Preheat your grill to high while you prepare the dough. Brush a baking sheet with about a tsp of olive oil. Press the dough into the baking sheet, forming a rectangle. Then, brush that side with additional olive oil. You could also do this in a traditional circle, but I find a rectangle is easier to control on the grill. Once the grill is hot, carefully transfer the dough to the grates. If your pizza dough is still a rectangle at this point, I need you to teach me your ways. Shut the lid, and let the dough cook for 2 minutes. When you check back, the dough should be firm, golden brown, and have visible grill marks. Flip, and it continue cooking for 2 more minutes. Transfer back to the cookie sheet to top with the rest of the ingredients.
Pinch off pieces of burrata and scatter them around the pizza.
Wrap the chunks of cantaloupe in pieces of prosciutto and scatter around the pizza. Place any leftover prosciutto on pizza.
Place basil leaves all around the pizza and drizzle with honey and balsamic glaze. Sprinkle with red pepper flakes, if desired. The heat from the crust should slightly warm the toppings, but if you wish for it to be hotter, you can transfer back to the grill for a couple of minutes.