BBQ pizza with artichoke hearts, olives and Haloumi cheese
- Preparation 2 h 30 min
- Cooking 10 min
- Servings 4
- Freezing Absolutely
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Another incredible recipe created for Metro, mon épicier. This BBQ-baked pizza will surprise you with its olives, haloumi cheese, cherry tomatoes and #Irresisble artichoke hearts. A summer recipe really too perfect! Above all, do not be afraid, the pizza dough will not fall in the cracks of the grill !!! #metromonepicier
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Ingredients for the dough
- 1 1/4 cups warm water
- 2 tablespoons sugar
- 2 tablespoons traditional active dry yeast
- 2 1/2 cups unbleached all-purpose flour + a bit for kneading
- 1/2 cup durum wheat semolina
- 1 teaspoon salt
Ingredients
- Olive oil
- Provence herbs
- 320g Haloumi cheese (rinsed 30 seconds under cold water), diced
- 4 garlic cloves, minced very finely
- 1 dry pint (551ml) grape tomatoes, cut in half
- 398ml artichoke hearts, very well drained and hard leaves removed, cut in half or in quarters
- 250ml pitted giant green olives, cut in half
- A nice handful fresh basil, roughly chopped
- Ground pepper
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Preparation
- Start with the pizza dough. In a bowl, add the water, sugar and yeast then mix well to dissolve. Set aside for about 6-7 minutes, a foam should form on top.
- In a large bowl, combine the semolina, flour and salt. Add the liquid preparation to the dry ingredients and mix well.
- With your hands, form a ball and knead for 5 minutes, until it is smooth and does not stick to the work surface. Add flour from time to time to make it easy.
- Form a ball and place the dough in a large bowl lightly coated with olive oil. Cover the bowl with plastic wrap and let it srisewell on the counter for 1 hour.
- Remove the plastic wrap and with your fist, punch the dough to remove the air. Reform a ball. Cover and let rise for another hour.
- Remove the film then remove the air from the dough with your fist again. Separate the ball in half, flour, then roll down to obtain two medium pizzas. Set aside.
- Preheat the BBQ to maximum intensity and reduce to medium intensity.
- Thoroughly flour the top of your pizza dough and place this side directly on the hot grills. Close lid and cook for about 2 minutes, or until dough is well marked. Remove from heat and place on a wire rack.
- Preheat the BBQ at maximum intensity.
- Add a thin stream of olive oil on the grilled side and spread well with a brush. Sprinkle with Provence herbs to taste.
- Spread the Haloumi cheese, garlic, grape tomatoes, artichoke hearts, green olives and fresh basil on both pizzas. Pepper to taste.
- Close a BBQ fire and gently slide the pizzas on the closed side. Close the lid and continue cooking for 6 to 8 minutes, or until the dough is cooked and the Haloumi cheese is soft. The cubes will not melt completely and that’s normal. Cut into pieces and serve immediately!
Our sommeliers suggest
Moillard Tradition Bourgogne Chardonnay
A fresh Chardonnay just dry enough to cut the fat and salty side of Haloumi cheese. Its flavours of white fruit, butter and almond will reveal a wide and very interesting texture. We remove the sandals, we relax under the sun and we open a second bottle !
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SESSION IPA DE LESSEPS, PIT CARIBOU, 4%
This Session IPA beer, full of aromas of exotic and citrus fruits, will emphasize the taste of the cherry tomatoes of this pizza to make a burst of flavor. Beer and pizza for the win!
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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