Okay, let’s be real — this isn’t so much a recipe as it is a fun way to reimagine a bunch of classic summer ingredients. But sometimes, presentation is everything, and that’s exactly what makes this Watermelon Pizza with Melon & Prosciutto so special.
It’s a twist on the classic melon-prosciutto skewer, but instead of threading everything onto sticks, you turn a thick watermelon slice into a “pizza” and scatter all the toppings on top. It’s light, fresh, salty-sweet, and looks way fancier than the effort it takes. Perfect for picnics, BBQs, or even a light dinner when it’s just too hot to cook.
What You’ll Need
This is a no-fuss, minimal ingredient kind of dish. All you need is:
- Watermelon – acts as your “pizza base”
- Cantaloupe melon – sliced thinly for sweet, juicy bites
- Prosciutto – torn into ribbons for that salty-silky flavor
- Feta cheese – crumbled on top for a creamy, tangy kick
- Fresh basil – finely shredded for color and herbal aroma
You can make one big watermelon “pizza” and slice it into wedges, or serve smaller rounds as individual portions. Either way, it’s a guaranteed showstopper on the table.
How to Assemble Your Watermelon Pizza (Step-by-Step)
Start by slicing a large round of seedless watermelon, about 1 inch thick. Try to get a clean, even slice from the center of the melon — it will look the most pizza-like. Lay it flat on a large cutting board or platter.
Next, take a slice of cantaloupe and cut it into small, thin pieces — think bite-sized slivers that are easy to scatter and nibble. Then tear up your prosciutto into rustic little ribbons and crumble the feta into small pieces.
Now comes the fun part: decorating your “pizza.” Scatter the cantaloupe evenly over the watermelon base, followed by the prosciutto and feta. Try to space things out so each slice will get a bit of everything.
Finish with a sprinkling of shredded fresh basil — it not only adds color but also balances the sweet and salty notes with a little herbal freshness.
Slice into wedges and serve immediately, or chill for a bit and serve cold on a hot day. Either way, it’s a hit!
Why You’ll Love This Watermelon Pizza
- No cooking required – just slice and scatter
- Looks gorgeous – vibrant, summery, and unexpected
- Crowd-pleaser – even picky eaters love this combo
- Sweet & savory balance – juicy fruit + salty prosciutto + creamy feta
- Perfect for entertaining – picnic-ready and easy to transport
Tips for Success
- Use seedless watermelon for easier slicing and eating
- Chill ingredients first so the pizza is nice and refreshing
- Tear prosciutto gently to keep that light, silky texture
- Don’t overdo the toppings – you still want to see that bright red “crust”
- Serve immediately for the freshest texture and flavor
📌 Watermelon Pizza with Melon & Prosciutto (Recipe Card)
Servings: 4–6 slices
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1 thick round slice of seedless watermelon (about 1 inch thick)
- ½ cup cantaloupe, thinly sliced into small pieces
- 3–4 slices prosciutto, torn into ribbons
- 2 tablespoons feta cheese, crumbled
- A few fresh basil leaves, shredded
Equipment:
- Cutting board & knife
- Serving plate or platter
Instructions:
- Slice a large, center-cut round of watermelon about 1 inch thick and place on a serving board.
- Scatter the cantaloupe slices evenly over the watermelon “pizza.”
- Add torn prosciutto and crumbled feta.
- Sprinkle with freshly shredded basil.
- Slice into wedges and serve immediately.
