Refreshing watermelon pizza

Watermelon Pizza

For Pizza Dough:

  • 1 Tbsp. Active dry yeast
  • 1 Tbsp. Sugar
  • 1½ Cups Warm water (105° F -115° F)
  • 3½ Cups Unbleached flour
  • ½ Cup Yellow cornmeal
  • 4 Tsp. Chef Paul Prudhomme's Herbal Pizza & Pasta Magic™
  • 4 Tsp. Chef Paul Prudhomme's Pork & Veal Magic®
  • ¼ Cup Olive oil

    For Green Pizza Topping:

  • 1 Cup Mustard greens, chopped
  • 1 Cup Chard (or kale), chopped
  • 2 Cups Baby spinach, chopped
  • 4 Cups Mozzarella cheese, shredded
  • ½ Cup Parmesan cheese, finely shredded
  • 5 Tbsp. Chef Paul Prudhomme's Herbal Pizza & Pasta Magic™
  • 4 Tsp. Olive oil
  • 2 Tbsp. Watermelon Jam (optional -- see Watermelon Compote recipe for directions)

    For Assembly:

  • Wedges of watermelon, about 3/8-inch thick, cut to fit the pizza slices
  • Olive oil, for brushing

    For Pizza Dough:
    Dissolve the yeast and the sugar in ½ cup of warm water and stir well. Set aside. In the bowl of a kitchen mixer, combine the flour, cornmeal, Herbal Pizza & Pasta Magic and Pork & Veal Magic. Using a dough hook, set the mixer on slow speed and add the liquid yeast mixture, olive oil and the remaining 1 cup of water. Process at medium speed until the dough is smooth and elastic and the dough no longer sticks to the sides of the bowl, about 6 - 8 minutes. Turn off the mixer, remove the bowl and cover the bowl with a kitchen towel. Let the dough rise in a warm place until doubled in bulk, about 2 hours.

    For Green Pizza Topping:
    Combine the ingredients in a mixing bowl and toss until combined. Makes about 7 cups.

    Preheat the oven to 450°. Place 6 ounces of the dough on a floured work surface. Roll out the dough to make a circle about 8-inches in diameter. Pinch the edges to form a thicker border. Brush the crust and the edges with olive oil. Place the crust on a baking pan. Repeat the process to form 4 crusts. Spread ¼ of the topping (about 1¾ cups) on each crust. Bake until the cheese and crusts are golden brown, 10 to 15 minutes. Just before serving, arrange the watermelon wedges on each pizza. Note: The Green Pizza Topping gets an extra dimension of flavor when you add the Watermelon Jam to the mixture, but if you do not want to use the jam, the topping will still taste very good. You may want to use a little less Herbal Pizza & Pasta Magic if you omit the Watermelon Jam.

    About Laura McIntosh:
    Laura is a working mother of two and gained a sincere passion for fresh ingredients and produce grown by five generations of her family. Laura is now a television personality and host of "Bringing it Home" on the PBS California Heartland series, on a mission to share her expertise on farming and produce and her philosophy of "bringing it home" with the world. She grew up in the small farming town of Linden in Northern California as part of a close-knit, fifth generation farming family, it was only natural that she developed a love of the soil and passion for food. Today, Laura continues her lifelong commitment to sharing fun and easy ways to enjoy food at its peak of freshness and educating consumers about our global food heritage. Her diligent work and the success of the show have been recognized over the years with various awards and recognitions, including Telly and Aurora awards and a prestigious James Beard nomination. She and her brother Daniel Moznett founded M. Entertainment in Lodi, California in 2001, as a way to make the most of their shared passion for seasonal ingredients and culinary pursuits and her professional training. The team launched the half-hour television program Bringing It Home with Laura McIntosh in 2002.

    Laura McIntosh launches "Just a Bite" Convenience Packs. "Just a Bite" Bing Cherries will be available at Vons, Safeway, and Kroger's in Northern California, Oregon, Arizona grocery stores.

    For more information about Laura McIntosh, the Bringing it Home series and "Just a Bite" cherries, visit

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