Pizza with prosciutto crudo raw ham, mint oil, melon and Pecorino cheese

• 15 minutes to prepare •  15 minutes to cook  • Serves 4

Prosciutto e melone

This pizza with Prosciutto crudo raw ham, and melon comes from one of the Italian starters now famous all over the world.
A perfect match gave the ham and a good ripe melon slices is unmatched!

Pizza ham and melon, actually it has many variations more or less good according to taste.
The most popular seems to be the simple focaccia with oil, salt and rosemary served with slices of melon and prosciutto. Also the version that includes the addition of the rocket is in high demand. Finally, with many more calories holding forth the classic margherita with the addition of ham and a few thin slice of melon.

Today, in our recipe, we prepare the most classic of this pizza: pizza with prosciutto slices added after cooking, along with melon slices, Pecorino cheese and mint oil.
Enjoy!

Here are ingredients for a 4-serving recipe (4 pizzas):

1 kg pizza dough divided into 4 balls (you may find here my pizza dough recipe and here my recipe for sourdough pizza)
200 g Pecorino cheese
200 g melon
1 sprig mint - washed and chopped
200 g Prosciutto crudo rawham
EVO oil
salt and pepper

1. When you are ready to bake the pizzas, take the dough out of the fridge, leaving at least 1 hour and half for it to warm up and get pliable
2. In a bowl mix 4 tablespoons of EVO oil, with chopped mint leaves, a pinch of salt, freshly ground pepper
3. Preheat oven to 270°C (or, better, as far as oven temperatures go)
4. Slice the melon into very thin slices. Do the same with the Pecorino cheese and keep both aside
5. Generously dust the counter with semolina flour. Make the pizzas one at a time. Dip your hands in flour and lift a ball of dough. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss. When the dough is stretched out to your satisfaction (about 25 cm in diameter), lay it on the baking tray covered by baking paper
6. Pour some EVO oil over each pizza
7. Bake the pizza for about 10 minutes. If the top gets done before the bottom, you will need to move the baking tray to a lower self before the next round
8. Remove the pizza from the oven and transfer it to a wooden cutting board. Pour some mint oil on top, then layer few slices of Prosciutto crudo raw ham, Pecorino cheese and melon. Serve and enjoy!

Nutrition Facts are detailed in the table below. Data is provided per serving.