Rachael Ray

Preparation

Pre-heat a gas grill or prepare a fire in a charcoal grill. Place a piastra on the grill to pre-heat.

Divide the dough into two pieces. Using a floured rolling pin, roll each piece out to a rectangular shape about 12 inches long, 6-7 inches wide and 1/4-inch thick.

Carefully place one rectangle on the piastra (or cook them both at the same time if your piastra is big enough) and cook for just 30 seconds. Carefully turn the bread over and cook until the bottom is light golden brown and dry, about 1 minute. Transfer to a cutting board (with the less cooked side up) and repeat with the second piece of dough.

Brush the top of each bread with 2 tablespoons of the olive oil. Divide the prosciutto between the breads, covering as much of the bread as possible. Using a large spatula, carefully place one of the breads (or both if you have room) on the piastra, cover with a large upside-down roasting pan and cook, undisturbed, for 4-5 minutes, or until the bottom is a deep golden brown and the top has cooked through. Transfer to a cutting board and repeat with the second bread.

Allow the schiacciate to rest for 2 minutes, then cut into wedges, place on plates and set a wedge of melon alongside each one.