WATERMELON PIZZA
Provided by Ree Drummond : Food Network
Categories dessert
Time 15m
Yield 3 pizzas
Number Of Ingredients 15
Steps:
- Top the watermelon slices with the Sweetened Yogurt, strawberries, blueberries, pomegranate, kiwis and mint leaves. Drizzle with the Chocolate Ganache and top with semisweet and white chocolate shavings. Cut into wedges.
- Mix the yogurt and sugar together in a bowl.
- Put the chocolate pieces in a medium bowl. Heat the cream in a small saucepan until very hot. Add the vanilla, then pour over the chocolate pieces. Stir to completely melt.
WATERMELON PIZZA
Start with grilled melon slices and layer on the tangy, salty and sweet toppings for a summer-fresh appetizer. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Grill watermelon, covered, on a greased grill rack over medium-high direct heat until seared, 5-6 minutes on each side. Remove from heat; transfer to a platter. Chill., To serve, top chilled watermelon with tomatoes, arugula, blueberries, feta and olives. Drizzle with olive oil; season with salt and pepper. If desired, drizzle with balsamic glaze.
Nutrition Facts : Calories 91 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 169mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ELVIS PIE
Provided by Allison Kave
Categories Bake Kid-Friendly Banana Bacon Peanut Party Peanut Butter Small Plates
Yield Makes one 9-inch (23-cm) pie
Number Of Ingredients 18
Steps:
- Make the crust: Preheat the oven to 350°F (175°C). On a foil-lined baking sheet, cook the bacon until it is super crispy, but not burnt. Remove it from the oven (keep the oven on), and drain the bacon on paper towels. When the bacon is cool enough to handle, process it in a food processor with the cookies until you've got fine crumbs. Mix the crumbs with the fat until the crumbs are the consistency of wet sand. Press them firmly into a 9-inch (23-cm) pie plate and chill the crust until firm. Bake the crust for about 10 minutes. Allow it to cool completely.
- Make the filling: Prepare an ice bath. In a small bowl, whisk the egg yolks lightly. In a large saucepan over medium heat, whisk together the milk, granulated sugar, cornstarch, and salt. Bring the mixture to a simmer but do not let it boil, whisking constantly for 4 minutes.
- Temper the egg yolks by whisking them constantly as you ladle in a thin stream of the hot milk mixture. Add another ladleful of milk, whisking constantly, then pour the egg mixture back into the saucepan of hot milk as you whisk. Cook it over medium-high heat, whisking steadily, until the custard is thick and you see small bubbles breaking the surface, about 3 minutes. Remove it from the heat, whisk in the vanilla, and set the pan in the ice bath. Stir it occasionally with a spatula until fully cooled. (This can be made ahead and refrigerated for up to 1 day, covered tightly with plastic wrap. Make sure the plastic touches the surface of the custard, to prevent a skin from forming.)
- To assemble the pie, slice the bananas lengthwise or in circles, whichever you prefer, and arrange a layer of them in the bottom of your pie crust. Cover them with a layer of pudding, then repeat with the remaining banana slices and pudding.
- Make the topping: In a stand mixer, with a hand mixer, or by hand with a whisk, whip the cream, powdered sugar, peanut butter, and vanilla until stiff peaks form. Pile the whipped cream onto the pie filling and top it with the chopped nuts, if desired.
WATERMELON PIZZA
Make this fun fruit 'pizza' as a side dish, or a light dessert at a picnic or barbecue. The watermelon, pineapple and coconut really sing summer
Provided by Miriam Nice
Categories Dessert, Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Take 1 round slice watermelon and cut into wedges, as you would a pizza, and lay them on a board. Scatter over 120g pineapple pieces, a few coriander or Thai basil leaves and 1-2 tsp toasted coconut flakes. Mix the juice ½ lime with 1 tbsp honey and drizzle over the top. Sprinkle with freshly cracked black pepper and zest ½ lime.
Nutrition Facts : Calories 112 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein
CHEF JOHN'S WATERMELON PIZZA
There are 2 types of people in this world--the type that thinks topping watermelon with olives and feta is insane, and the people who have actually tried it. Creamy, briny, salty feta and olives and herbaceous mint perfectly complement the sweet, juicy watermelon. It's absolute perfection.
Provided by Chef John
Categories Appetizers and Snacks Fruit
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Slice watermelon in half lengthwise, then each half lengthwise into quarters. Cut uniformly thick slices from the center of each quarter and place on plates or trays.
- Remove any of the soft, white seeds, and use the tip of a spoon to make small, shallow divots in the surface to help hold the toppings.
- Scatter some feta cheese, olives, and mint over the slices and season lightly with freshly ground black pepper. Drizzle each slice with a touch of rice vinegar and olive oil. Serve immediately or cover and refrigerate until needed.
Nutrition Facts : Calories 526.8 calories, Carbohydrate 87.9 g, Cholesterol 42.1 mg, Fat 18.5 g, Fiber 4.7 g, Protein 13.9 g, SaturatedFat 8.1 g, Sodium 886.3 mg, Sugar 71.7 g
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