Sweet, juicy melon and salty, umami-rich prosciutto are one of summer’s best flavor pairings. To marry this happy couple together in an unfussy way, carbs (this time in the form of pizza) come to the rescue! A thin, herb-flecked layer of soft cheese anchors the toppings—delicate ribbons of melon with just a hint of crispy prosciutto keep the sodium level in check without sacrificing any of the flavor. Peppery arugula and slightly bitter radicchio make the sweet and salty flavors pop. If you're gluten-free or trying to cut carbs, this would be lovely on a cauliflower crust.
10 ounces whole wheat pizza dough
1 tablespoon olive oil
1 ounce prosciutto
1 cup part-skim ricotta cheese
2 ounces less-fat cream cheese
3 tablespoons chives, chopped
1/2 teaspoon black pepper
1/2 cup honeydew melon, shaved into ribbons
1/2 cup cantaloupe, shaved into ribbons
1/2 cup watermelon, cut into matchsticks
1/2 cup arugula, chopped
1/4 cup radicchio, shredded
1/2 teaspoon salt
Added sugars 0
Calcium 6% DV
Potassium 4% DV
How to Make It
Allow pizza dough to come to room temperature. Preheat oven to 500℉.
Roll pizza dough into a 12” round. Brush with olive oil. Prick pizza with fork all over.
Chop prosciutto into small pieces, and saute over low heat in a pan until crisp.
Bake crust for 5 minutes.
Mix ricotta, cream cheese, chives, and pepper together.
Spread pizza crust with ricotta mixture, and return crust dough to oven and bake until golden brown, approximately 6-8 minutes.
Remove from oven, top with prosciutto, arugula, and radicchio, reserving a bit of the arugula and radicchio to sprinkle on at the end.
Drape melon ribbons over greens and radicchio. Add watermelon matchsticks. Top with remaining arugula and radicchio, and sprinkle with salt.
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