Have you had haloumi cheese before? Haloumi really is one of my favourite cheeses to cook with. It’s great in sandwiches, to top salads and even to use on top of your favourite burgers during this summer’s BBQ season. Haloumi in often used in Middle Eastern cuisine and has that perfect mix of saltiness and sturdiness – which makes it the ideal cheese to grill and melt.

This recipe was born out of a desire to make weeknight meals more exciting and easier to put on the table. During this time of year, there is no excuse not to use seasonal produce. I tend to move away from heavy meals (especially for dinner) and to concentrate on crisp, fresh dishes that I can get to the table in minutes. These pizzas really hit the spot in our household – I use mini pitas as a base (for all those times when making fresh pizza dough just isn’t an option)and pack them with fresh veggies and gooey cheese. The pita also helps make the pizzas lighter and ensures that you have a paper-thin crust that will cook in no time. These are also really perfect for entertaining – the pizzas cook in a flash and are great to enjoy outdoors, with an ice-cool glass of watermelon juice (recipe to come soon!).

And on another note, the winner of my Clean Start Cookbook giveaway is Marcella – congratulations!

Mini Pita, Haloumi and Zucchini Pizzas
Makes 12 mini pizzas

6 mini whole wheat pitas
1/4 cup of olive oil + 2 tablespoons
1 tablespoon of grated parmesan
1 clove of garlic, very finely minced
1/4 tsp of dried oregano
1 small green zucchini
1 small yellow zucchini
1 good squirt of lemon juice
Salt and freshly ground pepper
1/4 cup of pitted Greek olives
6 medium thick slices of Haloumi cheese
12 cherry tomatoes, quartered

Preheat your oven to 400F. Carefully cut each pita in half lengthwise to get two round bases. Lay out the pitas on a parchment-lined baking sheet, inside facing up.

In a small bowl, whisk together the 1/4 cup of olive oil, Parmesan, garlic and oregano and generously brush the mixture on each pita half. Using a vegetable peeler, peel thin strips of zucchini and place in a bowl. If the strips are too large, cut them in half lengthwise using a small paring knife. Add the quartered cherry tomatoes and olives. Add the 2 tablespoons of olive oil, lemon juice, a pinch of salt and pepper and gently toss to coat. Don’t add too much salt as the Haloumi and olives are both quite salty.

Evenly lay out the zucchini, tomato and olives on each piece of pita, leaving a small border. Cut each slice of Haloumi cheese into 2 or 3 pieces and add them evenly to each pita. Cook for 8-10 minutes or until the cheese has melted and the zucchini just starts to wilt. Serve immediately.