Grilled Watermelon Pizza
Because regular pizza wasn’t confusing enough, this version swaps dough for juicy watermelon—and somehow it totally works. Sweet, smoky fruit meets tangy pickled onions, funky blue cheese, and crunchy pecans for a bite that’s weirdly addictive.
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.