Grilled burrata, melon, & prosciutto flatbread pizza is a simple dish to whip up for an appetizer or main course. The flatbread gets simply grilled with a little olive oil and rubbed with garlic. Top the grilled flatbreads with burrata, shaved melon, prosciutto, and your favorite fresh summertime herbs. It’s that easy.
We are in full summertime swing over here. The heat wave of last week has passed and it’s really pleasant to live in the Midwest. At this moment. I’m sure by the time I hit the “Schedule Post” button, another heat wave or monsoon will be coming our way.
I’ll enjoy it while it lasts.
There is a crazy occurrence that happens every summer in our kitchen. Summer rolls around and our oven goes on strike. Seriously. The old girl takes about an hour to preheat in the summer months. Who doesn’t want their oven on for an hour longer than it needs to be when it’s 95 degrees outside?
Insane.
Mike and I could and most likely should be proactive about this and have somebody come service the dang thing. However, it is way more fun to figure out ways around using the oven at all. We like to think we are being cost effective this way.
One way we have outsmarted our oven is using the grill way more often.
I love making grilled flatbread pizzas. It is very customizable. You can make kid-friendly ones like pepperoni or cheese. You can get all fancy with it and go the grilled burrata, melon, and prosciutto flatbread pizza route. Look how pretty these guys are!
The flatbread is coated in olive oil, salt, and pepper. It gets grilled on one side. then we rub it with a clove of garlic. Top the grilled side with the cheese and prosciutto. Back to the grill we go! To finish it up, some shaved cantaloupe, fresh herbs, fresh micro-greens, and a drizzle of balsamic glaze.
The whole recipe takes well under 30 minutes. Cut them into small pieces and serve as an appetizer or enjoy one pizza to yourself for lunch/dinner.
Mike and Stef: 1
Oven: 0
Grilled Burrata, Melon, & Prosciutto Flatbread Pizza
Simply grilled flatbread topped with burrata, shaved cantaloupe, and prosciutto. Finish off with balsamic glaze and some fresh herbs.
Ingredients
- 4 Small Flatbreads or Na'an
- 1 tbsp extra-virgin olive oil
- salt & pepper
- 1 clove of garlic, cut in half
- 8oz burrata cheese, each ball broken into about 4 wedges
- 3oz Sliced Prosciutto
- 1/4 Cup Shaved Cantaloupe
- Balsamic Glaze
- Fresh Basil
- Fresh Micro-greens
Instructions
- Preheat your gas grill to medium. If you are using a coal-fired grill, arrange the coals to one side of the grill. Grill over indirect heat.
- Drizzle olive oil on all sides of the flatbread. Sprinkle one side with a pinch of salt and pepper.
- Grill the seasoned side down first. Grill for about 3-4 minutes until grill marks appear. Remove the flatbread and transfer to a large baking sheet. Rub each grilled side with the cut clove of garlic.
- Top each grilled side with a few pieces of cheese and prosciutto. Place them back on the grill, with the lid closed, for 2-3 minutes until the cheese is slightly melted and the crust is crispy.
- Remove pizzas, transfer back to the baking sheet. Top each pizza with a few slices of melon, a drizzle of balsamic glaze, and some fresh herbs.
Notes
I find it easiest to remove the skin and seeds from one wedge of cantaloupe and then use your vegetable peeler to get the long thin slices of melon for the topping.
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