Dinner

Grilled Watermelon Pizza with Herb Pistachio Pesto, Mozzarella, and Honey Recipe

Bylilan Sage January 20, 2026January 20, 2026

Introduction

This Grilled Watermelon Pizza combines the sweetness of watermelon with a savory herb pistachio pesto, fresh mozzarella, and a drizzle of honey. It’s a refreshing and unexpected dish perfect for summer gatherings or light lunches.

The image shows several slices of watermelon cut into triangles, each slice with three layers: a thin green rind on the edge, a white inner rind layer, and a large red juicy center. On top of each watermelon slice, there is a dollop of white creamy cheese, smooth in texture, and a small spoonful of green pesto sauce with a coarse texture scattered with tiny chopped nuts. The slices are placed on a white marbled surface with a light drizzle of golden oil creating a shiny effect around the fruit and sauces. Some fresh green herb leaves are partially visible near the top left corner, adding a touch of freshness to the arrangement. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Slices of watermelon (about 1/2 inch thick)
Slices of fresh mozzarella
Honey for drizzling
Extra chopped pistachios
2 tablespoons olive oil

For the Pesto:

Handful of flat-leaf Italian parsley (about 1/2 cup)
10-12 fresh basil leaves
2 tablespoons fresh thyme leaves
1/3 cup roasted salted pistachios
2 tablespoons olive oil

Instructions

Step 1: Make the pesto by combining parsley, basil, thyme, and pistachios in a food processor. Pulse 20-25 times until finely chopped. Slowly stream in the olive oil and process just until combined. The pesto should be chunky and slightly dry, not puréed. Set aside.
Step 2: Preheat your grill or grill pan to medium-high heat. Brush the watermelon slices with olive oil on both sides. Grill the first side for 4-5 minutes until caramelized and grill marks appear.
Step 3: Flip the watermelon slices and top each with slices of fresh mozzarella. Cover the grill pan with aluminum foil or close the grill lid and cook for another 2-3 minutes until the cheese melts.
Step 4: Remove the watermelon pizzas from the grill. Sprinkle with the prepared pesto, extra chopped pistachios, and drizzle lightly with honey before serving.

Tips & Variations

For a nuttier pesto, lightly toast the pistachios before processing.
Substitute fresh ricotta for mozzarella for a creamier texture.
Add a pinch of red pepper flakes to the pesto for a subtle spicy kick.
Use a cast iron grill pan if you don’t have an outdoor grill for clear grill marks and caramelization.

Storage

Grilled watermelon pizza is best enjoyed fresh. If needed, store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat briefly in a grill pan to warm the cheese before serving, but avoid overheating to prevent the watermelon from becoming mushy.

How to Serve

The image shows pieces of grilled watermelon cut into triangular slices with a thick green rind on the edge. Each slice has a dollop of white creamy cheese placed near the center on top of the pink-red watermelon flesh. Small green pesto-like sauce with chopped nuts is scattered over the cheese and watermelon, adding texture and color contrast. The slices are arranged on a white marbled surface with some scattered drops of oil and herbs around. A bit of fresh green parsley is visible near the top edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pesto ahead of time?

Yes, the pesto can be made a day in advance and stored in the refrigerator in an airtight container. Let it come to room temperature and stir before using.

Is it necessary to grill the watermelon?

Grilling the watermelon adds a smoky caramelized flavor and texture that balances the dish. While you can serve it fresh, grilling elevates the taste significantly.