Watermelon Pizza with Melon, Prosciutto, and Feta

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Okay, let’s be real — this isn’t so much a recipe as it is a fun way to reimagine a bunch of classic summer ingredients.

But sometimes, presentation is everything, and that’s exactly what makes this watermelon pizza with melon, prosciutto, and feta so special!

It’s a twist on the classic melon-prosciutto skewer, but instead of threading everything onto sticks, you turn a thick watermelon slice into a “pizza” and scatter all the toppings on top.

It’s light, fresh, salty-sweet, and looks way fancier than the effort it takes.

Perfect for picnics, BBQs, or even a light dinner when it’s just too hot to cook!

How To Make This Watermelon Pizza with Melon, Prosciutto, and Feta

Ingredients You’ll Need For This Recipe

1 thick round slice of seedless watermelon
½ cup cantaloupe melon
3–4 slices of prosciutto
2 tablespoons feta cheese
A few fresh basil leaves

Step-by-Step Guide

1. Start by slicing a large round of seedless watermelon, about 1 inch thick.

Try to get a clean, even slice from the center of the melon – it will look the most pizza-like.

2. Let it rest on a clean kitchen towel or paper towel (and cover it from the top as well) until you prepare the rest of the ingredients.

This is to absorb any excess water that may pool from the watermelon slice.

3. Cut the cantaloupe melon into small, thin pieces – think bite-sized slivers rather than chunks.

4. Tear up your prosciutto into rustic little ribbons.

5. Crumble the feta into small pieces.

6. Lay your watermelon slice on a large cutting board or serving platter.

7. Scatter the cantaloupe evenly over the watermelon base, followed by the prosciutto and feta.

Try to space things out so each slice will get a bit of everything.

8. Tear up or cut a few fresh basil leaves into smaller pieces and scatter them all over the fruit pizza.

9. Slice the watermelon into wedges and serve immediately, or chill for up to an hour and serve cold on a hot day.

Important Recipe Notes

Use seedless watermelon if you can.
Chill the ingredients first so the pizza is nice and refreshing to serve on a warm day.
Tear prosciutto gently to keep that light, silky texture.
Don’t overdo the toppings – you still want to see that bright red “crust.”
Serve immediately for the freshest texture and flavor, although you can refrigerate for up to one hour if needed as well.

Why You’ll Love This Recipe

No cooking required – just slice and scatter
Looks gorgeous – vibrant, summery, and unexpected
Crowd-pleaser – even picky eaters love this combo
Sweet & savory balance – juicy fruit + salty prosciutto + creamy feta
Perfect for entertaining – picnic-ready and easy to transport

📌 Watermelon Pizza with Melon, Prosciutto, and Feta (Recipe Card)

Servings: 4–6 slices
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

1 thick round slice of seedless watermelon
½ cup cantaloupe, thinly sliced into small pieces
3–4 slices prosciutto, torn into ribbons
2 tablespoons feta cheese, crumbled
A few fresh basil leaves, shredded

Instructions

Slice a large, center-cut round of watermelon about 1 inch thick.
Place on a clean paper towel or kitchen towel to absorb any excess water.
Scatter the cantaloupe slices evenly over the watermelon “pizza.”
Add torn prosciutto and crumbled feta.
Sprinkle with freshly shredded basil.
Slice into wedges and serve immediately or keep in the fridge for up to one hour.