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Cantaloupe and pancetta or prosciutto are a classic pairing. Break out your grill for this inventive way to enjoy it.
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Ingredients
For 4 Serving(s)
grilled-pancetta-and-cantaloupe-pizza
- 3 T olive oil
- 1 T red wine vinegar
- 1 t Dijon mustard
- 1 clv garlic
- 1/2 t salt
- 1/4 t black pepper
- 1 pk pizza dough
- 1/2 lb pancetta
- 1/2 cantaloupe
- 1/4 red onion
- 16 oz fresh mozzarella
- 1 c grated parmesan cheese
- 10 oz arugula
Grilled Pancetta and Cantaloupe Pizza Directions
- In a small bowl, whisk together the olive oil, vinegar, dijon mustard, minced garlic, and salt and pepper. Set aside.
- Preheat grill to high.
- Dust a work surface with flour. Roll each portion of pizza dough into a ball. Use a rolling pin lightly dusted with flour to roll out the dough into a circle 1/4-inch to 1/3-inch thick. Set on a baking sheet and continue with the remaining dough. If the pizza dough is too elastic and won’t roll out, cover with a clean towel and let rest for at least 10 minutes, then try again.
- Brush each round of dough with olive oil. Arrange a quarter of the pancetta on each one, then top with a quarter of the cantaloupe, mozzarella, red onion, and finally the Parmesan cheese. Carefully transfer the pizzas to the grill. Depending on the size of your grill, you may need to so this in two batches. Cover, and cook 6-7 minutes.
- Place the arugula in a large bowl, drizzle with the dressing, and toss to coat.
- Serve the pizzas with a pile of arugula on each one.