Grilled Watermelon "Deep Dish Pizza"

Name: Grilled Watermelon "Deep Dish Pizza"
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1 pizza (2 servings)
Ingredients: One 2-inch-thick round slice watermelon; 1 tablespoon olive oil; 1/2 cup crumbled feta; 1/2 pint cherry tomatoes, halved; 3 tablespoons fresh corn kernels; 1 Fresno chile, thinly sliced; 2 tablespoons thinly sliced mint, for garnish

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 1 pizza (2 servings)

What do you want me to say? This recipe was invented during a live competition we called “Choice Cuts” on an episode of The Kitchen. I made a deep dish pizza out of watermelon, feta and mint….and it worked! Even though this recipe didn’t take home the “W” it will always be a winning combination in my heart.

Level: Easy

Total: 10 min
Active: 10 min

Yield: 1 pizza (2 servings)

Ingredients

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One 2-inch-thick round slice watermelon

1 tablespoon olive oil

1/2 cup crumbled feta

1/2 pint cherry tomatoes, halved

3 tablespoons fresh corn kernels

1 Fresno chile, thinly sliced

2 tablespoons thinly sliced mint, for garnish

Directions

Special equipment:

a grill or grill pan

Heat a grill or grill pan over medium heat.
Scoop out some of the watermelon flesh so that the rind forms a “deep dish” crust. Make sure to leave about 1 to 1 1/2 inches of flesh. Brush the watermelon with the olive oil and place onto the grill to cook until warmed through and slightly charred, 3 to 4 minutes.
While the pie is cooking on the grill, sprinkle the feta in an even layer in the bottom of the slice. Top with the cherry tomatoes and corn and continue cooking until grill marks appear, 3 to 5 minutes. Transfer to a cutting board.
Add the Fresno chile and garnish with the mint. Cut into slices and serve.