Watermelon Pizza

1 watermelon slice, cut round and 1" thick
1/2 c. ricotta
1/4 c. softened cream cheese
1 T. honey
1/2 t. vanilla
Fresh berries (raspberries, blueberries, blackberries, and/or sliced strawberries)
Fresh mint leaves
Toasted coconut

Mix ricotta, cream cheese, honey, and vanilla. Spread on watermelon slices. Top with berries, mint, and coconut. Slice into wedges to serve.

Adapted from Good Housekeeping magazine, July 2016, p. 111. 

White Pizza with Artichokes, Rosemary, and Olives

4 T. olive oil [divided]
All-purpose flour, for the work surface
1 lb. pizza dough, at room temperature
8 oz. ricotta
8 oz. marinated artichoke hearts, drained and quartered
1/3 c. pitted green olives, halved
1/2 small red onion, thinly sliced
1/2 c. grated Parmesan cheese (about 2 oz.)
1 T. fresh rosemary leaves
Kosher salt and black pepper
4 c. mixed greens
1 T. fresh lemon juice

Heat oven to 425 degrees.  Brush 2 large baking sheets with 2 T. of the oil. On a lightly floured surface, shape the dough into 4 8-inch rounds. Place on the prepared baking sheets.

Dividing evenly, top the dough rounds with the ricotta, artichokes, olives, onion, Parmesan, rosemary, and 1/4 t. pepper.

Bake the pizzas, rotating the baking sheets halfway through, until the crust is golden brown, 18-22 minutes.

Meanwhile, in a large bowl, toss the greens with the lemon juice, the remaining 2 T. oil, and 1/4 t. each salt and pepper. Serve the pizzas with the salad.

Serves 4.

From Real Simple, April 2013, p. 226.