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Halloumi, mango, courgette and tarragon pizzettes
- Gurdeep Loyal
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Serves 6
Easy
Prep: 40 mins
Cook: 25 mins
plus proving
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Use mango chutney for sweet tang, melted halloumi for chewy saltiness, charred courgettes for bitter freshness and tarragon for a herbal hit of anise
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Try halloumi, mango, courgette and tarragon pizzettes, then discover pear, gorgonzola and pickled walnut pizzettes, sloppy joe pizzettes or butternut and pancetta pizzettes.
I love a scissor-cut Roman-style pizza slice, especially one that’s charred at the bottom, chewy in the middle and liberally topped with a plethora of things, which could be anything as long as they include fennel sausage. Bonci in Rome, MyPixxa and Malletti in London are bastions of brilliance in this genre, all of which have taught me that a tomato base really is not essential when it comes to very good pizza. This recipe is my globally remixed ode to those joints.
Recipes extracted from Flavour Heroes by Gurdeep Loyal (£27, Quadrille). Photographs: Patricia Niven. Recipes are sent by the publisher and not retested by us.
Halloumi, mango, courgette and tarragon pizzettes recipe
Ingredients
Nutrition
-
1 tbsp caster sugar
-
2 tsp onion powder
-
3 tbsp olive oil
plus extra for brushing
-
150g plain flour
plus extra for dusting
-
200g strong white flour
-
1½ tsp nigella seeds
-
2¼ tsp fast-action dried yeast
-
2 large yellow or green courgettes
sliced into 1cm discs
-
6 heaped tbsp sundried tomato purée
-
6 tbsp mango chutney
plus extra to serve
-
225g halloumi
grated
-
handful of tarragon leaves
finely chopped
Nutrition: per pizzette
- kcal463
- fat17g
- saturates7g
- carbs58g
- sugars13g
- fibre3g
- protein18g
- salt2.9g
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Method
-
step 1
Whisk together 220ml of warm water, the sugar, onion powder and oil in a small jug. Separately, in a large mixing bowl, whisk together both flours, 1½ tsp of salt and the nigella seeds.
-
step 2
Tip half of the dry mixture into the bowl of a stand mixer fitted with a dough hook, then whisk through the yeast. Begin mixing at a slow speed. Gradually trickle in the liquid – scraping down the sides of the bowl as needed – until fully incorporated. You should have a very loose, slack dough at this point.
-
step 3
Keep the mixer running slowly and add the remaining flour, a third at a time, until you have a tacky dough ball that comes away from the sides of the bowl. Turn out onto a floured worksurface and knead for 10-12 mins or until the dough is smooth and elastic.
-
step 4
Form into a ball, put in a bowl, brush with oil, cover and leave to prove for 1 hr. Punch down the dough, knead in the bowl for 1 min, then cover and leave for another hour.
-
step 5
Meanwhile, brush the courgette slices with a little oil. Heat a griddle or frying pan over a medium-high heat and sear on one side for 4-5 mins or until they brown. Punch down the rested dough again, knead for 1 min, then divide and roll into six large balls. Heat the oven to 220C/200C fan/gas 7.
-
step 6
Brush two baking sheets liberally with olive oil. Using your fingers and knuckles, form each ball into a 15cm circle and put three on each sheet, spaced apart. Spread each pizzette with 1 tbsp each of tomato purée and chutney, then sprinkle with the halloumi and tarragon.
-
step 7
Bake one sheet at a time for 18-20 mins – or if you want to bake all the pizzette at once, swap the trays halfway through the cooking time – until puffed and golden on top. Enjoy hot or cold with extra mango chutney, if you like.
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Authors
Gurdeep Loyal
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