Oh we'd heard of pineapple toppings alright, but a watermelon pizza? Nah, that hadn't yet figured on our radar…until now.

After poring over Sharon Hearne Smith's latest release, The No-Cook Cookbook, we are seriously thinking that the healthy life is the one for us.

In honour of the incredible weather we're all getting our sizzle on to, it seems right that we share one of the tastiest – and most refreshing – recipes in the book.

Ladies, we give you the watermelon pizza.

SERVES 2 (or 4 as a starter!)

2 x round watermelon slices, about 20cm in diameter, 2cm thick

2 ripe yellow, orange or red tomatoes, thinly sliced

2 fresh figs

100g feta cheese

50g pitted black olives, halved

25g roasted hazelnuts, roughly chopped

Small handful of fresh mint leaves

Small handful of fresh wild rocket

Sea salt and freshly ground black pepper

RASPBERRY DRESSING:

2 tbsp extra virgin olive oil

2 tbsp white balsamic vinegar

100g raspberries

Method

To make the dressing, whisk the oil and vinegar in a small bowl. Add the raspberries and whisk them in gently until roughly crushed. Season to taste.

Remove any seeds from the watermelon slices, if you prefer. Spread with half of the raspberry dressing, reserving the rest.

Arrange the tomatoes in a single layer across each watermelon slice, then cut each ‘pizza’ into six even-sized wedges, before placing the pieces back together in their circular shape on serving plates.

Cut each fig into six even-sized wedges and arrange one on each pizza. Crumble the feta cheese evenly over the top. Dot with the olives and drizzle with the reserved dressing. Scatter over the hazelnuts, mint and rocket, and serve at once.

For a twist…

 Meat-eaters can top their pizza with ruffles of Parma or Serrano ham.