This recipe appears in:Let Halloumi Take Over Your Next Pizza Party
This pizza hits all the right notes, with briny olives and halloumi, fresh sweet cherry tomatoes, mozzarella cheese, and some fresh mint added right at the end.
- 1 recipe Neapolitan Pizza Dough or 2 pounds store-bought pizza dough
- 1 pound fresh mozzarella cheese, torn into small chunks, drained
- 12 ounces halloumi cheese, cut into small cubes
- 1 quart cherry tomatoes, halved
- 1/2 cup green olives, roughly chopped
- 1/2 cup thinly sliced scallions, light green and white parts only
- Kosher salt
- 4 tablespoons extra-virgin olive oil
- 1/4 cup roughly torn fresh mint leaves
Divide dough into 4 equal parts and place each in a covered quart-sized deli container or a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking.
Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert.
When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.
Preheat broiler to high. Spread 1/4 of mozzarella over pizza, followed by 1/4 of halloumi, 1/4 of tomatoes, 1/4 of olives, and 1/4 of scallions. Sprinkle lightly with salt and drizzle with 1 tablespoon olive oil.
Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Sprinkle with 1/4 of mint, slice, and serve. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.
Repeat steps 3 through 5 for remaining pizzas.