Riley has started this funny habit of running around the dining room table over and over again. He doesn't make any noises like you might expect a toddler to do while going in circles. Instead, there is only the sound of his little feet hitting the wood floor with a soft, muted sound that I hope never escapes my memory when he is six feet tall and no longer my little baby. I fear that day will come much faster than I'm prepared for, so I'm trying to soak up every goofy, sweet little moment I get with him.
Here's the thing: watching Riley run around in circles is adorable. Watching me run around in circles is not. When we have little gatherings at our house, I sometimes feel like all I'm doing is running around like crazy trying to make sure food is ready, drinks are poured, etc. In order to minimize the craziness, I've been trying to find things that I can serve to guests that aren't terribly time consuming but is still beautiful and full of flavor. This flatbread with prosciutto, melon, arugula and goat cheese is one examle of how something simple and classic can be stunning and party-worthy.
The classic combination of melon and prosciutto is perfect for this time of year. It is light, sweet and salty, with a beautiful, summery appearance that dresses up any party spread. Transferring these flavors to flatbread, which is perfect for eating with cocktails, becomes even better with some peppery arugula and tangy goat cheese.
Full disclosure: I usually use store-bought pizza dough rather than making my own. A lot of grocery stores are selling pizza dough that is ready to pop in the oven with whatever toppings you like. They taste great and save quite a bit of time and stress, especially if you are entertaining. If you are extra ambitious, go ahead and make your own pizza dough. I'm always up for going 100% homemade. Well, almost always.
The dough is drizzled with a healthy amount of olive oil and sprinkled with sea salt. When it comes out of the oven, it has a light golden color with the perfect chewy-crunchy texture. Then, the melon, prosciutto, arugula and goat cheese are arranged on top with a little bit of freshly ground black pepper and one last light drizzle of olive oil to add a nice sheen.
And that's that! You're all set to serve this up to your guests with a lovely glass of prosecco. No need to run around in circles.
Melon + Prosciutto Flatbread with Arugula + Goat Cheese
- Pizza dough, store bought or homemade
- 2-3 tablespoons good olive oil
- sea salt or course salt
- Cornmeal for dusting
- 1 cup fresh cantaloupe, peeled, sliced and cut into 1 inch pieces
- 1/2 cup loosely packed arugula leaves
- 4 oz goat cheese
- Freshly ground black pepper
- Preheat the oven to 425 degrees.
- On a lightly floured work surface, roll or pat the dough out to fit a medium/large rimmed baking sheet. Sprinkle the baking sheet with a thin, even layer of cornmeal to keep the crust crispy and to keep it from sticking. Transfer the dough to your baking sheet and poke some holes in the dough with a fork to keep it from bubbling up too much during baking.
- Drizzle with the olive oil, sprinkle with a little salt, and bake for 10-12 minutes or until the crust is golden brown. Remove from the oven and let cool for a couple minutes.
- Arrange the melon, arugula, prosciutto and goat cheese on top of the crust. Sprinkle with freshly ground black pepper and drizzle with a little olive oil. Cut and serve.