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The art of making home

Pesto, chorizo and haloumi pizza

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This is a delicious dinner with some real gourmet appeal – but of course I wouldn’t be sharing it if it weren’t easy!

First: my secret weapon. The base is spread with pesto instead of tomato paste. It gives the pizza a really special and delicious flavour. You could make your own pesto if you’re keen, but who has time for that? Not to mention the cost of basil and pine nuts. I use Barilla Pesto alla Genovese, which has a really delicious flavour! But any creamy pesto will do.

Topping
Pesto
Chorizo, sliced
Red and green capsicum (U.S. – bell pepper)
Haloumi*, sliced
Cheddar or mozzarella, grated
Italian flat-leaf parsley to serve

Method
1. Spread pizza base with pesto. Add toppings, finishing with a sprinkling of grated cheese.
2. Bake at 200°C (392°F) for 15-20 minutes or until golden.
3. Sprinkle with chopped flat-leaf parsley to serve.

* Haloumi is a Greek cheese, served fried or grilled (or in this case, baked). If you haven’t tried it, you haven’t lived. That is no exaggeration.

If you have enough lead time, making your own pizza base takes this meal to restaurant standard. 
I use my Thermomix to make pizza dough in 2 minutes. Begin 1 hour before you want to serve the meal to allow 45 minutes rising time.
Thermomix pizza dough
(adapted from the Everyday cookbook)

280g warm Water
1 sachet dry Yeast
20g Oil
2 tsp Salt
500g Bakers Flour (plain flour is also fine, I’ve used both with equal success.)
Method
1. Place water, yeast, oil and salt into the TM bowl. Mix for 5 seconds on speed 3.
2. Add the flour. Continue mixing for 6 seconds on speed 8 to combine. 
3. Set dial to closed lid position. Knead the dough for 2 minutes on Interval speed.
4. Transfer dough to a floured bowl and let dough rise in a warm place to double the quantity. (approx 30 mins.)
5. Break dough into 3 balls and let rest again for 15 minutes. Form pizzas and add topping. 
Image by lemonade, freedigitalphotos.net
Basic pizza dough
If you don’t have a Thermomix (unfortunately they’re not available in the U.S.), try this identical version:
Metric:
280 mL warm water
1 sachet dry yeast
1 1/2 tablespoons oil
2 tsp salt
3 1/3 cups plain flour or baker’s flour
U.S. Measurements:
1 1/4 U.S. cups warm water
1 sachet dry Yeast
1 1/2 tablespoons oil
2 teaspoons salt
18 oz flour
Method
1. In a bowl, combine water, yeast, oil and salt.
2. Add flour and mix well.
3. Turn out onto a floured surface and knead until smooth and pliable.
4. Transfer dough to a floured bowl and let rise in a warm place until doubled in quantity. (approx 30 mins.)
5. Break dough into 3 balls and let rest again for 15 minutes. Form pizzas and add topping. 
Okay – my head is spinning after figuring out all those conversions.
If you decide to make this, let me know how it turns out! I hope you enjoy it as much as we did!
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  3. Cybele @ BlahBlah says

    My hubby would adore this pizza – it has three of his favourite things. I&#39ll point him over here x

  5. Cybele @ BlahBlah says

    My hubby would adore this pizza – it has three of his favourite things. I'll point him over here x

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