For the white sauce
½ cup whole-milk ricotta cheese
¼ cup heavy cream
2 tablespoons chopped fresh basil or mint
¼ teaspoon fine sea salt
dried red pepper flakes
For the pizza
1 (14- to 16-ounce) ball pizza dough
⅛ to ¼ ripe cantaloupe melon very thinly sliced
1½ ounces thinly sliced prosciutto
1 small garlic clove very thinly sliced
4 ounces fresh mozzarella cut into ½-inch cubes
1 cup baby arugula packed
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
Fine sea salt
Dried red pepper flakes
Preheat the oven to 500°F . Let the oven preheat for at least 30 minutes.
To make the sauce
In a medium bowl, whisk together the ricotta, cream, basil, salt, and a pinch of chile flakes.
To assemble and bake the pizza
Stretch or roll out your dough to a 12-inch circle,
then transfer it to an oiled or parchment-lined baking sheet.
Spread the sauce evenly over the dough, leaving a ½-inch border all around. Arrange the cantaloupe slices on top, then tear the prosciutto slices and scatter evenly across the pizza.
Finish with the garlic and cubed mozzarella.
Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes.
Remove the pizza from the oven.
In a medium bowl, toss together the arugula, balsamic vinegar, olive oil, and a pinch of salt. Use tongs to top the baked pizza with the dressed arugula, then slice and serve.