Preheat a charcoal or gas grill for direct cooking over high heat (450 degrees).
Move over pineapple! This pizza features a juicy watermelon crust, savory chorizo crumbles, salty feta and pickled red onions for a flavor combination that will have your guests raving.
Servings and Ingredients
|2 oz. ground Mexican pork chorizo|
|1 (1-in.-thick) round slice from whole seedless watermelon|
|1 ½ tsp. Gustare Vita extra virgin olive oil|
|⅛ tsp. coarsely ground Hy-Vee sea salt|
|¼ c. Soirée traditional feta crumbled cheese|
|¼ c. jarred pickled red onions, drained|
|1 tbsp. crema Mexicana table cream|
|2 tbsp. chopped fresh cilantro|
Things To Grab
- Charcoal or gas grill
- Small skillet
- Wooden spoon
- Pastry brush
- Cutting board
- Large serrated melon knife
Meanwhile, cook chorizo in a small skillet over medium-high heat for 3 to 4 minutes or until browned (165 degrees), stirring occasionally to break into crumbles. Drain and discard drippings; set aside.
Brush both sides of watermelon slice with olive oil. Grill watermelon for 1 minute until slightly charred. Turn watermelon slice over; sprinkle with salt. Top with chorizo, feta cheese and red onions.
Close grill lid; grill for 30 seconds to 1 minute or until cheese is slightly softened but not melted.
Transfer watermelon slice to a cutting board; drizzle with crema and sprinkle with cilantro. Cut into 6 wedges to serve.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 15mg
- Sodium: 240mg
- Total Carbohydrates: 11g
- Protein: 4g