Prosciutto Melon Summer Pizza
- Category Dinner
- Cook Time 00:08:00
- Prep Time 00:10:00
Ingredients
- 1 Angelic Bakehouse Thin & Crispy Pizza Crust
- 4 oz herb goat cheese
- 1 package sliced prosciutto
- 2 oz baby arugula
- 1/2 cup red onion, shaved
- 1.5 cups julienne melon (cantaloupe, honeydew, etc.)
- 2 oz roasted shallot vinaigrette
- 1/4 cup shaved Parmesan
- 2 lg or 3 medium shallots, pealed
- 1/4 cup white balsamic vinegar
- 1/2 tsp each salt and pepper
- 1 tsp each chopped fresh parsley, basil, oregano, and thyme
- 1 cup extra virgin olive oil
Instructions
- Roast the shallots in an oven at 350 F for 30-35 minutes or until golden brown and soft
- Place in a bender along with the other ingredients and blend until smooth
- Use immediately or refrigerate for 3-5 days
- Pre-heat the oven to 400F
- Break up the goat cheese and shmear in an even layer over the entire crust
- Carefully separate the slices of prosciutto and lay them on the goat cheese in a single layer
- Bake in the oven directly on the rack in the center of the oven for 8 minutes until the crust is golden brown and crispy
- In a mixing bowl, combine the arugula, shaved red onion, and julienne melon with the roasted shallot vinaigrette and thoroughly coat
- Top the prosciutto-goat cheese crust with the salad mixture and finish with shaved Parmesan
- Serve!
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