Watermelon Pizza Slices with Fresh Fruit Toppings
Thick, cold wedges of watermelon “crust” spread with creamy yogurt and piled with colorful fruit for a light, hydrating, no-oven treat that everyone can customize.
Equipment
- Large cutting board
- Large sharp chef’s knife
- Small bowl
- Spoon
- Paper towels or clean kitchen towel
- Serving platter or board
Ingredients
For the “crust” and base
- 1 round slice seedless watermelon about 2.5–3 cm / 1–1¼ inch thick and 22–25 cm / 9–10 inches across (from the center of a medium watermelon)
- 120 g plain Greek yogurt (2% or full-fat) for the “sauce” (about 1/2 cup)
- 1–2 tsp honey or maple syrup optional, to taste (for sweetening the yogurt)
- 1/2 tsp vanilla extract optional
For the fruit toppings
- 80 g strawberries hulled and thinly sliced (about 1/2 cup)
- 40 g blueberries about 1/4 cup
- 1 kiwi peeled and sliced into half-moons
- 40 g blackberries or raspberries about 1/4 cup
- 1–2 tbsp unsweetened shredded coconut or finely chopped toasted nuts (pistachios, almonds, or walnuts)
- mint leaves a few small leaves, torn, optional (for garnish)
Instructions
- Chill the watermelon and prep the topping station. Pop the whole watermelon in the fridge a few hours before you plan to serve. While it chills, wash and dry all fruit, then slice into bite-sized pieces so they’ll sit flat on the watermelon.
- Mix the yogurt “sauce.” In a small bowl, stir together the Greek yogurt, honey or maple (if using), and vanilla until smooth. Taste and adjust sweetness.
- Slice a round of watermelon. Lay the watermelon on its side on a large cutting board and cut a center slice about 2.5–3 cm / 1–1¼ inch thick. If the round rocks, trim a very thin slice from the rind on one side so it sits flat.
- Pat the surface dry. Lay the round flat and blot the top surface with paper towels (or a clean kitchen towel) until noticeably drier so the yogurt won’t slide.
- Spread the yogurt. Spoon yogurt mixture into the center and spread evenly toward the edges (about 3–4 mm / ⅛ inch thick), leaving a small border of bare watermelon around the edge.
- Add the fruit toppings. Arrange sliced strawberries, blueberries, kiwi, and other fruit over the yogurt. For easier slicing, place heavier fruit first, then tuck smaller berries into gaps.
- Finish with crunch and herbs. Sprinkle shredded coconut or chopped nuts on top. If using mint, tear leaves into small pieces and scatter over.
- Slice into wedges. Using a large sharp knife, cut into 8 wedges with a gentle sawing motion. If toppings are piled high, press lightly on each wedge as you slice to steady them.
- Serve right away. Transfer to a serving board or platter and eat immediately while cold and crisp. If needed, chill the assembled but unsliced round up to 20–30 minutes before slicing and serving.
Nutrition
Calories: 120kcalCarbohydrates: 22gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 35mgPotassium: 420mgFiber: 3gSugar: 16gVitamin A: 650IUVitamin C: 35mgCalcium: 110mgIron: 0.8mg
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