There’s something about pizza that makes it the perfect comfort food, isn’t there? Whether it’s a late-night snack, a weekend treat, or something to whip up on a lazy evening, it always seems to hit the spot. But let’s be real-sometimes the same old margherita or pepperoni just isn’t enough. Sometimes, you want something a little more exciting, something that combines the familiar with the unexpected.
That’s where Nigella Lawson’s Halloumi Pizza comes into play. Imagine a crispy, golden crust topped with the luscious, salty bite of halloumi cheese, all balanced with fresh veggies and a touch of zesty sauce. It’s the kind of pizza that makes you wonder why it took you so long to branch out from the classics. And trust me, once you try it, you’ll never look at pizza the same way again. So, let’s break it down step by step-this is no ordinary pizza.
Nigella Lawson’s Halloumi Pizza Recipe
What I love most about Nigella’s approach to cooking is how she makes even the most straightforward dishes feel indulgent and special. This recipe, for example, takes the humble pizza and elevates it with the rich, tangy flavor of halloumi, which is just as delicious as it is versatile. It’s a perfect balance of textures and flavors: the crispy, chewy base, the warm, golden-brown halloumi, and the burst of freshness from the toppings. And there’s an effortless quality to it, too. There’s no fuss, just really good ingredients coming together to create something that feels both simple and luxurious.
If you’re anything like me, you might have a soft spot for halloumi. It’s one of those cheeses that always seems to do its job so well-whether grilled, fried, or baked. It’s firm, salty, and beautifully satisfying, so when Nigella suggests it as the star ingredient for a pizza, it feels like a natural fit. You get that chewy, golden crispiness from the cheese that pairs so well with the soft dough beneath it. The best part? The cheese stays firm, so you don’t have to worry about it turning into a greasy mess.
Ingredient List
Here’s what you’ll need to get started with this recipe. You probably have most of these items in your kitchen already, which makes it even better:
- Pizza dough – You can go store-bought or make your own; Nigella’s not picky about this. The dough should be soft and pliable, ready to puff up beautifully in the oven.
- Halloumi cheese – This is the star, and you’ll need about 200-250 grams. The firmer, the better, as it holds up well when cooked.
- Tomato sauce – A simple one, just some crushed tomatoes, olive oil, garlic, and seasoning. You could go for a homemade version, or use a good quality jarred one for ease.
- Olive oil – To drizzle on top and give that lovely golden finish.
- Fresh herbs – Nigella often calls for fresh basil, but you could get creative with rosemary, thyme, or oregano.
- Veggies (optional) – Some fresh tomatoes, red onion, or maybe a handful of spinach or arugula if you like a bit of extra color and crunch.
- Chili flakes – A pinch, if you like a bit of heat. I personally love how the spicy kick works with the richness of the halloumi.
As you can see, the ingredients are straightforward, but each one plays an important role. It’s all about creating that balance between the richness of the cheese, the acidity of the tomato, and the freshness of the herbs and veggies.
How To Make Nigella Lawson’s Halloumi Pizza?
Alright, let’s dive into the fun part-making the pizza. The beauty of this recipe is that it’s simple yet indulgent. It doesn’t take a ton of effort, but it results in something that feels satisfying and a little fancy. Here’s how it all comes together:
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Preheat The Oven
Start by heating your oven to around 220°C (about 430°F). This high temperature is crucial for getting that crispy, bubbly crust that’s the hallmark of a good pizza. While the oven heats up, grab your pizza dough and roll it out onto a baking sheet or pizza stone. You don’t need to overthink the shape-whether you’re going for a classic round, an oblong, or even a freeform shape, just make sure it’s a good, even thickness.
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Prep The Halloumi
Next, slice your halloumi into thick slabs-about 1 cm wide works best. The goal is to have each slice get nice and crispy without melting into oblivion. You could grill the halloumi for a few minutes on each side, but here’s a shortcut: I like to place it directly on the pizza before baking. That way, it melts a little and crisps up in the oven.
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Assemble The Pizza
Now for the fun part. Spread a thin layer of tomato sauce on your dough-don’t go too heavy; you want it to complement the cheese, not overwhelm it. Then arrange your halloumi slices evenly across the pizza. You could also scatter a few thin slices of red onion or halved cherry tomatoes here if you want to add more flavor.
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Bake
Slide your pizza into the oven and bake for about 10-12 minutes, or until the edges of the crust are golden and crisp, and the cheese is starting to brown. You’ll know it’s done when the cheese has a slightly caramelized color and the dough is puffy.
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Finishing Touches
Once the pizza is out of the oven, drizzle a little olive oil over the top, scatter your fresh herbs, and sprinkle a pinch of chili flakes if you like some heat. I also love adding a little more seasoning here-maybe some cracked black pepper and a pinch of sea salt.
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Slice And Enjoy!
Slice it up and enjoy. The halloumi holds its shape so perfectly, and each bite has that satisfying balance of saltiness, creaminess, and crispiness. If you’re feeling fancy, pair it with a crisp white wine or a refreshing spritz.
Things I Learned
I’ve made this pizza a few times now, and I’ve learned a couple of things along the way. First, the quality of your dough matters-whether you buy it or make it yourself. You want something with a good chew to balance out the halloumi’s richness. Second, don’t skimp on the halloumi! It’s the star ingredient, and its firm texture and savory flavor elevate the whole dish. The combination of that crispy, salty cheese with the fresh herbs is chef’s kiss perfection.
Lastly, be flexible with your toppings. If you have leftover veggies lying around, throw them on there. That’s one of the things I love about this recipe: it’s a bit of a blank canvas. Whether you go all out with a medley of toppings or keep it simple with just cheese and tomato, it always turns out great. Oh, and if you have any leftovers (which I highly doubt, but just in case), this pizza makes a fantastic cold snack the next day.