Watermelon Pizza with Feta and Basil

The first time I made watermelon pizza with feta and basil, I was staring at an enormous watermelon sitting on my counter, wondering how on earth I’d finish it before it went bad.

My neighbor had just dropped off fresh basil from her garden, and I remembered seeing something similar at a fancy restaurant years ago.

You know those moments when everything just clicks? I sliced that watermelon into thick rounds, crumbled some feta on top, and suddenly had the most refreshing summer treat.

Why I Keep Coming Back to This Watermelon Pizza

Here’s what makes my watermelon pizza with feta and basil so special – it’s that perfect balance of sweet and salty that makes your taste buds sing.

The creamy feta plays beautifully against the juicy watermelon, while the basil adds this bright, aromatic note that screams summer.

I love how it comes together in minutes without heating up my kitchen, and honestly, it disappears faster than I can make it whenever I serve it to guests.

If you’re falling in love with creative watermelon ideas, you absolutely have to try my watermelon fries with coconut yogurt dip.

It’s another fun way to enjoy this summer fruit that’ll have everyone asking for the recipe. Both dishes share that same playful spirit and refreshing quality that makes hot days so much more bearable.

What You’ll Need to Make watermelon pizza with feta

Here’s everything for your watermelon pizza with feta and basil:

• 1 small seedless watermelon (about 5-6 pounds)
• 6 oz feta cheese, crumbled (I use the good stuff from the deli counter)
• 1/4 cup fresh basil leaves, torn into pieces
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon flaky sea salt (like Maldon)
• Freshly cracked black pepper to taste

My shopping tips: Choose a watermelon that feels heavy for its size and has a creamy yellow spot where it sat on the ground.

For the feta, go for the kind packed in brine – it’s creamier and has better flavor than the pre-crumbled stuff. Fresh basil makes all the difference here, so skip the dried version.

How I Make This Watermelon Pizza with Feta and Basil

1. Prep your watermelon: Using a large, sharp knife, slice the watermelon into 1-inch thick rounds. I usually get about 6-8 slices from a small watermelon. Carefully trim away the rind, leaving you with clean watermelon “crusts.”
2. Cut into pizza slices: Cut each round into 4 triangular pieces, just like you would a real pizza. Pat the pieces dry with paper towels to remove excess moisture.
3. Add the toppings: Arrange your watermelon triangles on a large serving platter. Crumble the feta evenly over each piece, then scatter the torn basil leaves on top.
4. Finish with flair: Drizzle the olive oil over everything, then sprinkle with flaky sea salt and a few grinds of black pepper. The watermelon pizza with feta and basil is ready to serve immediately.

My Kitchen Secrets for Getting watermelon pizza Just Right

After making this watermelon pizza with feta dozens of times, I’ve learned a few tricks.

First, always pat your watermelon dry after cutting – nobody wants watery feta! I like to chill my watermelon in the fridge for at least an hour before slicing; cold watermelon just tastes better.

Don’t skip the flaky salt – it really makes the flavors pop. And here’s my secret: I sometimes add a tiny drizzle of balsamic glaze for extra sophistication, though the classic version is perfection on its own.

Can I make this watermelon pizza ahead of time?

I always cut my watermelon a few hours early and keep it chilled, but I wait to add the toppings until right before serving.

The feta will start to break down if it sits too long on the juicy watermelon.

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What if I can’t find good feta?

You can substitute goat cheese or even fresh mozzarella, though the flavor will be different.

For a dairy-free version, I’ve had great success with cashew-based feta alternatives.

How do I pick the perfect watermelon?

Look for one that’s heavy for its size with a deep, dull skin color. When you tap it, you should hear a hollow sound.

That creamy yellow spot on the bottom is your friend – it means the watermelon ripened properly on the vine.

Can I add other toppings?

Absolutely! I sometimes add thinly sliced red onion, toasted pine nuts, or even a sprinkle of sumac for extra Middle Eastern flair.

Just remember that simplicity is key with this watermelon pizza.

I’m always sharing fresh summer recipes and creative fruit ideas over on Pinterest! You’ll find more seasonal inspiration and kitchen adventures at Pinterest, I’d love to have you join our community there.

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What I Serve Alongside Watermelon Pizza with Feta

My watermelon pizza with feta and basil shines at summer gatherings – backyard barbecues, poolside parties, or casual picnics in the park.

I often make it for brunch alongside fresh fruit salad, or serve it as a palate cleanser between heavier courses.

It’s become my signature contribution to potluck dinners, and I always come home with an empty platter.