Haloumi Pizza with Oven Dried Tomatoes and Cime de Rape

From the market to the kitchen in Italian style.

Haloumi Pizza

Trawling the Farmer’s markets, the result was a full shopping bag topped with some sweet autumn cherry tomatoes, some rapé (rapini), and my favourite organic pizza dough. They came together in a pizza.

Take a look at our other pizzas here and here, and a collection of tomato recipes here and here. Check out our oven dried tomatoes here and here. Find inspiration in our Autumn recipes here and here.


Haloumi Pizza

Haloumi Pizza with Oven Dried Tomatoes and Steamed Cime de Rapé

Cuisine: Italian in style
Prep time: 10 mins + time to make dough and tomato sauce
Cooking time: 20mins
Serves: 4 – 6 people, depending how big you make it

tomato pizza sauce – use a store-bought one, or make a home made Pomarolo and keep it in small containers in the freezer. It only takes a moment to make.
3 or 4 tomatoes, or more depending on the size of your pizza
250g haloumi
dried herbs (optional)
pizza dough (make your own, or buy a good, organic pizza dough – left over dough will store in the freezer, so make or buy plenty)
bunch of basil
extra virgin olive oil
half a handful of rocket or spinach leaves

Bring your pizza dough to room temperature. Roll or stretch it out to fit your pizza pan or tray. It can be a square tray or shallow metal dish if you don’t have a suitable round one. I don’t roll the dough – good dough will stretch and it is so easy to do.

Oil your tray lightly and stretch your pizza dough over it. Allow to rest for 5 minutes or so, and restretch if it has shrunk a little.

Very lightly oil the top of your dough and spread over several tablespoons of your tomato sauce.  Slice the tomatoes and layer them around the pizza on top of the sauce. If I am using roma tomatoes, I slice them lengthwise. You could use halved cherry tomatoes too.

Grate the haloumi and sprinkle it over the tomatoes. If using dried herbs, sprinkle these over the haloumi. You could also use fresh rosemary or thyme.

Bake in a 200C oven for 20 minutes.

While the pizza is baking, make some basil oil by blending up a bunch of basil with about 1/2 – 3/4 cup of olive oil. Add the oil slowly, until you have a consistency that will pour well, like a slightly thick salad dressing.

When the pizza is cooked, pour over the basil oil and top with the rocket leaves. Serve and enjoy!

Oven Dried Tomatoes

Oven Dried Tomatoes

To oven dry tomatoes, see the recipe here.

Steamed Broccoli Rabe

Steamed Rapé

Cime de Rape is know by different names – rapini, rabe or broccoli rabe, in Naples it is known as friarielli; in Rome broccoletti; in Puglia, cime di rape (literally meaning “turnip tops”). It is also known as i broccoli friarelli and sometimes broccoli di rape, rapi, or rapini. In Portugal and Spain it is called grelos.

Cuisine: Italian in style
Prep time: 4 mins
Cooking time: 10 mins
Serves: 4 – 6 people, depending how you use it

Bunch of rapé (broccoli raab)
3 cloves garlic
Dried chilli or peperoncino (red pepper flakes)
squeeze lemon
extra virgin olive oil
salt and black pepper

Peel and chop the garlic and sauté very gently in olive oil for about 10 minutes so the oil does infuse the flavours. You will need a very low heat for this. Don’t burn the garlic – if it begins to colour, go onto the next step.

Add the rapé to the pan with the oil and garlic, and gently sauté until it begins to wilt, about 3 minutes or so. Toss it so that it cooks evenly.

Add a little water, 1 to 2 tablespoons, cover the rapé with a lit and allow to steam on a  low-medium heat. Toss the greens with tongs every minute or so and allow it to steam for about 3 to 4 minutes.

When it is cooked, squeeze some fresh lemon juice on it, add salt and pepper to taste, and sprinkle with some peperoncino or dried chilli. You can add some Parmigiano cheese too if you like. Serve and enjoy!

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

34 thoughts on “Haloumi Pizza with Oven Dried Tomatoes and Cime de Rape”

    1. I do think it would work! The good thing about this recipe is that you can add or subtract what you like – a little garlic, some slices of zucchini, finely chopped onion – anything that will cook in the oven in under 20m and is not too watery.


  1. After all that healthy summer eating, the pizza is well deserved and not just any pizza…yours looks so inviting and delicious and even healthy! As does the steamed rape…all wonderful!


  2. I am going to hide this page from my hubby…
    if he sees this he’s gonna be after me telling me to make this..
    RUN..:):).Jokes apart..the recipe sounds do-able:)


  3. That pizza looks gorgeous. Its still quite hot here and the kitchen is the last place I want to be, most of the time!🙂

    Haven’t been seeing you. Hope you’re doing fine.


    1. Hi Aparna, all is well. The pizza is gorgeous and I have made it again and again. Most recently for my daughter and family and added wet garlic, steamed broccoli and some bocconcini. Yum.


  4. Wow! I wanna eat that pizza. You are right Aparna, that pizza really looks gorgeous. I really pizzas with spices.

    Making a pizza is never easy but it is fun, all you need to make sure is that you have the right flavor and your spice rack is complete with spices and herbs.


  5. I think this is Pizza is completely different from the one we eat at PizzaHut Restaurants or other market place. It look more natural and hygienic. Nice snaps and well explained process that anybody can create it at home.



  6. Admiring the time and effort you put into your blog and detailed information you offer. It’s good to come across a blog every once in a while that isn’t the same outdated rehashed information. Wonderful read! I’ve bookmarked your site and I’m including your RSS feeds to my Google account.


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