Recipes › Bread & Pizza › Watermelon Pizza Recipe

Watermelon Pizza Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired summer dessert pizza features a crispy, thin crust topped with fresh watermelon, creamy ricotta, and a drizzle of aged balsamic. It's a refreshing take on traditional pizza that celebrates the bounty of seasonal fruit while maintaining the essence of Italian culinary tradition. Perfect as a light dessert or palate cleanser after a rich meal.

Ingredients

• 280g all-purpose flour
• 7g instant yeast
• 150ml warm water
• 5ml olive oil
• 2g salt
• 400g fresh watermelon, cut into thin triangular slices
• 200g whole milk ricotta cheese
• 15ml high-quality aged balsamic vinegar
• 8g fresh mint leaves
• 5g sea salt
• 3g freshly ground black pepper
• 10ml honey

Instructions

1. Mix warm water with instant yeast and let sit for 5 minutes until foamy. Add flour, olive oil, and salt to the yeast mixture.

2. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

3. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 45 minutes at room temperature until doubled in size.

4. Preheat oven to 220°C (425°F). Stretch the risen dough into a thin 30cm round pizza base on a parchment-lined baking sheet.

5. Bake the pizza crust for 12 minutes until golden and crispy, then remove from oven and cool for 2 minutes.

6. Spread ricotta cheese evenly across the warm crust, leaving a 1cm border around the edges.

7. Arrange fresh watermelon slices in a slightly overlapping pattern across the ricotta layer.

8. Drizzle aged balsamic vinegar in a thin zigzag pattern across the entire pizza.

9. Sprinkle sea salt and black pepper lightly over the pizza, then tear fresh mint leaves and scatter across the surface.

10. Finish with a light drizzle of honey, slice into 4 pieces, and serve immediately while the crust is still warm.

Substitutions

• Substitute ricotta with mascarpone for a richer, creamier texture
• Use feta cheese crumbles instead of ricotta for a tangy, salty contrast
• Replace honey with a light dusting of powdered sugar for less sweetness
• Substitute fresh mint with fresh basil for a more savory interpretation

Tips

• Make the dough up to 24 hours in advance and refrigerate for easier handling and more developed flavor
• Slice the watermelon just before assembling to prevent excess moisture from making the crust soggy
• Serve the pizza within 10 minutes of assembly while the crust is still warm and crispy
• Use the ripest, sweetest watermelon available during peak summer season for best results

While watermelon pizza is a modern creation, it reflects Italy's strong tradition of seasonal, fresh-ingredient-based cooking. Italian cuisine has always celebrated the simplicity of combining just a few quality ingredients—ricotta, fresh fruit, and herbs—allowing each component to shine.

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