Pregnancy Friendly Watermelon Pizza with Whipped Feta & Fresh Herbs

Total time50 min

Prep time20 min

Cook time0 min

Pregnancy Friendly Watermelon Pizza with Whipped Feta & Fresh Herbs

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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
Trader Joe's Vegan Feta Cheese Alternative Trader Joe's Vegan Feta Cheese Alternative Block in Brine Earth Grown Vegan Feta Style Crumbles, Gluten Free
Follow Your Heart Gluten Free, Vegan, Feta Cheese Crumbles Dairy Free Cheese
Plant Ahead Plant Based Feta Cheese Cubes
See all
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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