This weekend, it’s been sweltering here in Northern California, coupled with lots of smoke in the air. I retreated to my childhood and indulged in a family favorite, watermelon, to help keep our temperature down, and spirits high.
I located an enormous watermelon that could help quench our thirst and bring a smile on everyone’s face. Who doesn’t love watermelon! Before I could slice the watermelon, my seven-year-old son already had plans for the melon: He requested to eat all of it. Of course, he couldn’t get past his sister with this type of request. She’s also a great fan of watermelon and wouldn’t allow him to make such a decision.
While the kids were bickering about the watermelon, I put together ingredients to create a watermelon pizza. They’d had the American version with strawberries, grapes, blueberries, etc. However, this time, I wanted to make it tropical. I found some tropical favorites in my refrigerator, like guava and tangerine. I also picked a few mint leaves from my garden and some feta cheese.
Here’s my watermelon pizza recipe:
- long, large knife
- 1 large seedless watermelon round ones are better
- feta cheese
- mint leaves
- tangerines pegged
- 4 guava sliced
- Make two parallel cuts in the center of the melon about 1 1/2 inches apart
- Use a pizza cutter and slice into 8 triangles
- Add ingredients and spread over slices or garnish with your desired toppings