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Grilled Watermelon Pizza with Herb Pistachio Pesto, Mozzarella, and Honey

Course Appetizer
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Author Molly (Spices in My DNA)

Ingredients

  • slices of watermelon (about 1/2'' thick)
  • slices of fresh mozzarella
  • honey for drizzling
  • extra chopped pistachios
  • 2 T. olive oil
  • For the PESTO:
  • Handful of flat-leaf Italian parsley (about 1/2 c.)
  • 10-12 fresh basil leaves
  • 2 T. fresh thyme leaves
  • 1/3 c. roasted salted pistachios
  • 2 T. olive oil

Instructions

  1. Begin by making the pesto. Combine parsley, basil, thyme, and pistachios in a food processor. Pulse 20-25 times until finely chopped. Stream in the olive oil and process just until combined. You don't want the pesto to be puréed like a normal pesto, you want it on the chunkier/drier side. Set aside.

  2. Preheat your grill or grill pan to medium/high. Brush the watermelon slices with olive oil. Grill on the first side for 4-5 minutes or until caramelized and grill marks form. Flip the watermelon and top with slices of mozzarella. Cover grill pan with aluminum foil if using, or close the lid of the grill and cook for another 2 to 3 minutes until the cheese is melty. Remove from grill, sprinkle with pesto, extra pistachios, and a drizzle of honey.