Watermelon Feta Arugula Pizza
Watermelon and Feta Pizza with Arugula
Fresh and light, yet satisfying, with a totally winning flavor combination of sweet watermelon, salty feta, and spicy fresh arugula over a creamy white béchamel cheese sauce.
(Adapted from Monkeypod Kitchen, Maui, HI.)
7 oz your favorite pizza dough
2 oz (1/4 cup) Béchamel Pizza Sauce
4 oz mozzarella, provolone, parmesan mix
2 oz feta cheese
3 oz watermelon, diced
2 oz baby arugula
EVOO and Balsamic Reduction to drizzle
- Put a pizza stone or baking sheet on the bottom shelf of the oven and preheat to 550Â° (or as high as oven will go), at least 25 minutes. Set the pizza dough on a well-floured pizza peel (or a baking sheet flipped upside down) stretch to 10 inches in diameter.
- To stretch into a 10-inch circle, first tap down center of ball with your fingertips to gently deflate it. Next, push it outward from the center with your fingertips. Then pick up the dough circle and, holding it under the rim, turn it like a steering wheel, letting the gravity of the dough help it stretch. Drape the dough over the backs of your hands and gently stretch outward, rotating periodically. Flop the stretched dough down onto the pizza peel (or baking sheet).
- Apply the sauce, pizza cheese, and feta cheese.
- Place the tip of the pizza peel/upside down sheet onto the pizza stone/preheated sheet and quickly shove the pizza onto the stone. Bake 5-10 minutes until the crust is golden brown and firm.
- Brush the edges with EVOO and garnish with baby arugula and watermelon. Drizzle with balsamic reduction to taste.
Cook Time: 40 minutes
Yield: 1/3 cup
1 cup balsamic vinegar
1/4 cup sugar
- Pour the balsamic vinegar and sugar in a saucepan over medium heat. Bring to a boil. Then lower the heat and simmer on low. Stir occasionally and let the mixture simmer until it has reduced to a thick and syrupy consistency.
- Allow to cool, transfer to an air-tight container, and store in the fridge until you’re ready to use it.
Béchamel Pizza Sauce
Cook Time: 20 minutes
Yield: 1 cup
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
1/2 teaspoon minced garlic
Salt and pepper to taste
1/4 cup grated parmigiano-reggiano cheese
- Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown â€” about 2 minutes.
- Add the hot milk and garlic, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
- Remove from the heat. Add cheese and stir until it is melted and evenly mixed in.
Cook’s Note: To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.