This pizza hits all the right notes, with briny olives and halloumi, fresh sweet cherry tomatoes, mozzarella cheese, and some fresh mint added right at the end.
SPECIAL EQUIPMENT:
wood and metal pizza peels, pizza cutter, baking stone or Baking Steel (see note above)
NOTES:
For best results, bake your pizza using a KettlePizza and Baking Steel setup.
INGREDIENTS
1 recipe Neapolitan Pizza Dough or 2 pounds store-bought pizza dough
1 pound fresh mozzarella cheese, torn into small chunks, drained
12 ounces halloumi cheese, cut into small cubes
1 quart cherry tomatoes, halved
1/2 cup green olives, roughly chopped
1/2 cup thinly sliced scallions, light green and white parts only
Kosher salt
4 tablespoons extra-virgin olive oil
1/4 cup roughly torn fresh mint leaves
DIRECTIONS
1.
Divide dough into 4 equal parts and place each in a covered quart-sized deli container or a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking.
2.
Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert.
3.
When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.
4.
Preheat broiler to high. Spread 1/4 of mozzarella over pizza, followed by 1/4 of halloumi, 1/4 of tomatoes, 1/4 of olives, and 1/4 of scallions. Sprinkle lightly with salt and drizzle with 1 tablespoon olive oil.
5.
Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Sprinkle with 1/4 of mint, slice, and serve. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.
6.
Repeat steps 3 through 5 for remaining pizzas.
