Name: Grilled Pancetta and Cantaloupe Flatbread
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: Italian American
Ingredients: 3 cups all-purpose flour; 1 package (1 1/2 teaspoons) active dry yeast; 1 cup 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 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 fresh mozzarella cheese, sliced into 1/4″ thick pieces; 1 cup grated Parmesan cheese; 10 ounces 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

Description

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.

Ingredients

Units Scale

For the Flatbread Dough:

3 cups all-purpose flour
1 package (1 1/2 teaspoons) active dry yeast
1 cup 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

For the Flatbread:

1/2 pound 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 fresh mozzarella cheese, sliced into 1/4″ thick pieces
1 cup grated Parmesan cheese
10 ounces baby arugula

For Salad Dressing:

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

Making the Dough

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

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

Making the Flatbread

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

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

Serve

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

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.

Prep Time: 120 mins
Cook Time: 20 mins
Category: Appetizers
Method: Grilling
Cuisine: Italian American