- 1 oz (25 g) dried porcini mushrooms
- 2 oz (50 g) pancetta (unsmoked Italian bacon), thinly sliced
- 1 lb (500 g) pizza dough, rolled out
- 3 tbsp (45 mL) extra virgin olive oil
- 1½ (375 mL) cups shredded Italian Fontina cheese
- ¼ (50 mL) cup chopped flat-leaf parsley
- Preheat grill or barbecue.
- In a small bowl, pour ½ cup (125 mL) boiling water over dried mushrooms. Soak for about 20 minutes. Drain; squeeze mushrooms dry, reserving liquid. In a large skillet over medium heat, cook pancetta for 1 minute per side.
- If using a gas grill, ensure that one burner is on medium-high, with the rest on as low as possible. With a charcoal grill, you can achieve a similar effect by getting coals very hot, then arrange in a ring around perimeter of grill.
- Fold dough in half; place on coolest part of grill. Unfold so that dough is situated over cooler section of grill. Close lid; cook for about 3 minutes. When dough is bubbling on top and golden brown on bottom, flip using two metal spatulas. Brush grilled top of dough with half the olive oil.
- Evenly distribute mushrooms, pancetta, cheese and parsley over surface of dough. Drizzle remaining olive oil and ¼ cup (50 mL) mushroom soaking liquid over surface. Close lid; cook for 1 to 2 minutes or until cheese is melted and bottom is golden brown.
- Using two spatulas, remove pizza from grill to a cutting board. Let sit for 1 minute, then slice. Serve immediately.