I baked this pizza with cantaloupe on a really hot summer day – it was over 30 °C outside, and things were heating up not just in the pizza oven. 🔥 The combination of a crispy crust, creamy Fior di Latte, sweet cantaloupe on pizza, and salty Prosciutto Crudo is the perfect refreshment when you’re craving a light but special pizza.
🥖 The Dough – Light & Airy
For the base, I used 280 g dough balls according to my original Neapolitan pizza recipe.
This time, I spread the dough out oval (approx. 30 x 15 cm) – similar to a Pinsa.
👉 Important: Don’t fuss too much with the edge and leave the air in the dough so it rises nicely when baking.
✅ Ingredient List (for 1 Pizza)
- 280 g pizza dough according to Neapolitan recipe
- 1 tbsp olive oil
- 80 g Fior di Latte
- 3 slices cantaloupe
- 3 slices Prosciutto Crudo
- 1 handful arugula
- Balsamic glaze
- optional: 2 tbsp Stracciatella + some organic lemon zest
🔥 Baked Twice – Here’s How
The trick with this pizza: it’s baked twice.
- Drizzle the dough ball with olive oil.
- Into the pizza oven at approx. 450 °C stone temperature (e.g., in the Everdure KILN R or Witt Piccolo Rotante).
👉 If you don’t have a rotating oven: turn the pizza every 10–15 seconds for even baking. - Remove after approx. 60 seconds.
- Top with Fior di Latte and put back in the oven until the cheese is melted. 🧀
- Then let the pizza cool slightly.
🍈 The Summer Topping
While the pizza cools a bit, let’s prepare the toppings:
- 3 slices of cantaloupe (thinly sliced)
- 3 slices of Prosciutto Crudo
- a handful of arugula
- some balsamic glaze
👉 Optional: Stracciatella and some organic lemon zest for a fresh, creamy note. 🍋
👩🍳 For Beginners: Oven Alternative
Not everyone has a pizza oven – no problem!
It works in a regular oven too:
- 250 °C top/bottom heat
- Bake the pizza for 5–6 minutes first, then add cheese and bake for another 2–3 minutes until everything is melted.
😍 Why This Combination Works So Well
Sweet melon + salty prosciutto = a classic from Italy (Prosciutto e Melone).
Add the creamy Fior di Latte and the freshness of arugula – and you have a pizza that’s perfect for summer. 🌿🍷
📦 My Tip
The best pizza is made with the right accessories:
This makes baking even more fun and the results will be just like in Italy. 🇮🇹
✨ Conclusion
This doubly baked pizza is crispy on the outside, fluffy on the inside, and combines sweet-juicy with savory-salty – a true summer highlight! Definitely try it and tell me in the comments how you liked it.
👉 And if you feel like mastering pizza from scratch: Check out my Pizza Workshops – there I’ll show you all the tricks for dough, oven, and toppings. 🍕
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Pizza mit Zuckermelone und Prosciutto Crudo
Ingredients
- 280 g Pizzateig nach neapolitanischem Rezept
- 1 EL Olivenöl
- 80 g Fior di Latte
- 3 Scheiben Zuckermelone 🍈
- 3 Scheiben Prosciutto Crudo
- 1 Rucola 🌿
- Balsamico-Creme
- 2 EL Stracciatella + etwas Bio-Zitronenabrieb 🍋 optional
Instructions
- Teig oval (ca. 30 x 15 cm) ausbreiten und mit Olivenöl beträufeln.
- Bei ca. 450 °C für 60 Sek. backen, bis der Boden aufgeht.
- Mit Fior di Latte belegen und erneut kurz backen, bis der Käse geschmolzen ist.
- Etwas abkühlen lassen.
- Mit Zuckermelone, Prosciutto, Rucola und Balsamico-Creme toppen.
- Optional mit Stracciatella und Zitronenabrieb verfeinern.
