Grilled halloumi cheese, parsley oil, char-grilled veggies (zucchini, baby pattypan squash, Japanese eggplant, baby purple kohlrabi), toasted chickpeas
1 ball of pizza dough
salt & pepper
flour for dusting
semolina flour for pizza stone
hunk of halloumi
1 zucchini, sliced
1 Japanese eggplant, sliced
bunch of baby purple kohlrabi, bottoms trimmed & stems removed
6-8 baby pattypan squash, stems removed
handful of chickpeas
For the parsley oil:
¾ cup flat-leaf parsley
1/3 cup olive oil
2 garlic cloves, crushed
1 ½ tablespoons lemon juice
Preheat your oven to 550° F, or as hot as it will go, and preheat your griddle/grill pan to high. To make the parsley oil, combine all the ingredients with some salt & pepper in a food processor until bright green and runny. Set aside.
When your grill pan is hot, toss each of your vegetable groups in olive oil & grill them in batches, until they have nice char marks on each side. When they are finished, toss them in a bowl with the parsley oil.
After you’re finished with the veggies, you can toast the chickpeas on the grill as well, for a minute or two. Grill the halloumi last, so that it doesn’t cool and become rubbery.
Meanwhile, prepare your dough using the instructions on the right. When it has baked for a minute, take it out and brush it lightly with olive oil. Lay the cheese out evenly, followed by the veggies and chickpeas, drizzling any leftover parsley oil. Next, pop it in the oven, bake until the crust is golden brown, and enjoy!