Prosciutto and Melon Pizza

Name: Prosciutto and Melon Pizza
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) pizza dough, store-bought or homemade, at room temperature; 1½ tbsp (22 ml) extra virgin olive oil, divided; 6 oz (170 g) fresh mozzarella, low-moisture, torn into bite-sized pieces; 3 oz (85 g) prosciutto di Parma, thinly sliced; 8 oz (225 g) fresh cantaloupe, rind and seeds removed, cut into ½-inch (1 cm) cubes or thin slices; 2 cups (50 g) fresh arugula, loosely packed, stems removed; to taste sea salt; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A light and elegant pizza balancing the salty richness of prosciutto, sweet cantaloupe, peppery arugula, and creamy mozzarella on a crispy, thin crust. Fresh from the oven, this Italian-inspired pie is perfect as an appetizer or light main course.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: One 12-inch (30 cm) pizza (4 slices)

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Steps

Before you start

Preheat your oven to 475°F (245°C) for at least 15 minutes
If using store-bought dough, let it come to room temperature for 10 minutes before stretching
Have all toppings prepped and ready before the dough goes in the oven

1
Prepare the pizza pan
- Drizzle 1 tablespoon (15 ml) of olive oil onto a 12-inch (30 cm) pizza pan or baking sheet.
- Using your fingers or a paper towel, spread the oil evenly across the surface.
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Tip: Oiling the pan prevents sticking and creates a crispy, golden base.
2
Shape the dough
- Place the room-temperature pizza dough on the prepared pan.
- Using your fingertips and palms, gently stretch and press the dough to fill the pan evenly, working from the center outward.
- Aim for a thin, even thickness of about ¼ inch (6 mm).
- Let the dough relax for 2–3 minutes if it springs back; this makes it easier to shape.
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Ready when: Dough is stretched to fill the pan and is even in thickness
Tip: Don't use a rolling pin—gentle stretching by hand prevents toughness and keeps air bubbles intact.
3
Brush and pre-bakeOven 475°F / 245°C
- Brush the remaining ½ tablespoon (8 ml) of olive oil lightly over the stretched dough.
- Place the pizza pan in the preheated 475°F (245°C) oven and bake for 5 minutes, until the crust is set and just beginning to turn pale golden but is not yet fully cooked.
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Ready when: Crust is set and pale golden, still slightly soft to the touch
Tip: Pre-baking the crust for a few minutes prevents it from becoming soggy under fresh toppings.
4
Add mozzarella
- Remove the pizza from the oven (do not turn it off).
- Scatter the torn mozzarella pieces evenly over the pre-baked crust, leaving a thin border (about ½ inch / 1 cm) around the edges.
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Tip: Tear the mozzarella rather than grating it for a more rustic, creamy texture when melted.
5
Arrange prosciutto and cantaloupe
- Drape the prosciutto slices loosely over the mozzarella, crumpling them slightly so they have texture.
- Scatter the cantaloupe cubes or slices evenly across the pizza, distributing them between and around the prosciutto.
- Sprinkle lightly with sea salt and black pepper.
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Tip: Don't compress the prosciutto—it's delicate and tastes better with loose, rippled folds.
6
Final bakeOven 475°F / 245°C
- Return the pizza to the 475°F (245°C) oven and bake for 7–8 minutes, until the crust is golden brown at the edges, the mozzarella is melted and bubbly, and the prosciutto edges are very lightly crisped and curled.
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Ready when: Crust is golden brown at the edges, mozzarella is melted and bubbly, prosciutto is lightly curled at the edges
Tip: Watch carefully toward the end—every oven varies, and you want the crust crispy but not burnt.
7
Add arugula and finish
- Remove the pizza from the oven and let it rest for 1–2 minutes.
- While it's still warm, scatter the fresh arugula over the top.
- The heat will slightly wilt the leaves and bring out their peppery flavor.
- Drizzle with a tiny amount of extra virgin olive oil if desired, and finish with a pinch of red pepper flakes (if using) and another crack of black pepper.
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Ready when: Arugula is scattered and slightly wilted from residual heat
Tip: Add arugula at the very end—it should be fresh and just barely warmed by the hot pizza, not fully cooked.
8
Slice and serve
- Using a sharp knife or pizza cutter, cut the pizza into 4 slices.
- Serve immediately while the crust is still warm and crispy and the cheese is at its creamiest.
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Ready when: Pizza is cut into clean, even slices
Tip: A hot pizza cutter or a very sharp knife makes clean cuts without dragging the toppings.

Good to know

Tips

Quality counts here: use the best prosciutto and fresh, ripe cantaloupe you can find. This simple pizza shines or falls flat based on ingredient quality.
If your cantaloupe is very juicy, pat the cubes dry with a paper towel before adding them to prevent excess moisture from making the crust soggy.
For a crisper crust, bake on a preheated pizza stone or steel at 500°F (260°C) for 10–12 minutes total, but reduce the pre-bake time to 3 minutes.
This pizza pairs beautifully with a crisp white wine like Pinot Grigio or a light rosé that echoes the melon's sweetness.

Storage & reheating

This pizza is best eaten fresh and warm, straight from the oven. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5–7 minutes until warmed through. Do not freeze, as the fresh melon and arugula will not maintain quality when thawed.

Substitutions

fresh cantaloupe → honeydew melon or ripe peach. Both offer similar sweetness and a tender texture. Slice peaches thin to prevent excessive moisture on the pizza.
prosciutto di Parma → speck or serrano ham. These cured meats provide similar salty depth. Use the same weight and adjust thinly sliced.
fresh arugula → baby spinach or mizuna greens. Both add greenery and a mild peppery note. Use the same volume and add at the very end.
fresh mozzarella, low-moisture → burrata or ricotta dollops. These create a creamier, richer pizza. Burrata adds luxury; ricotta adds a lighter, tangier touch.