Cantaloupe and Sweet Ricotta Pizza

Cantaloupe and Sweet Ricotta Pizza with Pine Nuts! This dessert pizza is loaded with flavor and visual appeal. It also makes a fabulous summer side dish. 

We’re home!

After 3 fabulous weeks in Italy our Estate d’Italia (Summer of Italy) has come to an end… At least the physical travel portion.

But don’t worry. If you’ve loved all the Italian-inspired recipes, and the fun shots on our Instagram Feed, we’ve got much more coming. Over the next few weeks we will share multiple travel posts featuring places we visited in Italy (places you might want to visit) with gorgeous visuals and tips on Italian travel.

We also learned a thing or two at various cooking classes around Italy. We will have some very authentic Italian dishes coming your way in the near future. And lots of fun stories.

Can’t wait, can’t wait!!!!

In the meantime, I’ve got a fun Italianish dessertish pizza to share with you today.

This grilled dessert pizza is sweet and fruity with nutty crunch from the pine nuts and a peppery bite from the fresh arugula sprinkled over the top.

It’s sort of a dessert pizza (but not as sweet as most dessert pizza recipes) and sort of a side dish.

You could serve this pizza with grilled chicken and a big summer salad for a fantastic summer meal. Or add it to the end of any meal as a whimsical sweet treat!

Either way, there’s nothing as nice as a fresh hot bubbly crust loaded with warm sweet cantaloupe and creamy melty ricotta cheese.

Make sure to check in next week for our first Italy travel post. It will be molto meraviglioso!

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Dessert Pizza

Prep Time: 30 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 35 minutes minutes

Cantaloupe and Sweet Ricotta Pizza with Pine Nuts.

Servings: 8 slices

Ingredients

US Customary - Metric

• 1 pizza dough ball homemade or frozen
• 1 cup ricotta cheese
• 2 tablespoons thick raw honey
• 1 cup sliced cantaloupe pieces
• 2 tablespoons toasted pine nuts
• 1/4 cup fresh arugula or basil
• Salt
• Cornmeal for the pizza crust

Instructions

• Place the pizza dough ball in a large oiled bowl, cover with plastic wrap and allow it to rise until double in size, 1 1/2 to 2 hours.
• Place a large baking stone over the grates of your grill and preheat the grill on high. It's important that the stone is extremely hot before place the pizza on it. Roll out the pizza dough into a thin 13-inch circle. Sprinkle a flat baking sheet with cornmeal and place the pizza crust on top. (The cornmeal helps the pizza crust to slide off the baking sheet.)
• Mix the ricotta cheese and honey in a small bowl. Dollop the ricotta around the surface of the pizza crust, then top it with pieces of cantaloupe. Once the grill reaches at least 600 degrees F, shake the baking sheet to loosen the pizza crust and slide it onto the baking stone. Cover and grill for 2-5 minutes. Check your pizza after 2-3 minutes. If the grill is really hot, it will cook extremely fast. You don't want to burn the bottom!
• Use a large spatula to loosen the pizza and move it back onto the baking sheet. Then top it with pine nuts, fresh arugula, and a light sprinkle of salt. Cut and serve warm!

Notes

You can achieve similar results at the highest temperature in your oven. Yet, grills usually can reach higher temperatures than ovens, making this cooking method more like a wood-burning pizza oven.

Nutrition

Serving: 1slice, Calories: 214kcal, Carbohydrates: 31g, Protein: 8g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 16mg, Sodium: 383mg, Potassium: 106mg, Fiber: 1g, Sugar: 9g, Vitamin A: 900IU, Vitamin C: 8.1mg, Calcium: 66mg, Iron: 1.6mg

Course: Dessert

Cuisine: American

Author: Sommer Collier

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