10 Jun 2017 No Cook Savoury
A watermelon pizza might sound a bit bonkers, but this colourful mix of sweet and savoury is a flavour sensation and will be the talk of the table whenever and wherever you serve it. It’s a perfect vegetarian and gluten-free treat for a summer garden party or girls’ night in, and will definitely be the healthiest pizza you have ever eaten!
SERVES 2 (OR 4 AS A STARTER)
To make the dressing, whisk the oil and vinegar in a small bowl. Add the raspberries and whisk them in gently until roughly crushed. Season to taste.
Remove any seeds from the watermelon slices, if you prefer. Spread with half of the raspberry dressing, reserving the rest.
Arrange the tomatoes in a single layer across each watermelon slice, then cut each ‘pizza’ into six even-sized wedges, before placing the pieces back together in their circular shape on serving plates.
Cut each fig into six even-sized wedges and arrange one on each pizza. Crumble the feta cheese evenly over the top. Dot with the olives and drizzle with the reserved dressing. Scatter over the hazelnuts, mint and rocket, and serve at once.
FOR A TWIST…
Meat-eaters can top their pizza with ruffles of Parma or Serrano ham.
This recipe is taken from my second book The No-Cook Cookbook, available in all great bookstores and online here.
Photo (c) Cristian Barnett.
2 x round watermelon slices, about 20cm in diameter, 2cm thick
2 ripe yellow, orange or red tomatoes, thinly sliced
2 fresh figs
100g feta cheese
50g pitted black olives, halved
25g roasted hazelnuts, roughly chopped
Small handful of fresh mint leaves
Small handful of fresh wild rocket
Sea salt and freshly ground black pepper
2 tbsp extra virgin olive oil
2 tbsp white balsamic vinegar