Ingredients 110 grams pizza dough
50-60 grams Halloumi
3/4 cup broccoli sliced (optional)
2 Tbs sliced onion (optional)
1/4 tsp sumac (optional)
1/2 - 1 tsp oil for frying, I use ghee (optional)
Preheat your oven to 220 deg. celsius fan forced or 240 deg. celsius for conventional ovens (or as high as it will go)
If you are including broccoli, onion and sumac, heat the oil on medium in a small fry pan. Add the broccoli, onion and sumac. Stir occasionally until the broccoli is just cooked.
Meanwhile, slice half of your halloumi into thin strips and grate the other half.
Roll your dough into a ball and place onto a clean floured surface. Flatten it with your hand and use a rolling pin to create a thin, evenish circle about 20 cm wide.
Now imagine a line right through the middle of the circle (you could trace it with your finger if that's easier). You are going to place your filling on one half of the circle only, leaving a 1 cm gap around the edge. Start with the halloumi, spreading it evenly then top with broccoli mixture if you used it.
Use your hand to lift the non-filled side of the dough up and over your filling so that the edges of the circle meet. These edges need to be sealed so you can do this by twisting the edges over so that it looks like a rope or just use the tip of a fork to press the edges down, crimping them together.
Prick the dough three times with a skewer or fork to allow steam to escape.
Place in the oven for 10 minutes or until golden.
Please note: There is no need to add salt as halloumi is already seriously salty.