Watermelon Pizza
TOTAL TIME: Prep: 25 min. Grill: 10 min. + chilling
YIELD: 8 servings
Start with grilled melon slices and layer on tangy, salty and sweet toppings for a summer-fresh appetizer. —Ellen Riley, Murfreesboro, Tennessee
Ingredients
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8 wedges seedless watermelon, about 1 inch thick
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1 cup heirloom cherry tomatoes, sliced
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1 cup fresh baby arugula
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1/2 cup fresh blueberries
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1/3 cup crumbled feta cheese
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1/3 cup pitted Greek olives, halved
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1 tablespoon olive oil
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1/8 teaspoon kosher salt
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1/8 teaspoon coarsely ground pepper
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Balsamic glaze, optional
Directions
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1.
Grill watermelon, covered, on a greased grill rack over medium-high direct heat until seared, 5-6 minutes on each side. Remove from heat; transfer to a platter. Chill.
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2.
To serve, top chilled watermelon with tomatoes, arugula, blueberries, feta and olives. Drizzle with olive oil; season with salt and pepper. If desired, drizzle with balsamic glaze.
Nutrition Facts
1 wedge: 91 calories, 4g fat (1g saturated fat), 3mg cholesterol, 169mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 fruit, 1 fat.
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