Chef John’s Watermelon Pizza
1 large seedless watermelon
1 ½ cups crumbled feta cheese
½ cup sliced green olives
½ cup sliced Kalamata olives
½ cup thinly sliced fresh mint leaves
1 pinch freshly ground black pepper to taste
2 tablespoons rice vinegar
2 tablespoons olive oil
Slice watermelon in half lengthwise, then each half lengthwise into quarters. Cut uniformly thick slices from the center of each quarter and place on plates or trays.
Remove any of the soft, white seeds, and use the tip of a spoon to make small, shallow divots in the surface to help hold the toppings.
Scatter some feta cheese, olives, and mint over the slices and season lightly with freshly ground black pepper. Drizzle each slice with a touch of rice vinegar and olive oil. Serve immediately or cover and refrigerate until needed.
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