- 1 disc seedless watermelon about 1- to 2-inches thick
- Salt and pepper
- 6 slices prosciutto, thinly sliced
- 10 to 12 thin slices Parmigiano Reggiano
- 1 handful arugula
- Balsamic drizzle, for garnish
Preheat an outdoor grill or cast-iron grill pan. Once hot, place the watermelon disc down on the grill to caramelize and mark, about 2-3 minutes. With tongs or a large spatula, flip the watermelon and grill another 2-3 minutes. Remove watermelon to a cutting board and let rest for about 5 minutes.
Season grilled watermelon with salt and pepper. Top with prosciutto, Parmigiano and arugula, and garnish with balsamic drizzle. Slice into 6-8 “pizza” slices and serve.