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
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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
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