Watermelon Pizza
makes one 12-inch pizza
Watermelon on pizza? Indeed. This surprising dish is all about a summer mix: a little hot, a little cold, a little over-the-top, a little convenience, all with minimal fuss.
Read more about this recipe at the Washington Post.
1 (12-inch) pre-baked pizza crust (one without added cheese or spices)
8 ounces brie cheese, softened to room temperature
3 tablespoons basil leaves, torn
2 cups chilled seedless red watermelon chunks (3/4-inch cubes)
2 ounces parmesan, shaved
Freshly ground black pepper
prep: 15 minutes
total: 30 minutes
two oven racks
large baking sheet
1. Position 2 oven racks: one in the center of the oven and the top one 4 to 5 inches from the broiler heating element. Preheat the oven to 400F. Have ready a large baking sheet.
2. Place the pizza crust on the baking sheet. Slice the white rind off the top of the brie, then scoop out the soft cheese, spreading it over the crust; leave a 1-inch margin on the edges.
3. Bake on the center oven rack for 5 minutes.
4. Remove the baking sheet from the oven and preheat the broiler for 5 minutes.
5. Sprinkle the pizza with the basil, top with the cold watermelon cubes, then use the parmesan shavings to cover the watermelon.
6. Broil for about 3 minutes, until the parmesan melts and starts to brown.
7. Just before serving, sprinkle the black pepper over the pizza, to taste.
8. Transfer to a cutting board and cut into wedges. Serve hot.
