A watermelon pizza might sound a bit bonkers, but this colourful mix of sweet and savoury is a flavour sensation and will be the talk of the table whenever and wherever you serve it.
It’s a perfect vegetarian and gluten-free treat for a summer garden party or girls’ night in, and will definitely be the healthiest pizza you have ever eaten!
Serves 2 (or 4 as a starter)
For the pizza and topping
– 2 round watermelon slices, about 20cm in diameter, 2cm thick
– 2 ripe yellow, orange or red tomatoes, thinly sliced
– 2 fresh figs
– 100g feta cheese
– 50g pitted black olives, halved
– 25g roasted hazelnuts, roughly chopped
– Small handful of fresh mint leaves
– Small handful of fresh wild rocket
– Sea salt and freshly ground black pepper
For the raspberry dressing
– 2 tbsp extra virgin olive oil
– 2 tbsp white balsamic vinegar
– 100g raspberries
Make the dressing
1. Whisk the oil and vinegar in a small bowl.
2. Add the raspberries and whisk them in gently until roughly crushed. Season to taste.
Make the watermelon pizza
1. Remove any seeds from the watermelon slices, if you prefer.
2. Spread with half of the raspberry dressing, reserving the rest.
3. Arrange the tomatoes in a single layer across each watermelon slice, then cut each ‘pizza’ into six even-sized wedges, before placing the pieces back together in their circular shape on serving plates.
4. Cut each fi g into six even-sized wedges and arrange one on each pizza. Crumble the feta cheese evenly over the top. Dot with the olives and drizzle with the reserved dressing. Scatter over the hazelnuts, mint and rocket, and serve at once.
For a twist
Meat-eaters can top their pizza with ruffles of Parma or Serrano ham.
Sharon Hearne-Smith has nearly two decades of experience of ghostwriting, recipe testing and food styling for high profile cookbooks, food magazines and TV cookery shows.
She has worked with some of the biggest names in the business, including Jamie Oliver, Rachel Allen, Lorraine Pascale, Gordon Ramsay, James Martin, and on BBC’s Ready Steady Cook. Sharon lives in Dublin with her husband and two daughters.
The No Cook Cookbook is her second cookbook. Her first book, No-bake Baking, was published by Quercus in 2014. Many of these recipes are naturally much healthier than their oven-cooked counterparts, since there’s no frying in oil or basting in butter, but instead plenty of fresh ingredients, simply prepared and assembled, and in some cases kept raw, thereby retaining their natural nutrients and antioxidants.