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Prosciutto and Cantaloupe Pizza
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5 from 1 vote

Prosciutto and Cantaloupe Pizza

Juicy-sweet cantaloupe, salty prosciutto, and peppery arugula make this white pizza a memorable summer meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: arugula, fruit pizza, melon, prosciutto, summer, white pizza
Makes: 1 (12- to 14-inch) pizza
Cost: $15

Equipment

  • Fork or whisk
  • Large rimmed baking sheet or baking stone/steel
  • Pizza peel (optional)
  • Wooden spoon
  • Large mixing bowl

Ingredients

For the white sauce

  • ½ cup whole-milk ricotta cheese
  • ¼ cup heavy cream
  • 2 tablespoons chopped fresh basil or mint
  • ¼ teaspoon fine sea salt
  • dried chile flakes (such as urfa pepper or red pepper flakes)

For the pizza

  • 1 (14- to 16-ounce) ball pizza dough
  • ⅛ to ¼ ripe cantaloupe melon very thinly sliced
  • ounces thinly sliced prosciutto
  • 1 small garlic clove very thinly sliced
  • 4 ounces fresh mozzarella cut into ½-inch cubes
  • 1 cup baby arugula packed
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • Fine sea salt
  • Dried chile flakes (such as urfa pepper or red pepper flakes)

Instructions

  • Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.

To make the sauce

  • In a medium bowl, whisk together the ricotta, cream, basil, salt, and a pinch of chile flakes.

To assemble and bake the pizza

  • Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
  • Spread the sauce evenly over the dough, leaving a ½-inch border all around. Arrange the cantaloupe slices on top, then tear the prosciutto slices and scatter it evenly across the pizza. Finish with the garlic and cubed mozzarella.
  • Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the pizza from the oven.
  • In a medium bowl, toss together the arugula, balsamic vinegar, olive oil, and a pinch of salt. Use your hands or tongs to top the baked pizza with the dressed arugula, then slice and serve.