Grilled Watermelon Pizza

Created in partnership the Watermelon Promotion Board

Serves: 4

Ingredients

½ mini watermelon, sliced and cut ½-inch thick wedges

2 tablespoons brown sugar

2 tablespoons fresh lime juice, divided

2 tablespoons extra-virgin olive oil, plus extra for brushing

1 tablespoon Tajin seasoning

1 recipe for dough

½ cup fresh mint leaves 

¼ cup fresh cilantro leaves

½ cup fresh basil leaves, thinly sliced

4 ounces burrata

Method

Preheat the grill to medium-high heat. Clean and oil the grill grates. 

Meanwhile, add watermelon wedges to a large baking sheet. Combine brown sugar, 1 tablespoon lime juice, olive oil and Tajiin in a small bowl. Brush watermelon with sugar mixture on one side.

Once grill is hot, add the wedges, sugar-spice mixture side down. Brush other side with sugar-spice mixture and cook until grill marks appear, about 3 to 4 minutes. Flip and cook the other side, another 3 to 4 minutes. Transfer back to the baking sheet.

Prepare the grill for high direct heat. 

Stretch out the dough and brush one side with oil. Add dough to the grill, oiled-side down and cook until puffy and grill marks form, about 3 to 4 minutes. Flip over and brush the top with olive oil. Reduce heat to low, close the lid and cook until bottom is cooked with grill marks, an additional 2 or 3 minutes. 

Slice rind away from watermelon wedges and cut into bite-size pieces. Toss with mint, cilantro, basil and remaining 1 tablespoon lime juice; add to pizza. Add burrata to pizza, slice and enjoy.