Tuesday, May 11, 2010

Grilled Pizza with Prosciutto, Melon, Arugula, and Creme Fraiche

I love the combo of prosciutto and juicy cantaloupe, so why not put it on a pizza? First I tried making ribbons of cantaloupe using a veggie peeler. It looked pretty, but I didn't like the texture, so I used diced cantaloupe for the next pizza and it tasted much better.
Grilled Pizza with <span class=

The measurements are guestimations, just through however much toppings you like on top!

Serves 3-4

1 ball pizza dough, homemade or store bought
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 cup grated good quality Asiago cheese
4 slices prosciutto, cut into strips
1/4 Cantaloupe, diced
1/4 cup creme fraiche

Heat BBQ or grill over high heat

Roll dough into 3 or 4 individual pizzas

Cook dough on BBQ for 3 minutes or until it does not stick any longer. Remove from grill. Turn grilled side up and brush with olive oil and minced garlic. Top with cheese. Cook bottom side of pizza for 3 more minutes or until crust is cooked. Top with prosciutto, cantaloupe, and arugula. Place creme fraiche into a sandwich bag with corner snipped off or a squirt bottle, and drizzle over top.


  1. I went to buy the ingredients for this today, but couldn't find creme fraiche. Where do you buy that?

  2. Hi Cecille!
    Trader Joes, Gelson's, and I'm pretty sure Lazy Acres all have creme fraiche. Sometimes Ralph's will have it too.
    It's really not going to make or break this recipe, so if you can't find it just omit it. I think it looks pretty though :)

  3. I was at Trader Joes and Ralphs, but couldn't find it. Anyway I'm making it now....gluten free!

  4. Anonymous12:40 PM

    just bought some at Trader Joes. Can't wait til I make my creme Fraiche, arugula and artichoke heart pizza.

  5. if you dont have or cant find creme fraiche you can make a super simple and easy double cream sauce.

    just start with 2 quarts of heavy cream, and then you can select whatever fresh herbs you want to impart flavor into your sauce, or you can just leave it a plain double cream...me personally , I like to add 2 sprigs of fresh rosemary, 1 tbs vanilla and 2tbs of honey.

    Once you have your cream and desired herbs, pour the cream into a med size sauce pot and CAREFULLY bring to a boil ( i say carefully because if you dont watch it, the cream will boil aggressively and over flow everywhere!!!).

    After it starts to boil lower it to a light simmer and let the cream reduce by half (uncovered).

    Once satisfied with your reduction remove it from the heat and strain the liquid. Then cool your strained double cream and if reduced properly, when chiiled, it will have the consistency of (for lack of a better comparison) ranch dressing...it should coat the back of a spoon and be spreadable. **if you over reduce it will turn into butter when cooled**

    You also dont have to reduce by half, its all personal preference on what you want the consistency to be.

    When I made this pizza i loved it, i cut the amount of cheese to 1/3 cup and i made a rosemary double cream to be my sauce. Then i cooked it with the prociutto on it( i used a combo of spec and serrano ham) then i topped it with the melon that i tossed in olive oil salt, pepper, chives and ricotta solada.

    Then i finished the pizza with fresh chopped rosemary, sea salt, cracked black pepper, and a drizzle of extra virgin olive oil. Its just my interpretation of an already awesome recipe and pizza idea.

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