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Grilled Summer Veggies & Halloumi

Grilled summer veggie & halloumi pizza

Grilled summer veggie & halloumi pizza

Grilled summer veggie & halloumi pizza

Grilled halloumi cheese, parsley oil, char-grilled veggies (zucchini, baby pattypan squash, Japanese eggplant, baby purple kohlrabi), toasted chickpeas



Ingredients: 1 ball of pizza dough salt & pepper flour for dusting

semolina flour for pizza stone olive oil 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

Directions: 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!

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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