Craig Priebe, author of "Grilled Pizzas and Piadinas," shares his recipe for grilled pizza dough with cantaloupe pizza sauce. Learn how to bake your own pizza dough and sauce for your date night or any occasion!
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
533 per serving
- 1/4 cup sugar
- 1 tablespoons water
- 1 cup ripe cantaloupe, chopped into -inch cubes
- 1/2 fresh jalapeo, seeded and minced
- 1 tablespoons red wine vinegar
- 1 teaspoons extra virgin olive oil
- 1 grilled pizza crust
- 1 tablespoons Herbed Grill Oil or extra virgin olive oil
- 1 tablespoons grated Parmesan
- 1/2 cup shredded mozzarella
- 1/2 cup grated Fontina
- 3 ounces prosciutto, about 9 slices
- 3/4 cup crumbled Gorgonzola
- 2 tablespoons roasted walnuts, chopped
- 4 fresh sage leaves, whole or chopped (optional)
When working with hot peppers such as jalapeos, do not touch your eyes. Wash your hands, utensils, and cutting board thoroughly as soon as you are finished.
To make the Cantaloupe Chutney, put the sugar and water in a small skillet over medium heat. Stir constantly until it turns a light golden brown, about 8 minutes. If the sugar hardens into lumps, don't worry, it will melt as the chutney cooks.
Add the cantaloupe, jalapeo, and vinegar, and stir. Reduce the heat to medium low. Cook until most of the liquid is gone and the chutney is thick, about 10 minutes. Stir occasionally so it doesn't burn on the bottom. Remove from heat and stir in the olive oil.
Brush the grilled side of the pizza crust with the Herbed Grill Oil. Sprinkle on the Parmesan, mozzarella, and Fontina. Drop spoonfuls of the Cantaloupe Chutney on top, then add the prosciutto in bunched-up slices, filling in the spots to make a colorful pattern. Sprinkle the Gorgonzola over all.
Grill the pizza according to Chapter 4. When the pizza is ready to be served, sprinkle on the walnut pieces and sage, if desired.