Watermelon pizza

• 1 seedless watermelon
• 3.5 oz. (100 g) artisanal salami (or prosciutto), thinly sliced
• 1 ball of fresh mozzarella di bufala cheese
• 12 cherry tomatoes, halved
• 4 fresh figs, sliced
• 10 fresh mint leaves, torn
• 2 tbsp. (30 ml) pine nuts, toasted
• ¼ cup (60 ml) olive oil
• Salt and freshly ground pepper, to taste

1. Cut 4 slices of watermelon, each about 6 in. (15 cm) in diameter and8 in (2 cm) thick.
2. Top watermelon slices evenly with salami.
3. Dry mozzarella with paper towels. Tear it into pieces and evenly divide between salami-topped watermelon slices.
4. Top each portion evenly with cherry tomatoes, followed by figs, and ending with mint and pine nuts.
5. Drizzle each portion with olive oil. Season with salt and pepper to taste. Serve immediately.

Photos : Tango [Vitalité Québec] JULY / AUGUST 2018

Recipe : Josée Fiset