Prosciutto and Cantaloupe Pizza
Juicy-sweet cantaloupe, salty prosciutto, and peppery arugula make this white pizza a memorable summer meal.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes 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
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
- 1½ 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)
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.