Watermelon Feta Flatbread Recipe
This Watermelon Feta Flatbread recipe (as an appetizer or main course) is the perfect way to celebrate summer's seasonal fruit!
- 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:
Calories: 302kcal | Carbohydrates: 43g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 709mg | Potassium: 129mg | Fiber: 1g | Sugar: 14g | Vitamin A: 541IU | Vitamin C: 5mg | Calcium: 151mg | Iron: 2mg