Haloumi and zucchini turkish pizza

serves / 4 prep / 20 minutes cook / 10 minutes

Ingredients

1 tbsp olive oil, plus extra, to drizzle

2 x 200g punnets cherry tomatoes or grape tomatoes, halved

4 garlic cloves, finely chopped

400g haloumi, cut into 1cm-thick slices 2 zucchini, thinly sliced lengthways

2 x 350g turkish breads or 2 x 35cm round pizza bases

90g (1⁄3 cup) basil pesto Baby french kale, to serve 1. Heat the oil in a saucepan over medium-high heat. Add the tomato. Cook, stirring, for 2-3 minutes or until starting to soften. Add the garlic. Cook for 5 minutes or until tomato is pulpy. Add a little water to thin the sauce, if needed. Season well. 2. Meanwhile, preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper. Heat a lightly oiled chargrill pan or barbecue grill plate over medium-high heat. Cook haloumi and zucchini for 1-2 minutes each side or until golden. Remove. 3. Place the turkish breads on prepared trays. Spread with tomato mixture and top with haloumi and zucchini. Bake for 5-7 minutes, until heated through and lightly golden. 4. Drizzle the pizzas with the pesto and extra olive oil. Serve sprinkled with the baby kale.

TIP: You can make the tomato sauce (step 1) up to 2 days ahead. Store in an airtight container in the fridge until needed.

Recipe by Kerrie Ray Photo by Jeremy Simons