Nitrate & Nitrite Free Watermelon Pizza with Whipped Feta & Fresh Herbs
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Learn more →Ingredients
6 servings
For the watermelon base
- 1 small seedless watermelon (about 8–10 lb), rind on
For the whipped feta
- 6 oz feta cheese, crumbled
- 3 oz plain greek yogurt
- 1 tbsp extra virgin olive oil, plus more for drizzling
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ¼ tsp black pepper
For the toppings
- ½ english cucumber, thinly sliced into half-moons
- ¼ cup fresh mint leaves
- ¼ cup fresh basil leaves, torn
- 3 tbsp dry-roasted pistachios, roughly chopped
- 1 tbsp raw honey
- ¼ tsp flaky sea salt
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Stand the watermelon upright on a cutting board and slice off the top and bottom ends to create flat, stable surfaces. Cut the watermelon crosswise into 1-inch-thick rounds. Using a chef's knife, cut each round into 6 equal wedges, leaving the rind on to act as a handle. Arrange the wedges on a paper-towel-lined tray and refrigerate for at least 30 minutes, until thoroughly chilled.
- 2
Combine the feta, Greek yogurt, 1 tbsp olive oil, lemon zest, lemon juice, and black pepper in a food processor. Process for 60–90 seconds, scraping down the sides once, until the mixture is smooth and spreadable with no visible crumbles.
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