Grilled Pancetta and Melon Pizza with Arugula
A sophisticated grilled pizza featuring salty pancetta, sweet cantaloupe, and creamy mozzarella on a 24-hour cold-fermented dough. The cool arugula salad with Dijon vinaigrette provides peppery contrast to the warm, charred crust. Ideal for summer entertaining when you want restaurant-quality results from your grill. This version showcases the surprising harmony of cured pork and fresh fruit, by the yeasty depth of a long fermentation.
Ingredients
- 3 cup all-purpose flour
- 1 ½ teaspoon active dry yeast
- 1 cup water
- 1 tablespoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, for dough
- ½ pound pancetta, sliced
- ½ cantaloupe, sliced thinhoneydew1:1preference
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- ¼ red onion, thinly sliced
- 16 ounce mozzarella cheese, shredded or sliceddairy-free mozzarella1:1veganFull guide →
- 1 cup parmesan cheese, grated
- 10 ounce baby arugula
- 3 tablespoon extra-virgin olive oil, for dressing
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- 1 clove garlic, minced
- ½ teaspoon sea salt, for dressing
- ¼ teaspoon freshly ground black pepper, for dressing
Instructions
- 1
Combine yeast with water in a separate bowl, stir and let bubble briefly.
- 2
Add yeast mixture to flour in stand mixer with dough hook. Knead on low speed 5-6 minutes.
- 3
Add salt and pepper, continue kneading 2 minutes.
- 4
Coat dough with olive oil, cover with plastic wrap and refrigerate 12 hours until doubled.
- 5
Punch down dough, reform into tight ball, cover and refrigerate another 12 hours for deeper flavor.
- 6
Remove dough from refrigerator and let sit at room temperature about 30 minutes.
- 7
Separate pancetta slices. Slice cantaloupe thinly, optionally cut into rounds with biscuit cutter.
- 8
Place arugula in bowl. Whisk together olive oil, vinegar, mustard, minced garlic, salt and pepper. Set dressing aside.
- 9
Preheat grill to 400 degrees F. Dust work surface with flour, divide dough into 4 equal portions and shape into balls.
- 10
Roll each dough ball into disc about 1/4 to 1/3 inch thick on floured surface, transfer to baking sheet.
- 11
Place dough on grill, brush with olive oil using pastry brush.
- 12
Layer with quarter of pancetta, cantaloupe, mozzarella, red onion and parmesan cheese.
- 13
Close grill lid and cook 6-7 minutes, monitoring for flare-ups. Transfer to baking sheet with large spatula.
- 14
Repeat with remaining dough portions.
- 15
Dress arugula with vinaigrette just before serving. Top pizzas with arugula nest or serve alongside.
- 16
Cut into wedges if desired.
Tips
Cold ferment dough for 24 hours total to develop complex flavor and better digestibility. Punch down after 12 hours for optimal yeast activity and taste development.
Have all toppings prepped and assembled by the grill before cooking. Dress arugula only moments before serving to prevent wilting from residual heat.
Use a pizza peel or large metal spatula with a firm, quick motion to transfer pizzas from grill to platter, avoiding tears in the dough.
Good to Know
Unused dough keeps refrigerated up to 5 days in an airtight container. Leftover pizza stores in airtight container 2-3 days; reheat on grill or cast iron skillet.
Prepare dough through both cold fermentation stages up to 24 hours ahead. All topping components can be prepped and stored separately up to 4 hours before grilling.
Serve immediately after grilling while crust is warm and crispy. Dress arugula just before plating. Pairs well with chilled white wine, sparkling cider, or citrus-forward cocktails.
Common Mistakes
Dress arugula too early to avoid wilting from heat.
Skip the second 12-hour fermentation for adequate flavor development.
Overload toppings which prevents crust from cooking through.
Leave pancetta too thick; separate slices fully for even cooking.
Substitutions
Vegan Options
General Alternatives
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FAQ
Can I prepare the dough ahead of time?
Yes. Complete both cold fermentation stages up to 24 hours in advance. Let dough sit at room temperature for 30 minutes before shaping and grilling. The longer ferment actually improves flavor and texture significantly.
What if I don't have a grill or prefer oven baking?
Preheat oven to 475 degrees F (245 degrees C). Place prepared dough on parchment-lined baking sheet or pizza stone. Top as directed and bake 12-15 minutes until crust is golden and cheese melts. Charring will be less pronounced than grilled.
How long can I keep leftover pizza?
Store cooled pizza in airtight container refrigerated for 2-3 days. Reheat on preheated grill grate, cast iron skillet, or oven at 350 degrees F until warmed through and crust crisps, about 5-8 minutes depending on method.