Grilled Melon, Prosciutto, and Burrata Pizza

Melon is not a very frequently used recipe ingredient. When it’s really good – sweet and fragrant and juicy in the best way – it’s eaten by itself in dripping slices. And when it’s not good, it tends to languish at the bottom of the fruit salad bowl. The one savory application of melon I’ve seen is the classic Italian pairing of melon, prosciutto, and mozzarella. So I took that combination and turned it into a grilled pizza, complete with a light alfredo sauce and a pile of creamy burrata on top. It’s a gorgeous pizza – creamy, a little sweet, salty, and smoky from the char of the grill.

• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 2 tbsp flour
• 1 cup whole milk
• 4 oz. firm mozzarella cheese, cut into small slices, divided
• Black pepper
• 1 pound fresh pizza dough, preferably homemade
• 1 tsp olive oil, for brushing
• ¼ small melon, cut into very thin wedges and rinds removed and discarded
• 1 oz. thinly sliced prosciutto
• 4 oz. fresh burrata cheese