Keep your oven off, and your house cool this summer. Try this Cantaloupe, Prosciutto, and Burrata Grilled Pizza for your next pizza night!
If you know my husband and me, you know that we are pizza-loving people. We don’t eat it as much as we used to in an effort to clean up our diet, but we can definitely put away some pizza. I love making it at home because I can control the toppings and keep things as healthy as possible. I always opt for the Trader Joe’s Whole Wheat Pizza Dough on pizza night and it didn’t disappoint as the base to this Cantaloupe, Prosciutto, and Burrata Grilled Pizza.
People often ask what my favorite food is and it’s such a hard question to answer. If we’re talking about one solitary item I would say avocados, but eggs come in as a close second. If we’re talking about a dish, it would probably a pizza along these lines. First of all, there’s sweet ripe cantaloupe. Not my favorite alone, but when it’s paired with thinly sliced salty prosciutto… It’s pure heavy. Then there’s the burrata. Guys. If you’ve never had burrata, you need to get you some right. this. minute. Imagine the most indulgent mozzarella that you can think of that’s filled with stracciatella and cream. It’s luscious, indulgent, and addictive. It’s what takes this pizza from ordinary to extraordinary. THEN we have the crust. The base that holds the whole thing together. Grilling pizza dough is my new favorite thing. It cooks CRAZY fast, gets crispier that the oven could even think about, and has so much more flavor. It gets nice bubbled and charred spots, similar to if you cooked it in a brick oven. It’s so cool! If nothing else, you have to try grilling your pizza using your favorite toppings. Make it your summer goal!
- 1 ball fresh pizza dough, homemade, store-bought, or from your favorite pizza place
- olive oil for brushing
- 4 oz package of sliced prosciutto
- 4 oz burrata
- 1 cup cantaloupe chunks
- ½ cup fresh basil leaves
- 2 tbsp honey
- 2 tbsp balsamic glaze
- red pepper flakes, if desired.
- Preheat your grill to high while you prepare the dough. Brush a baking sheet with about a tsp of olive oil. Press the dough into the baking sheet, forming a rectangle. Then, brush that side with additional olive oil. You could also do this in a traditional circle, but I find a rectangle is easier to control on the grill. Once the grill is hot, carefully transfer the dough to the grates. If your pizza dough is still a rectangle at this point, I need you to teach me your ways. Shut the lid, and let the dough cook for 2 minutes. When you check back, the dough should be firm, golden brown, and have visible grill marks. Flip, and it continue cooking for 2 more minutes. Transfer back to the cookie sheet to top with the rest of the ingredients.
- Pinch off pieces of burrata and scatter them around the pizza.
- Wrap the chunks of cantaloupe in pieces of prosciutto and scatter around the pizza. Place any leftover prosciutto on pizza.
- Place basil leaves all around the pizza and drizzle with honey and balsamic glaze. Sprinkle with red pepper flakes, if desired. The heat from the crust should slightly warm the toppings, but if you wish for it to be hotter, you can transfer back to the grill for a couple of minutes.