Haloumi and zucchini Turkish pizza

Haloumi and zucchini Turkish pizza

Quick and easy summer meal. Ingredients:

· 1 tablespoon olive oil, plus extra, to drizzle

· 200g punnets cherry 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 kale or basil leaves, to serve

Heat the oil in a saucepan over medium-high heat. Add the tomato. Cook, stirring, for 2-3 minutes or until starting to soften. Add the garlic. Cook for 5 minutes or until tomato is pulpy. Add a little water to thin the sauce, if needed. Season well.

Meanwhile, preheat oven to 220C/200C fan forced. Line 2 large baking trays with baking paper. Heat a lightly oiled chargrill pan or barbecue grill plate over medium-high heat. Cook haloumi and zucchini for 1-2 minutes each side or until golden. Remove.

Place the Turkish breads on prepared trays. Spread with tomato mixture and top with haloumi and zucchini. Bake for 5-7 minutes, until heated through and lightly golden.

Drizzle the pizzas with the pesto and extra olive oil. Serve sprinkled with the baby kale or basil leaves.

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