Sunny Anderson's Watermelon Pizza Beauty, as seen on The Kitchen, Season 34.
Recipe courtesy of Sunny Anderson

Sunny's Watermelon Pizza with Chorizo and Mustard BBQ Sauce

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1 pizza (2 servings)
I came up with this dish on the fly for a cooking competition against Jeff Mauro! Watermelon and mustard is the combo you never knew you needed – it’s a tangy twist that elevates summer’s favorite fruit. Get it grilled nice and charred, throw on some chorizo and brown sugar for a warm glazed pizza, perfect for your backyard barbecue. The ICAG thought it had an agrodolce vibe, and Geoffrey Zakarian thought the flavor combos worked!

Ingredients

Directions

Special equipment:
a grill or grill pan; a spray bottle
  1. Heat a grill or grill pan over medium heat. Drizzle both sides of the watermelon with the olive oil and rub to coat. Season with salt.
  2. Place onto the grill or grill pan and allow to grill until nicely charred but the watermelon is still crisp, about 3 minutes per side.
  3. Meanwhile, make the sauce. In a medium sauté pan over medium heat, add the mustard, brown sugar and 2 teaspoons of the apple cider vinegar. Stir to combine. Allow to cook for a minute or so. Add the onion and cook for another minute or so. Add the chorizo and continue to cook until warmed through and nicely coated, 2 minutes.
  4. Spoon the sauce over the watermelon while still on the grill during the final couple minutes of cooking. Spritz the watermelon on the grill with the remaining 2 teaspoons apple cider vinegar.
  5. Remove the pizza from the grill and garnish with the cilantro leaves. Slice into wedges and serve.