I’ll be honest—the first time I grilled watermelon, I fully expected it to be a mistake, but here we are. Somehow, that smoky char turns plain fruit into something that feels weirdly gourmet.
Then you pile on tangy pickled onions, creamy blue cheese, and crunchy pecans, and suddenly this “pizza” is showing up actual pizza with zero shame. It’s sweet, salty, sharp, and just chaotic enough to work.
I made this for friends once, mostly as a joke, and now they keep asking for it—which is how you know a recipe has officially crossed into legend status.
Grilled Watermelon Pizza
EQUIPMENT (PAID LINKS)
- Strainer
- Grill
Ingredients
- 1 cup thinly sliced red onion
- 3 tablespoons red wine vinegar
- 1 large round slice of watermelon about 1 to 2 inches thick and 8 to 10 inches wide
- 2 teaspoons reserved pickling liquid
- 2 teaspoons extra virgin olive oil
- ½ cup crumbled blue cheese
- 2 tablespoons chopped pecans
- 2 tablespoons fresh herbs such as mint leaves
Instructions
- Slice Onion: Cut the red onion into thin slices using a sharp knife for even pickling.
- Quick Pickle Onions: Place the sliced onions in a bowl and pour the red wine vinegar over them. Toss well to coat all the slices.
- Rest Onions: Let the onions sit at room temperature for about 15 minutes until slightly softened and lightly pickled.
- Drain and Reserve Liquid: Strain the onions and set them aside, reserving about 2 teaspoons of the pickling liquid for later use.
- Make Dressing: In a small bowl, mix the reserved pickling liquid with the olive oil until combined.
- Prepare Watermelon Base: Slice a thick round of watermelon, keeping the rind intact to act as the “crust.”
- Brush Watermelon: Lightly brush one side of the watermelon with the dressing mixture.
- Grill First Side: Place the watermelon on a preheated grill over medium-high heat, brushed side down. Grill for about 3 to 4 minutes until grill marks form.
- Flip and Grill: Brush the other side with the dressing, flip, and grill for another 3 to 4 minutes.
- Add Toppings: Remove the watermelon from the grill and transfer to a cutting board. Evenly top with pickled onions, crumbled blue cheese, and chopped pecans. Sprinkle fresh herbs over the top for a bright, fresh flavor.
- Slice and Serve: Cut into wedges like a pizza and serve immediately while slightly warm.
Video Recipe
Grilled Watermelon Pizza Tips That’ll Make You Look Like You Meant to Do This
Trust me, this is one of those recipes where winging it somehow makes you look like a genius. Also, yes—you are about to grill fruit on purpose.
Picking the Right Watermelon
Go for a watermelon that feels heavy and has that yellow spot on the rind—it means it’s actually ripe and not just pretending. If it tastes like watery sadness, no amount of cheese will save you, so don’t skip this part.
Slice It Like You Mean It
Cut your watermelon thick—like at least an inch—so it doesn’t fall apart on the grill and ruin your confidence. Too thin and it turns into hot fruit salad real fast, which is not the vibe we’re going for.
Grill Confidence (Fake It If Needed)
Make sure your grill is hot before the watermelon hits it, or you’ll just steam it and question your life choices. Those grill marks are doing 90% of the work here, both for flavor and for showing off, so let it sit undisturbed.
Onion Shortcut for the Impatient
If you forgot to pickle the onions ahead of time, just toss them in vinegar and let them sit while the grill heats up. Will they be perfectly pickled? No. Will anyone notice? Also no.
Cheese Swaps for the Blue Cheese Skeptics
Blue cheese is bold, but if you’re not into it, feta or goat cheese works great too. Basically, if it’s crumbly and a little tangy, you’re in business, so don’t overthink it.
Nut Situation (Because Texture Matters)
Pecans add crunch, but walnuts, almonds, or even pistachios can step in. Or skip nuts entirely if you forgot them at the store—no one’s auditing your pizza, I promise.
Herb Game Strong (or Not)
Mint is classic, but basil works just as well if that’s what you’ve got hanging out in your fridge. Fresh herbs make this feel fancy, even if everything else was chaos, so try not to skip them.
Make-Ahead and Storage Reality Check
This is best eaten right after grilling, but if you have leftovers, stick them in the fridge and eat within a day. Will it be as magical cold? No. Will you still eat it straight from the container? Absolutely.
