Description

This Grilled Watermelon Pizza is a refreshing and unique summer delight featuring juicy, caramelized watermelon slices topped with creamy fresh mozzarella, a vibrant herb pistachio pesto, crunchy pistachios, and a drizzle of sweet honey. Perfect as a light appetizer or a creative snack, this recipe combines savory, sweet, and herbaceous flavors with the smoky char from the grill.

Ingredients

Scale

Main Ingredients

Watermelon slices, about 1/2 inch thick
Fresh mozzarella slices
Honey, for drizzling
Extra chopped pistachios, for garnish
2 tablespoons olive oil (for brushing watermelon and pesto)

For the Herb Pistachio Pesto

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

Instructions

Make the pesto: In a food processor, combine the parsley, basil, thyme, and pistachios. Pulse 20-25 times until the mixture is finely chopped but still somewhat chunky. Slowly stream in the olive oil while processing just until combined. The pesto should be chunky and drier than traditional smooth pesto. Set aside.
Prepare the grill: Preheat your grill or grill pan to medium-high heat.
Grill the watermelon: Brush each watermelon slice with olive oil on both sides. Place the slices on the hot grill and cook the first side for 4-5 minutes, or until you see caramelization and grill marks form.
Add the mozzarella and finish grilling: Flip the watermelon slices to the other side, then quickly top each slice with fresh mozzarella slices. Cover the grill pan with aluminum foil or close the lid of the grill to trap heat. Cook for another 2-3 minutes until the mozzarella has melted.
Assemble and serve: Remove the grilled watermelon pizzas from the grill. Sprinkle generously with the prepared herb pistachio pesto and additional chopped pistachios. Drizzle the top with honey for a perfect balance of sweetness and savory notes. Serve immediately.

Notes

Use a ripe but firm watermelon to ensure the slices hold their shape on the grill.
The pesto can be made ahead and stored in the refrigerator for up to 2 days.
If you don’t have a grill, a grill pan or cast-iron skillet will work well to achieve grill marks and caramelization.
Adjust the honey drizzle to your taste preference; more honey will add extra sweetness to complement the smoky grilled flavor.
This dish is best served immediately while the mozzarella is melty and the watermelon is warm.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Grilling
Cuisine: American

Keywords: grilled watermelon pizza, watermelon pizza, herb pistachio pesto, grilled mozzarella, summer appetizer, unique fruit recipe, vegetarian appetizer