I hesitate to even call this a “recipe” because it’s very open to individual interpretation. However, I wanted to share another quick yet impressive-looking BBQ season dish that does not involve turning on an oven!
Watermelon is undoubtedly one of the best parts of summer. This watermelon “pizza” can be customized in a multitude of ways but will certainly please a wide variety of people. They’ll likely think you spend a lot more time preparing it than you really did–who doesn’t love that?
Here are some of my best tips for picking a top-quality watermelon:
- Look for a large yellowish/white spot on one side. This means the melon was sitting in the sun long enough to ripen and get nice and sweet.
- The melon should be relatively heavy for it’s size (at least comparable in weight to a bowling ball).
- Rapping on the shell of the melon should elicit a deep and hollow tone.
A life-saving (not really but almost) tip straight from my mother’s kitchen: instead of using a cutting board, chop the watermelon on top of a rimmed cookie sheet. This will capture all the delicious red juice and avoid a very sticky counter top.
Someday I will have a compost pile to dispose of watermelon rinds (#goals). In the meantime, here are some creative uses for the typically trashed pieces!
- 1 large watermelon (will yield 3-5 pizzas)
- Yogurt or frosting of choice
- 1/2 banana, sliced
- Mixed fresh berries, organic if possible
- Unsweetened shredded coconut (optional)
- Chopped fresh mint
- Using a very sharp chef’s knife, carefully slice straight down into the watermelon starting on the outer edge and working your way in. Try to make disk shapes about 1 inch wide. Repeat until all watermelon is used.
- I find the disks most suitable for “pizza” are the ones cut nearest to the center, as they have a wide diameter. Feel free to slice the small disks into cubes to eat later.
- When you have your selected your “pizza pies,” lay them onto large platters and cut into individual slices, as pictures above.
- Add desired toppings and serve immediately! I used yogurt here, but for more of a classic dessert, frosting/ice cream would also work!