Description
Sweet cantaloupe and salty pancetta make a surprisingly delicious flatbread. Arugula adds a peppery bite.
Ingredients
Units
Scale
- 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
Instructions
- Making the Dough
- 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
- Slice cantaloupe and onion; set aside.
- Separate pancetta slices.
- Making the Flatbread
- Preheat the grill to medium-high (approximately 375-400°F (190-204°C)).
- 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
- Whisk together all dressing ingredients.
- Toss arugula in dressing right before serving.
- Serve
- 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