
Halloumi, sundried tomato & caper pizzettes with rocket pesto
- Anna Glover
Published: January 20, 2026 at 10:33 AM
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Serves 2
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 5 out of 5.5 ratingsRate
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Bake these easy pizzettes for two, or multiply the recipe to serve more. They're topped with homemade pesto, plus halloumi, capers and honey
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 pizza dough balls
(fresh, frozen and defrosted, or homemade; see tip, below)
-
4 tbsp sundried tomato purée
-
100g (½ block) halloumi
-
2 tsp drained capers
-
2 tsp hot or regular honey
For the pesto
-
2 tbsp olive oil
-
1 small garlic clove
-
½ lemon
juiced
-
few handfuls of rocket
-
25g almonds
pine nuts or cashews
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Nutrition: Per serving
- kcal966
- fat45g
- saturates12g
- carbs106g
- sugars12g
- fibre5g
- protein31g
- salt3.36g
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Method
-
step 1
Heat the oven to 240C/220C fan/gas 9 with a baking tray inside to heat up. Press the dough into ovals on a sheet of baking parchment. Spoon over the tomato purée, leaving a border. Coarsely grate the halloumi on a box grater, then scatter it over the pizzettes along with the capers. Bake on the hot baking tray for 15 mins until golden and crisp.
-
step 2
While the pizzettes are baking, make the pesto. Put the oil, garlic, lemon juice, rocket and nuts in a jug with a splash of water, and blitz using a hand blender or small blender until the pesto is your desired consistency. Season to taste.
-
step 3
Drizzle the honey over the cooked pizzettes and spoon over the pesto.
Recipe tip
Find our easy pizza dough recipe here.
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