Grilled pizza with prosciutto and melon

From the dough to the toppings, Julie Biuso’s primo pizza is full of authentic Italian flavour

  • 45 mins cooking
  • Makes 3
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Grilled pizza with prosciutto and melon
  • 1/2 rockmelon, deseeded and finely diced
  • 1 tablespoon lemon juice
  • 1/2 cup mint leaves, slivered
  • 1 hot red chilli, finely chopped, remove seeds before chopping if preferred
  • 1 batch of pizza dough
  • fine semolina, for shaping dough
  • extra virgin olive oil
  • 300 gram mozzarella, drained, mopped and thinly sliced
  • flaky sea salt
  • 8 slice prosciutto


Grilled pizza with prosciutto and melon
  • 1
    Put diced melon in a bowl with lemon, mint and chilli. Taste it – it should have a nice little zing.
  • 2
    Divide dough in three and roll and shape each piece into an oval on baking trays sprinkled with semolina.
  • 3
    Preheat a cast-iron ridged grill pan over medium-high heat. Brush one side of each pizza base with extra virgin olive oil. Cook bases one at a time, oiled side down, in grill pan for 2-3 minutes, until nicely browned.
  • 4
    Transfer bases, grilled side up, to baking trays that have been sprinkled with semolina. Divide mozzarella among pizzas and sprinkle with sea salt. Garnish with prosciutto. Preheat an oven grill on medium-high.
  • 5
    Return each pizza to grill pan and cook until base is nicely browned. Finish pizzas off under hot grill, cooking until mozzarella has browned and prosciutto is crisp. Spoon melon over pizzas and serve immediately.

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