Monday, June 27, 2016

Watermelon Pizza

We had friends over for dinner last week. The moms and four girls went to the pool first. Between pool time and it being nearly 100 degrees out, my goal was to keep it easy and to turn up the heat as little possible in the kitchen. So, Jeff smoked a beautiful salmon. I threw together a salad and pulled out the pasta salad I'd made the night before. For dessert, I thought it would be fun for Lucy and Penny and their friends Hannah and Sophie to make the watermelon pizza I'd seen in my latest Good Housekeeping magazine.

Aren't they all adorbs?

From left to right: Penny, Hannah, Lucy and Sophie hard at work making watermelon pizzas.

The girls loved making their "pizzas," but didn't love eating them so much. The "sauce" — made of cream cheese, ricotta and honey — was weird and I tended to agree. But they liked the berries and the watermelon itself, of course. In the future, I'd turn this into a fruit salad, cutting the watermelon into bite-sized chunks and mixing in the berries and a little mint. I bet they'd gobble it up.

Still, it was fun to watch and a great way to get kids involved in the kitchen.


Watermelon Pizza
Adapted from Good Housekeeping

1 seedless watermelon, cut into four rounds
8 ounces cream cheese, softened
16 ounces ricotta cheese
2 tablespoons honey
Couple handfuls of coconut, toasted
Variety of berries of your choosing -- blueberries, strawberries, raspberries, blackberries
Kiwi, optional but could serve as your "pepperoni"
1 bunch of mint, roughly chopped

Mix cream cheese, ricotta and honey together. Spread this "sauce" on your watermelon rounds. Next, sprinkle toasted coconut and top with berries and fruit. Sprinkle chopped mint.

Cut each round into quarters. Enjoy!


  1. next time do it greek style. Try a salty feta w/ mint (skip the berries and honey!) Katrina