Chef Johns Watermelon Pizza Recipes

CHEF JOHN'S WATERMELON AGUA FRESCA

Chef John's Watermelon Agua Fresca image

This is my all-time favorite summertime drink. When it's hot and humid and you're totally parched, there's nothing as refreshing, as revitalizing, and as restorative as ice-cold watermelon agua fresca. It's one of life's great drinkable pleasures.

Provided by Chef John

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 6

Number Of Ingredients 4

Ingredients

½ seedless watermelon
2 cups cold water
½ cup white sugar, or to taste
½ cup water

Steps:

Scoop flesh from watermelon half and transfer watermelon to a blender. Add 2 cups cold water. Place a folded towel on blender lid and blend until liquefied, about 1 minute. Strain through a fine mesh strainer into a large bowl to remove fibers. Discard fibers left in strainer. Skim and discard excess foam from juice if desired.
Place sugar and 1/2 cup water into a saucepan over medium heat and stir until water is hot and sugar has dissolved. Turn off heat and let simple syrup cool to room temperature. Stir simple syrup into watermelon juice to taste.
Pour drink into a 2-quart pitcher and refrigerate until cold, at least 30 minutes. To serve, fill tall glasses with ice cubes and pour agua fresca drink over ice. Serve with straws.

Nutrition Facts : Calories 177 calories, Carbohydrate 45 g, Fat 0.6 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 6.7 mg, Sugar 39.9 g

CHEF JOHN'S WATERMELON PIZZA

Chef John's Watermelon Pizza image

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

Ingredients

1 large seedless watermelon
1 ½ cups crumbled feta cheese
½ cup sliced green olives
½ cup sliced Kalamata olives
½ cup thinly sliced fresh mint leaves
1 pinch freshly ground black pepper to taste
2 tablespoons rice vinegar
2 tablespoons olive oil

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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