Grilled Watermelon Pizza
This grilled watermelon pizza is topped with quick pickled red onion, creamy blue cheese, chopped pecans, and basil for a sweet, smoky, salty appetizer.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 8 wedges
- Category: Appetizer
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Ingredients
- 1 cup thinly sliced red onion
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1/4 teaspoon kosher salt
- 1 seedless watermelon round, about 3/4 inch thick
- 2 teaspoons reserved onion brining liquid
- 2 teaspoons extra virgin olive oil
- 1 ounce creamy blue cheese, about 1/4 cup crumbled
- 2 tablespoons chopped toasted pecans
- 2 tablespoons small basil leaves
Instructions
1. Combine red onion, red wine vinegar, sugar, and kosher salt in a bowl.
2. Toss and let stand for 15 minutes.
3. Cut one 3/4 inch thick round from a seedless watermelon.
4. Strain the onions and reserve 2 teaspoons of the brining liquid.
5. Whisk reserved brining liquid with extra virgin olive oil.
6. Brush the mixture over both sides of the watermelon round.
7. Grill watermelon 3 to 4 minutes per side, until warm, juicy, and lightly marked.
8. Transfer grilled watermelon to a board or serving plate.
9. Top with pickled onions, blue cheese, and chopped pecans.
10. Sprinkle basil leaves over the top.
11. Cut into 8 wedges and serve right away.
Notes
- Keep the watermelon rind on while grilling so the round stays sturdy.
- Use a thick watermelon slice so it can hold the toppings.
- Add the toppings after grilling, not before.
Find it online: https://www.wellnesswarrior.org/grilled-watermelon-pizza/