If there ever was a problem with watermelon, it's that it's too delicious to keep ourselves from eating. But after our tenth or so sweet treat made with watermelon, our mouths were left watering for a melon dish that was savory and could stand as a main course.

We came up with the Watermélange - a creamy, delicious pizza that was a hit at our weekly game night. Here's how to make it!

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Prep Time: 30 minutes
Cook Time: 20 minutes


  • 1 can premade pizza dough (or the ingredients here for DIY bread)
  • 10oz container Sabra original hummus (or all ingredients found here for DIY hummus)
  • 8oz goat cheese
  • 1/4 watermelon
  • 3oz pecorino cheese
  • 8oz cooked, peeled, tail-off shrimp (frozen)
  • Cooking spray
  • 1 tbsp chervil, finely minced


  • Fine cheese grater
  • Rolling Pin
  • Cutting board
  • Fork
  • Knife
  • Colander
  • Baking pan
  • Aluminum sheet
  • Food processor or blender (if making hummus from scratch)
  • Oven with broil setting
  • Pizza cutter (this one recommended for *enterprising* chefs)

Step 1: The Crust & Hummus

Like all new inventions, we succeeded by standing on the shoulders of giants. One such giant is Jenna Sauers, who gave us a delicious, quick bread recipe. Another is Joanne, who taught us the art of making easy, smooth hummus from scratch. Both of these recipes are highly recommended and take the recipe up a notch in tastiness! You'll want to follow both of these recipes to completion before the next steps if you're going full-on DIY.

Preparing the Crust:

First, we'll want to preheat the oven to 350°F so we won't have to play the waiting game later.

Next, whether by following these DIY recipes or by buying premade dough, we'll need to prepare the bread into a crust. If it's not already rolled flat, take a rolling pin and smooth it out onto the floured cutting board. We left ours about 1/4" thick, but you can make it thicker or thinner depending on if you like your pizza soft or crispy.

Put some aluminum foil down on the baking sheet, spray some cooking spray onto it, and transfer the rolled dough onto the foil. The foil helps keep the baking sheet clean and speeds cleanup afterwards.

Once the dough is on the baking sheet, take a fork and poke it lightly all over to prevent air from getting trapped under the dough and making unsightly bubbles. Finish off by dusting the dough lightly with paprika, then pop it in the oven for 8 minutes to crisp up.

While you're waiting for the crust, it's time to start on preparing the toppings.

<p>I would never ever have thought to do this. I would have imagined it would make the pizza totally wet, but it looks dang delicious! Thankyou for expanding my narrow pizza topping mind!</p>
<p>Yea, the trick is to add the watermelon at the very end - now that we've realized that, it really opens the door for toppings!</p>
<p>Looks tasty! I wouldn't have ever thought a watermelon pizza even exists, but here it is!</p>
<p>Thanks! Whenever we tell someone, we get that &quot;I don't believe you, that sounds ridiculous&quot; reaction :)</p>
<p>but i bet it tastes good</p>

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