Servings: 4 People
Ingredients
- 1 ball pizza dough store-bought or homemade
- 1 cup ricotta cheese
- 2 cups watermelon cut into 1-inch cubes
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh mint leaves torn
- 1 tbsp olive oil
- 1/2 tsp cracked black pepper
- 1/2 tsp sea salt
- Flour for dusting
Instructions
- Preheat the oven to 500°F (260°C) with your pizza stone inside. This ensures a crisp, blistered crust.
- Prepare the watermelon. Heat a grill pan or outdoor grill to medium-high. Toss the watermelon cubes with a light drizzle of olive oil. Grill for 1–2 minutes per side until grill marks form and some caramelization develops. Set aside.
- Roll out the dough. On a floured surface, stretch the pizza dough into a 12-inch round. Transfer to a floured pizza peel.
- Spread the base. Evenly spread ricotta cheese across the dough, leaving a 1-inch border for the crust.
- Top the pizza. Scatter the grilled watermelon cubes evenly, then sprinkle with crumbled feta cheese.
- Bake the pizza. Slide the pizza onto the preheated stone and bake for 10–12 minutes, until the crust is golden and the ricotta is lightly bubbling.
- Finish with freshness. Remove the pizza from the oven, add torn mint leaves, and crack fresh black pepper over the top.
- Slice and serve. Cut into wedges and enjoy your refreshing grilled watermelon feta pizza immediately.
Notes
- Substitute goat cheese for feta if you want a creamier tang.
- Try adding a drizzle of balsamic glaze before serving for extra depth.
- For a vegan version, use dairy-free ricotta and feta alternatives.
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