Grilled Pancetta and Cantaloupe Flatbread

Grilled pancetta and cantaloupe flatbread is a great weekend dish. The sweet-savory combination of melon and pancetta pairs well with the smokiness of the crust, and the arugula topping.

When I was a kid my parents had a dinner party. They invited friends to the house and we spent the better part of our Saturday cleaning and vacuuming, dusting, and setting the table — with the good china. I remember my parents’ dinner parties because they always felt like special occasions. My brother and I usually ate before the guests arrived and were happily ensconced in the latest episodes of The Love Boat and Fantasy Island while Mom and Dad entertained their company.

Mom pulled out all the stops for company. On this particular occasion, she made the appetizer in advance – prosciutto and melon with shaves of fresh parmesan cheese. She arranged it just so on the china, covered it in plastic wrap and put it in the fridge until it was “time”. Now, I realize that prosciutto and melon – while a classic – isn’t exactly an earth shattering combination. But to my ten-year-old self, it seemed pretty bold. And since I helped Mom with the prep — and got to sample the less-than-perfect bits – I remember being surprised by the intensity of the sweet-savory combination.

Today, I’m revisiting those flavors. With a homemade, grilled flatbread. Call it a pizza if you’d like, but whatever you call it — it’s gonna be good! I made my own dough but you don’t have to — most bakery departments sell fresh pizza dough for about $2. Instead of prosciutto, I used the less expensive pancetta, sliced very thinly. It browned beautifully on the grill, and topped it off with well dressed arugula.

Even better than I remembered it.

How to Make Grilled Pancetta and Cantaloupe Flatbread

Making the Dough

1. Mix Dough Ingredients:
   • In the bowl of a stand mixer fitted with a dough hook, add flour and sea salt.
   • In a separate bowl, mix warm water and yeast. Let sit until frothy, about 5 minutes.
   • Start the mixer on low, gradually add the yeast mixture and olive oil to the flour. Knead on low for 7-8 minutes until the dough is smooth.
   • Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 1-2 hours.

Preparing Toppings

2. Prep Toppings:
   • Slice cantaloupe and onion; set aside.
   • Separate pancetta slices.

Making the Flatbread

3. Shape and Cook:
   • Preheat the grill to medium-high.
   • Divide the dough into 4 equal parts. Roll each into a thin circle on a floured surface.
   • Brush one side with olive oil and place oiled side down on the grill.
   • Quickly top with slices of pancetta, cantaloupe, mozzarella, onion, and a sprinkle of Parmesan.
   • Close the grill and cook for 6-7 minutes until the bottom is crisp and cheese is melted.
   • Repeat for remaining flatbreads.

Salad Preparation

4. Dress the Arugula:
   • Whisk together all dressing ingredients.
   • Toss arugula in dressing right before serving.

Serve

5. Assemble and Serve:
   • Place grilled flatbread on a plate, top with dressed arugula, additional Parmesan if desired.

Recipe Notes

• Dough Prep: For best results, let the dough rise until doubled. This may take longer in cooler environments.
• Grilling Tips: If using a charcoal grill, ensure coals are evenly distributed to avoid hot spots that could burn the flatbread.
• Serving Suggestion: Serve immediately for best texture, accompanied by a chilled white wine.

Yield, Prep Time, Cook Time, and Method

• Yield: Serves 4
• Prep Time: 2 hours (including dough rising)
• Cook Time: 20 minutes
• Method: Grilling

Grilled Pancetta and Cantaloupe Flatbread

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4.9 from 7 reviews

• Author: Lisa Lotts
• Total Time: 53 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Sweet cantaloupe and salty pancetta make a surprisingly delicious flatbread. Arugula adds a peppery bite.

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Ingredients

Units USM Scale 1x2x3x

• 3 cups (710 ml) all-purpose flour
• 1 1/2 teaspoons active dry yeast
• 1 cups (237 ml) warm water (105-115 degrees Fahrenheit)
• 1 tablespoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• Extra flour for rolling out dough
• 1/2 pound (227 g) thinly sliced pancetta
• 1/2 cantaloupe, seeded, cut into 1/4" thick slices (cut into rounds with a biscuit cutter if desired)
• 1/4 red onion, thinly sliced
• 16 ounces (454 g) fresh mozzarella cheese, sliced into 1/4" thick pieces
• 1 cups (237 ml) grated Parmesan cheese
• 10 ounces (284 g) baby arugula
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 large clove garlic, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

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Instructions

1. Making the Dough
2. In the bowl of a stand mixer fitted with a dough hook, add flour and sea salt.
3. In a separate bowl, mix warm water and yeast. Let sit until frothy, about 5 minutes.
4. Start the mixer on low, gradually add the yeast mixture and olive oil to the flour. Knead on low for 7-8 minutes until the dough is smooth.
5. Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 1-2 hours.
6. Preparing Toppings
7. Slice cantaloupe and onion; set aside.
8. Separate pancetta slices.
9. Making the Flatbread
10. Preheat the grill to medium-high (approximately 375-400°F (190-204°C)).
11. Divide the dough into 4 equal parts. Roll each into a thin circle on a floured surface.
12. Brush one side with olive oil and place oiled side down on the grill.
13. Quickly top with slices of pancetta, cantaloupe, mozzarella, onion, and a sprinkle of Parmesan.
14. Close the grill and cook for 6-7 minutes until the bottom is crisp and cheese is melted.
15. Repeat for remaining flatbreads.
16. Salad Preparation
17. Whisk together all dressing ingredients.
18. Toss arugula in dressing right before serving.
19. Serve
20. Place grilled flatbread on a plate, top with dressed arugula, additional Parmesan if desired.

Notes

• For easier grilling, pre-cook the pancetta until slightly crisp before adding it to the flatbread.
• Substitute prosciutto for pancetta for a less salty flavor profile.
• Store leftover flatbreads in the refrigerator for up to 2 days and reheat in a skillet or oven.

• Prep Time: 25 minutes
• Cook Time: 28 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Italian

Nutrition

• Serving Size: 1 flatbread
• Calories: 450
• Sugar: 10
• Sodium: 700
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 12
• Carbohydrates: 50
• Fiber: 5
• Protein: 15
• Cholesterol: 40

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