Preheat a charcoal or gas grill for direct cooking over high heat (450 degrees).
Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Spatula
- Cutting board
- Large serrated melon knife
Directions
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.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 15mg
- Sodium: 240mg
- Total Carbohydrates: 11g
- Protein: 4g
Daily Values
0%
Iron 0%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 4%