Prosciutto Melon Summer Pizza

  • Category Dinner
  • Cook Time 00:08:00
  • Prep Time 00:10:00
Trust us. This recipe is PERFECT for summer. The goat cheese compliments the melon and prosciutto so well while getting in the fresh mixed greens. You really can’t wish for anything more!


  • 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


  1. Roast the shallots in an oven at 350 F for 30-35 minutes or until golden brown and soft
  2. Place in a bender along with the other ingredients and blend until smooth
  3. Use immediately or refrigerate for 3-5 days
  4. Pre-heat the oven to 400F
  5. Break up the goat cheese and shmear in an even layer over the entire crust
  6. Carefully separate the slices of prosciutto and lay them on the goat cheese in a single layer
  7. 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
  8. In a mixing bowl, combine the arugula, shaved red onion, and julienne melon with the roasted shallot vinaigrette and thoroughly coat
  9. Top the prosciutto-goat cheese crust with the salad mixture and finish with shaved Parmesan
  10. Serve!