From olive magazine
Pizza night tonight? Give these Syrian red pepper muhummara and halloumi pizzas a go. This recipe is super quick, easy and perfect for a meat-free meal.
Total Time
35 minutes
Yield
serves 4
Ingredients
- roasted red peppers 4, from a jar
- sundried tomato paste 2 tbsp
- soft breadcrumbs 50g
- walnuts 100g
- ground cumin 1 tsp
- sweet smoked paprika 1 tsp
- pomegranate molasses 1 tbsp, plus an extra drizzle to serve
- olive oil
- lemon juice 1 tbsp
- flatbreads 4
- halloumi 250g, coarsely grated
- flat-leaf parsley a small pack
Method
Step 1
Heat the oven to 200C/fan 180C/gas 6. To make the muhummara put the peppers, tomato paste, breadcrumbs, half the walnuts, the spices, pomegranate molasses, 1 tbsp oil and lemon juice into a food processor and whizz to a chunky sauce. Season with salt and plenty of pepper.
Step 2
Put the flatbreads on baking sheets and spread the pepper muhummara sauce over the bases, then sprinkle over the cheese.
Step 3
Bake for 10-15 minutes until the cheese is golden and crisping.
Step 4
Bash the remaining walnuts to break them up a bit, then scatter over the pizzas with some torn parsley and a drizzle more molasses and olive oil.
