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RECIPE
18 INGREDIENTS20 STEPS1HR 7MIN

Grilled Pancetta and Melon Pizza

4.0
3 Ratings

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Homemade pizza dough, topped with sliced cantaloupe, pancetta, and a simple salad of arugula greens tossed in vinaigrette. Serve this with a chilled white wine or an ice cold beer.
1HR 7MIN
Total Time

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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Ingredients

US / METRIC
Servings:
4
Serves 4

Pizza Dough

1/2 Tbsp
Active Dry Yeast
1 cup
Warm  Water
105-115 degrees F
1 Tbsp
1 tsp
Freshly Ground Black Pepper
1 Tbsp
Extra-Virgin Olive Oil

Pizza

1 cup
Pancetta , thinly sliced
1/2
Cantaloupe
1/4
Red Onion , thinly sliced
4 cups
fresh, sliced into 1/4" thick pieces
1 cup
14 cups

Dressing

3 Tbsp
Extra-Virgin Olive Oil
1 Tbsp
Red Wine Vinegar
1 tsp
Dijon Mustard
1 clove
Large  Garlic
1/2 tsp
1/4 tsp
Freshly Ground Black Pepper

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Nutrition Per Serving

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CALORIES
1150
FAT
64.0 g
PROTEIN
56.3 g
CARBS
88.7 g

Author's Notes

If you're making your own pizza dough, start a day ahead, so it can rise several times. One pizza dough will make 4 individual 6-8" pizzas and will serve 3-4 people as a main course or 6-8 for an appetizer.

Cooking Instructions

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Step 1
Add the All-Purpose Flour (3 cup) to the bowl of a stand mixer fitted with a dough hook.
Step 2
In a separate bowl, combine Active Dry Yeast (1 1/2 teaspoon) with the Water (1 cup) and stir together. Set aside for a few minutes until the yeast starts to bubble.
Step 3
Add the yeast to the dough and turn the mixer onto a low setting. Knead the dough on low speed for 5 to 6 minutes.
Step 4
Add Sea Salt (1 tablespoon) and Freshly Ground Black Pepper (1 teaspoon) and continue kneading for 2 more minutes.
Step 5
Remove the bowl from the stand. Shape the dough into a round ball and set in the bowl. Pour the Extra-Virgin Olive Oil (1 tablespoon) over the dough and turn the dough over until it is well coated with olive oil.
Step 6
Cover with plastic wrap and refrigerate for 12 hours. It will double in bulk and start to develop a yeasty aroma.
Step 7
The dough is ready to use at this point, but for a more flavorful dough, punch it down and reform into a tight ball. Put the dough back in the bowl, cover and refrigerate for another 12 hours.
Step 8
Remove the dough from the refrigerator and let it sit at room temperature for about half an hour.
Step 9
Meanwhile, prepare the toppings. Separate the Pancetta (0.5 pound) slices so they are easily accessible (they tend to stick).
Step 10
Slice the Cantaloupe (1/2) into thin slices. If you want to be fancy, use a biscuit cutter to cut the cantaloupe into "pepperoni rounds".
Step 11
Place the Baby Arugula (10 ounce) into a salad bowl and set aside. In a small bowl combine the Extra-Virgin Olive Oil (3 tablespoon) Red Wine Vinegar (1 tablespoon), Dijon Mustard (1 teaspoon), minced Garlic (1 clove), Sea Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon).
Step 12
Whisk to combine and set aside. (Don't dress the greens until you're ready to serve -- otherwise they will wilt.)
Step 13
Preheat the grill to 400 degrees F (200 degrees C). Dust your work surface with flour. Separate the dough into 4 equal portions and roll each one into a ball.
Step 14
Place one ball of dough on the work surface and use a rolling pin, lightly dusted with flour to roll the dough into a disc about 1/4 - 1/3 inch thick. Set the dough onto a baking sheet and continue rolling out the other balls of dough.
Step 15
Assemble these ingredients by the grill: pizza dough, olive oil (and pastry brush), pancetta, cantaloupe, Mozzarella Cheese (16 ounce), Red Onion (1/4), Parmesan Cheese (1 cup).
Step 16
Place a pizza dough on the grill. Sprinkle with 1 teaspoon of olive oil and quickly brush the oil over the dough with a pastry brush.
Step 17
Lay one quarter of the pancetta over the dough in an even layer. Top with a quarter of the cantaloupe, mozzarella, onions and parmesan cheese.
Step 18
Close the lid on the grill and cook for 6-7 minutes. Monitor the grill in case of any flare ups. Use a large spatula to transfer the pizza to a baking sheet or pizza peel.
Step 19
Continue with the remaining pizzas.
Step 20
Add the dressing to the arugula and toss. Serve pizzas individually with a nest of arugula on top, or cut into wedges and top each wedge with greens. Enjoy!

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Nutrition Per Serving
Calories
1150
% Daily Value*
Fat
64.0 g
82%
Saturated Fat
28.4 g
142%
Trans Fat
0.0 g
--
Cholesterol
130.4 mg
43%
Carbohydrates
88.7 g
32%
Fiber
5.2 g
19%
Sugars
15.7 g
--
Protein
56.3 g
113%
Sodium
2724.9 mg
118%
Vitamin D
0.6 µg
3%
Calcium
1024.5 mg
79%
Iron
6.8 mg
38%
Potassium
661.6 mg
14%
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