Pickled Peppers and Halloumi Pizza
Garlic-infused pickled capsicum (peppers) deliver a tangy kick, while halloumi offers a salty, chewy bite. Combined with creamy bambini bocconcini, classic Neapolitan sauce using Mutti canned tomatoes, and a sprinkle of Grana Padano, this pizza is bursting with flavour. Finished with fresh dill, it’s a unique take on classic pizza toppings. To make this pickled peppers and halloumi pizza you'll need a few simple ingredients and a little bit of time to prep the dough and toppings. Follow our step-by-step instructions and you'll be indulging in a slice of this pickled peppers and halloumi pizza in no time. Bon appétit! And don't forget to check out some of our other pizza recipes for inspiration for your next pie day!
Equipment
- Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
- 1 frying pan
- 1 Pizza Peel
- 1 sauce ladle
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 pizza dough ball
- 1 ladle of pizza sauce
- Bambini bocconcini cheese any type of fresh mozzarella is perfectly fine
- Low moisture mozzarella cheese
- Grana padano cheese
- Fresh dill
- Pickled peppers we used Leabrook Farms Pickled Australian Garlic Infused Capsicum
- Extra virgin olive oil
Instructions
- Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
- Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
- Prepare Halloumi: Slice the halloumi into even pieces and cook for about one minute on each side in a hot pan. Avoid over-charring, as it will cook further in the pizza oven. Set aside.
- Prepare Mozzarella and Grana Padano Cheeses: Place your bambini bocconcini in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear both the bambini bocconcini and low moisture mozzarella cheeses into medium-sized pieces. Finely grate grana padano. Set aside.
- Prepare Pickled Capsicum: We used Leabrook Farms Pickled Vegetables Australian Garlic Infused Capsicum, which paired beautifully with the pizza. Drain the capsicum and pat it dry to remove excess moisture. Set aside.
- Preheat Oven:If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
- Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
- Assemble Pizza: To assemble the pizza, start by spreading a ladle of sauce in a circular motion starting at the center of the dough. Evenly distribute a combination of bocconcini and low-moisture mozzarella over the sauce. Next, arrange the halloumi strips and pickled capsicum evenly across the pizza. Finally, finish with a drizzle of extra virgin olive oil.
- Bake Your Pizza:If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
- Serving: Once done, remove the pizza from the oven and place it on a serving board. Slice and enjoy your delicious pickled peppers and halloumi pizza!
Tried this recipe?Let us know how it was!