Here in Chicagoland, summer has nearly arrived. Or so it seems some days. Other days, I pull out a light jacket and scowl at the gloomy sky. Keeping the fantasy of warm weather alive is sometimes as easy as indulging in delicious seasonal produce. Enter the watermelon pizza. How cute is this? It’s great for summer barbecues and kids’ make-your-own-pizza parties. And it’s harder to de-veganize than it is to veganize.
I like a sweet, tangy fruit pizza and made mine using:
- Unsweetened, shredded coconut
- Caramelized shallots
- Mango chunks
- Strawberry slices
The shallots rounded out the sweet fruit nicely and were the best part of the pizza. Topping possibilities are plentiful, but here are other ideas:
- A simple almond sweet glaze. For one pizza, I used 3 tablespoons vegan confectioner’s sugar, 1/2 tablespoon water, and 1/8 teaspoon almond extract.
- A drizzle of balsamic vinegar, especially a fruit-infused balsamic
- Melon of any type
- Sliced almonds
Making this pizza is as easy as it looks, but here are a few tips and tricks:
To simplify prep: Quarter your watermelon before creating your slices. You can reassemble 2 semi-circles into a full “pie” later.
For underperforming watermelon: If you cut open your watermelon to find that it isn’t quite ripe and the flavor is lacking, be sure to slice it thin for your pizza. Top it with more pungent toppings, like sweeter fruits or stronger herbs or vegetables. We recommend incorporating pineapple, sweetened coconut shreds, or a sweet glaze.
Less is… plenty: Less fits on each pie than you might expect, so you don’t need to go overboard collecting toppings. A little will go a long way.
Have you made a watermelon pizza? What are your favorite toppings?
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