Grilled Watermelon Dessert Pizza
Thick, smoky rounds of grilled watermelon act as a refreshing, juicy crust topped with creamy sweetened ricotta, a drizzle of honey, and fresh mint for the ultimate quick summer dessert.
Equipment
- Outdoor grill or indoor grill pan
- Pastry brush
- Small mixing bowl
- Spatula
Ingredients
Watermelon Crust
- 4 rounds Seedless watermelon — Cut into 1-inch thick rounds
- 1 tablespoon Olive oil — For lightly brushing the watermelon
Toppings
- 1 cup Whole milk ricotta cheese — Drained if very wet
- 3 tablespoons Honey — Divided (1 tbsp for ricotta, 2 tbsp for drizzling)
- 0.5 teaspoon Vanilla extract
- 0.25 cup Fresh mint leaves — Torn or roughly chopped
- 1 pinch Flaky sea salt (optional) — To taste
Watermelon Crust
| 4 rounds | Seedless watermelon | Cut into 1-inch thick rounds |
| 1 tablespoon | Olive oil | For lightly brushing the watermelon |
Toppings
| 1 cup | Whole milk ricotta cheese | Drained if very wet |
| 3 tablespoons | Honey | Divided (1 tbsp for ricotta, 2 tbsp for drizzling) |
| 0.5 teaspoon | Vanilla extract | |
| 0.25 cup | Fresh mint leaves | Torn or roughly chopped |
| 1 pinch | Flaky sea salt (opt.) | To taste |
Instructions
-
Preheat your grill or grill pan to medium-high heat. Ensure the grates are clean.
~5 minA clean grill prevents the watermelon from picking up savory flavors from previous meals. -
In a small mixing bowl, whisk together the ricotta cheese, 1 tablespoon of honey, and the vanilla extract until smooth. Set aside.
~3 minIf your ricotta is grainy, you can pulse it in a food processor for a few seconds to make it ultra-smooth and creamy. -
Pat the watermelon rounds dry with a paper towel. Lightly brush both sides of each round with olive oil.
~2 minDrying the surface helps achieve better grill marks without steaming the fruit. -
Place the watermelon rounds on the hot grill. Cook for 2 to 3 minutes per side, just until grill marks appear and the fruit is slightly warmed. Remove from the grill and place on a serving platter.
~5 minDo not overcook, or the watermelon will become mushy. -
Divide the sweetened ricotta evenly among the grilled watermelon rounds, spreading it out like pizza sauce. Drizzle with the remaining 2 tablespoons of honey, scatter fresh mint leaves over the top, and finish with a pinch of flaky sea salt. Slice into wedges and serve immediately.
~2 minServe immediately while the watermelon is warm and the ricotta is cool.
Tips & Storage
- For extra flavor, squeeze a bit of fresh lime juice over the watermelon right after grilling.
- Small personal-sized watermelons yield the perfect circular 'pizza' slices for individual servings.
- If you want a savory-sweet twist, add a drizzle of balsamic glaze or a sprinkle of chili flakes.
- Storage: This dish is best enjoyed immediately. If you have leftovers, scrape off the ricotta and store the fruit and cheese separately in airtight containers in the refrigerator for up to 1 day. Note that the grilled watermelon will release juices and soften significantly as it sits.