Halloumi, sundried tomato & caper pizzettes with rocket pesto
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Halloumi, sundried tomato & caper pizzettes with rocket pestoNew Recipes

Bake these easy pizzettes for two, or multiply the recipe to serve more. They’re topped with homemade pesto, plus halloumi, capers and honey

  • Prep:15 mins
    Cook:35 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 966
  • fat 45g
  • saturates 12g
  • carbs 106g
  • sugars 0g
  • fibre 5g
  • protein 31g
  • salt 3.36g

Ingredients

  • 2 pizza dough balls (fresh, frozen and defrosted, or homemade; see tip, below)
  • 4 tbsp sundried tomato purée
  • 100g (½ block) halloumi
  • 2 tsp drained capers
  • 2 tsp hot or regular honey
  • 2 tbsp olive oil
  • 1 small garlic clove
  • ½ lemon , juiced
  • few handfuls of rocket
  • 25g almonds , pine nuts or cashews

Method

  1. Heat the oven to 240C/220C fan/gas 9 with a baking tray inside to heat up. Press the dough into ovals on a sheet of baking parchment. Spoon over the tomato purée, leaving a border. Coarsely grate the halloumi on a box grater, then scatter it over the pizzettes along with the capers. Bake on the hot baking tray for 15 mins until golden and crisp.

  2. While the pizzettes are baking, make the pesto. Put the oil, garlic, lemon juice, rocket and nuts in a jug with a splash of water, and blitz using a hand blender or small blender until the pesto is your desired consistency. Season to taste.

  3. Drizzle the honey over the cooked pizzettes and spoon over the pesto.

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