Watermelon Pizza 🍕

Ingredients

• 4 cups Watermelon (seedless, cubed 1‑inch pieces)
• 1 tablespoon Jalapeño Pepper (finely diced, seeds removed for milder heat)
• 2 tablespoons Red Onion (finely diced)
• 2 tablespoons Fresh Cilantro (chopped)
• 1 teaspoon Garlic (minced)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 1 pound Pizza Dough (store‑bought, room temperature)
• 2 teaspoons Soy Sauce (low‑sodium preferred)
• 4 ounces Goat Cheese (soft, crumbled)
• 4 leaves Fresh Basil Leaves (optional garnish)

Instructions

1. Make Watermelon Ceviche

   Cube the seedless watermelon into 1‑inch pieces, then combine in a mixing bowl with diced jalapeño, red onion, chopped cilantro, minced garlic, lime juice, and olive oil. Toss gently until evenly coated.

   Time: PT10M

2. Prepare Pizza Dough

   Let the refrigerated pizza dough sit at room temperature for about 15 minutes, then lightly flour a surface and roll the dough into a 12‑inch circle on a sheet of parchment paper.

   Time: PT15M

3. Add Soy Sauce Base

   Brush a thin, even layer of low‑sodium soy sauce over the rolled dough, covering the surface but leaving a small border for the crust.

   Time: PT2M

4. Add Watermelon Ceviche and Goat Cheese

   Spread the prepared watermelon ceviche evenly over the soy‑sauce brushed dough, then sprinkle the crumbled goat cheese on top.

   Time: PT5M

5. Bake Pizza

   Preheat the oven to 425°F (220°C). Bake the assembled pizza on the middle rack for 10‑12 minutes, or until the crust is golden brown and the goat cheese is just set.

   Time: PT12M

   Temperature: 425°F

6. Cool and Serve

   Remove the pizza from the oven, let it rest for 2 minutes, garnish with fresh basil or extra cilantro if desired, slice, and serve immediately.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g