- Halloumi, Sun-Dried Tomato & Caper Pizzettes With Rocket Pesto.jpg (58.37 KiB) Viewed 129 times
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 2
No nutritional information available.
Ingredients
- 2 pizza dough balls (fresh, frozen and defrosted, or homemade)
- 4 tbsp sun-dried tomato paste
- 100g halloumi
- 2 tsp drained capers
- 2 tsp hot or regular honey
For the pesto:
- 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 240°C/Fan 220°C/Gas Mark 9 with a baking tray inside to heat up. Press the dough into ovals on a sheet of baking parchment. Spoon over the tomato paste, leaving a border. Coarsely grate the halloumi, then scatter it over the pizzettes along with the capers. Bake on the hot baking tray for 15 minutes until golden and crisp.
2. Meanwhile, make the pesto. Put all the ingredients 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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