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Haloumi and zucchini Turkish pizza
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Try our speedy Turkish pizza with basil pesto and grilled haloumi - ready in just 30 minutes!
Ingredients:
  • 18.20 gm olive oil, plus extra, to drizzle
  • 2 x 200g punnets cherry tomatoes or grape tomatoes, halved
  • 4 garlic cloves, finely chopped
  • 400g haloumi, cut into 1cm-thick slices
  • 2 zucchini, thinly sliced lengthways
  • 2 x 350g Turkish breads or 2 x 35cm round pizza bases
  • 90g (1/3 cup) basil pesto
  • Baby French kale, to serve
Instructions:
  • In a saucepan over medium-high heat, heat the oil until shimmering. Add the tomato and cook, stirring occasionally, until it starts to soften, which should take about 2-3 minutes. Incorporate the garlic and continue cooking for another 5 minutes or until the tomato is pulpy. If the sauce is too thick, add a splash of water to reach your desired consistency. Remember to season generously before serving.
  • Preheat oven to 220C/200C fan forced. Line 2 baking trays with paper. Grill haloumi and zucchini on an oiled pan until golden on both sides, about 1-2 minutes per side. Remove from heat.
  • Lay the Turkish breads on the trays, generously spread with tomato mixture, and carefully layer with haloumi and zucchini. Bake for 5-7 minutes until warm and golden.
  • Drizzle the pizzas generously with vibrant pesto and extra virgin olive oil. Present them elegantly with a generous sprinkle of fresh baby kale.

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