
  • ½ cup chopped green onions
  • 8 ounces bacon lardons or chopped pancetta, cooked until crisp
  • 4 large eggs
  • Kosher or sea salt and freshly ground black pepper
How to Make It
  1. Prepare a medium-hot fire in your grill with a large castiron grill griddle on the grill grates. Close the grill lid.
  2. Divide the dough into 4 portions. On a floured surface, pat or roll each portion into a 6- to 8-inch-diameter circle.
  3. Toss the greens with 2 tablespoons of olive oil in a bowl until they glisten.
  4. Sprinkle a pizza peel or a flexible cutting board with half of the cornmeal. Arrange a pizza circle on the cornmeal- dusted peel.
  5. Hold the pizza peel level with the grill rack so that the dough round will slide onto the center of the hot grill griddle. With a quick forward jerk of your arm, slide the dough round from the peel to the stone. Quickly slide a second pizza circle onto the grill griddle. Close the lid and let grillbake for 2 to 4 minutes, or until the crust is browned on the bottom and firm. Turn the pizza crusts with tongs and brush quickly with olive oil. Dot with half of the green onion and bacon lardoons, Create a circle of frisée in thecenter of each pizza. Crack an egg onto each pizza. Drizzle the egg with olive oil. Cover and grill for 2 to 4 minutes, or until the egg is cooked to your liking. Adjust the seasoning to taste. Repeat the process with the other pizzas.

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