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1
Preheat the grill.
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2
Brush the potato slices with 2 tablespoons of the oil ad season with salt and black pepper.
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3
Grill over indirect heat until well marked ad cooked through, 18 to 22 minutes, turning them once.
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4
Set aside.
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5
Meanwhile heat a nonstick skillet over medium-high heat, then cook the pancetta, stirring, until crisp.
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6
Set aside.
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7
Prepare the pizza dough according to the 100% whole wheat pizza recipe if using, or you can use store-bought dough.
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8
Place the pizza dough on the grill.
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9
Cover and grill until the bottom is well marked and nicely browned, 3 to 5 minutes or more, after the first 3 to 4 minutes, check the bottom, if they are not quite browned and marked, keep grilling for a few more minutes.
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10
Using tongs transfer the crust to a baking sheet.
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11
Close the lid.
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12
Flip the crust, so now grilled-side is facing you.
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13
Spoon the roasted garlic paste onto the surface and spread it evenly.
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14
Sprinkle half of the cheese over the garlic paste.
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15
Arrange the potato slices to cover the crust.
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16
Sprinkle with the pancetta bits and remaining cheese.
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17
Switch the grill to indirect heat.
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18
Return the pizza onto the grill, cover, until the bottom is well browned and the cheese is melted, about 8 minutes.
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19
Remove from the grill.
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20
Slice and serve.
