Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
I've written a few times about my Lebanese friend. You know, the one who delivereda half-dozen varieties ofza'atarto me (and I made grilled chicken with za'atar)and who came up with the genius idea of putting halloumi cheese into pancakes. Whether it's through his own innate mental capacities or perhaps through some chemically inspired bouts of clarity, he has a knack for coming up with flavor combinations that simply don't come naturally to me. But more often than not, I hear him describe them and I say to myself,
To be fair, this particular flavor combination is not all that crazy. Sweet tomatoes, briny olives, and cheese are a natural and common pairing, as is the addition of fresh herbs like mint. The concept of putting halloumi on
Pizza Alla Casalinga With Haloumi, Prosciutto & Rocket
I'm glad he suggested it, because it works pretty darn well. One caveat: Early on in experimentation mode, I tried making a few pizzas using halloumi as the
cheese, and it's not a good idea. Halloumi doesn't melt or spread the way you want pizza cheese to. Instead, it's better to think of halloumi as another topping, scattering little cubes of it on top of a base of melty mozzarella.
Everything else is pretty much elementary. The only preparation I do for the tomatoes, mint, olives, and scallions also featured on this pizza is to chop them.
Roasted Vegetable And Feta Pizza
The best part is that this pizza happens to be the ideal food to satisfy the cravings you get when your mind has been expanded to the state that allowed it to come up with the idea in the first place. Win-win!
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
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