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Watermelon Pizza

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Comments

  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Very impressive
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  • RRP
    RRP Posts: 26,455
    While we are sort of on the same subject I still have 8 jars of commercially prepared pickled watermelon rind that I used to serve with a bacon wrap as an appetizer. Some guests loved it for the novelty of the idea, but others didn't. Now I wonder if throwing on a few pieces on my next pizza might be worth trying. Any thoughts or any ideas about using the remaining 8 jars would be appreciated!

    Re-gasketing the USA one yard at a time 
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  • Focker
    Focker Posts: 8,364
    Ron,
    Cannot offer much help with the rinds, if they hold water like the rest of the watermelon, I don't know if I'd throw such a wet ingredient like that on an actual pie.   

    8 jars?!  You may need to add that to your already insane cooking rotation next year in Peoria.  B)
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • RRP
    RRP Posts: 26,455
    Focker said:
    Ron,
    Cannot offer much help with the rinds, if they hold water like the rest of the watermelon, I don't know if I'd throw such a wet ingredient like that on an actual pie.   

    8 jars?!  You may need to add that to your already insane cooking rotation next year in Peoria.  B)
    LOL - that and the several jars I still have of La bomba from Italy! Actually the pickled w/m rinds are heavily sugared and tend to burn when heated. 
    Re-gasketing the USA one yard at a time 
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  • Doc's_Spouse
    Doc's_Spouse Posts: 31
    Looks great. I want to try this. Thanks for the posting.
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