Watermelon Feta Flatbread Recipe — Paired with a glass of rosé, this Watermelon Feta Flatbread recipe (as an appetizer or main course) is the perfect way to celebrate summer produce in a unique way!
To me, summer is all about casual entertaining. And by casual, I, Alex mean I want to entertain almost nightly without having to put in much work. (Don’t we all?)
Sure, I love a good dinner party as much as the next food-loving gal. But summer is not the time for it.
I want fast and easy while still being everyday fancy. So I made this Watermelon Feta Flatbread recipe a for a quick girls-night get together.
And to say it was a hit would be an understatement!
Flatbreads are perfect for low-fuss entertaining. One part pizza, one part sharable dish, they don’t need to be piping hot to be delicious.
I typically set a few out in trays around the living room to allow everyone to help themselves while I’m taking care of more important things, like pouring the wine!
Paired with a giant glass of rosé, this Watermelon Feta Flatbread is the perfect way to celebrate summer’s seasonal fruit…
I was first introduced to the pairing of watermelon and feta by my cousin a few years ago. I admit, I was skeptical of the combo at first but one bite later, I was hooked.
While I’ve been serving this salad ever since, I wanted to come up with something new that was just as delicious but a little more special.
If you like sweet and salty, you are going to love this. Fresh cut watermelon and briny feta is pure magic.
Flat Bread Versus Pizza | What is Flatbread?
Flatbread consists of flour, water and salt. It has a thin crust whereas pizza usually has a thicker crust. I essential used pizza dough but just rolled it out very thin.
To me, the difference between a flatbread and a pizza is the toppings.
Use a light hand when topping these. You want the topping to be sprinkled on, not overly full.
Ingredients Needed To Make Watermelon Feta Flatbread Recipe
- Pizza dough — I use Trader Joe’s Original Crust.
- Olive oil
- Garlic clove
- Mozzarella cheese
- Feta cheese
- Balsamic reduction — For drizzling
Pre-Packaged Pizza Dough Versus Fresh Pizza Dough
For the sake of a low maintenance appetizer, I rely on prepackaged pizza dough from Trader Joe’s when making this Watermelon Feta Flatbread.
However, feel free to make your own if you’re feeling up to it!
Just don’t substitute thicker pre-made pizza crusts as it won’t have the same texture. The flatbread should be chewy yet almost crispy and thin.
How To Make Watermelon Feta Flatbread Recipe
1 — Preheat oven to 400 degrees F.
2 — Roll out the dough until fairly thin, about 1/4″ thick. I divided the dough into fourths and then rolled each one out but you can also make this one large flatbread.
3 — Place on a lightly greased pizza stone or baking sheet. Rub with 2 tsp. oil and rub in minced garlic.
4 — Place in the oven and cook until just toasted, about 5 minutes. Check in around minute 3, depending on how thick your flatbread is you may need to let it cook longer or pull it sooner.
5 — Remove from oven and sprinkle on mozzarella cheese, then return back to the oven and cook until melted and golden brown.
6 — Remove from oven and let cool slightly.
7 — Top with watermelon, basil, and feta.
8 — Drizzle with balsamic reduction and serve!
How To Make Your Own Balsamic Reduction
1 — Pour 1 cup of balsamic vinegar in a small saucepan over medium heat. Bring it a slow boil, then reduce to a simmer.
2 — Stir occasionally and allow to simmer until reduced by at least half.
3 — Let cool and transfer to an airtight container. Place in the fridge until ready to use.
Watermelon Feta Flatbread
Watermelon Feta Flatbread Recipe
- Pizza stone or baking sheet
- Small sauce pan
- 1 package pizza dough
- 2 tsp olive oil
- 1 clove garlic finely minced
- 3/4 cup mozzarella cheese
- 2 cup watermelon finely diced and drained
- 1/2 cup basil julienned
- 1/2 cup feta cheese
- 1 cup balsamic vinegar to make the balsamic reduction for drizzling
- Preheat oven to 400F.
- Roll out the dough until fairly thin, about 1/4″ thick on a lightly floured surface. I divided the dough into fourths and then rolled each one out into mini pizzas as appetizers. But you can also make this one large flatbread.
- Place the dough on a lightly greased pizza stone or baking sheet. Brush the top of the flatbread with the olive oil and minced garlic.
- Bake until just toasted, about 5 minutes. Check on the flatbread at around minute 3. Depending on how thick your flatbread is you may need to let it cook longer or pull it sooner.
- Remove the flatbread from the oven and sprinkle on mozzarella cheese.
- Return the flatbread back to the oven and cook until melted and golden brown. Then, remove the flatbread from oven again and let cool slightly.
- Top with watermelon, basil and feta.
- Drizzle with balsamic reduction and serve!
To Make Your Own Balsamic Reduction:
- Pour a cup of balsamic vinegar in a small saucepan over medium heat. Bring to a slow boil, then reduce to a simmer. Stir occasionally and allow to simmer until reduced by at least half. Let cool and transfer to an airtight container; place in the fridge until ready to use.