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BBQ Pizza with Artichoke Hearts, Olives, and Halloumi Cheese https://www.metro.ca/userfiles/image/recipes/Pizza-BBQ-cœur-d’artichauts-10787.jpeg PT30M PT10M PT2H40M
In a bowl, add the water, sugar, yeast, and stir until dissolved.Let it act for about 6-7 minutes. Foam should form on the surface.In a large bowl, combine the semolina, flour, and salt.Add the liquid preparation to the dry ingredients and mix well.Use your hands to shape the dough into a large ball and knead for 5 minutes, until it’s smooth and doesn’t stick to your work surface.Add flour from time to time to make the task easier.Shape the dough into a ball and place it in a bowl coated with a bit of oil.Cover the bowl with cellophane and let it rise on the counter for about 1 hour.Remove the cellophane and use your fist to remove the air from the dough.Then shape it into a ball again.Cover and let rise for another hour.Remove the cellophane and use your fist again to remove the air from the dough.Split the ball in half, add flour, then flatten to get two medium-sized pizzas. Set aside.Preheat the BBQ on high and then lower to medium.Flour one side of the dough and place that side directly on the hot grill.Close the lid of the grill and cook for about 2 minutes or until there are defined grill marks.Turn the heat on the BBQ to high.Add a small drizzle of olive oil on the grilled side of the dough and use a brush to coat it. Sprinkle herbes de Provence to taste.Spread the halloumi cheese, garlic, grape tomatoes, artichoke hearts, green olives, and fresh basil on the pizza. Pepper to taste.Turn the heat off on one side and gently slide the pizzas to that side.Close the lid and keep cooking for 6 to 8 minutes, or until the dough is cooked and the halloumi cheese is soft.Keep in mind the cheese will not completely melt.Slice and immediately serve.
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homemade pizza dough 1 1/4 cup (300 mL) lukewarm water 2 tsp. (10 mL) sugar 2 tsp. (10 mL) traditional active dry yeast 2 1/2 cups (625 mL) unbleached all-purpose flour and a pinch for kneading 1/2 cup (125 mL) durum wheat semolina durum 1 tsp. (5 mL) salt olive oil Provence herbs 320 g halloumi cheese, diced (rinsed for 30 seconds under cold water) 4 garlic cloves, finely chopped 1x551 mL grape tomatoes, halved 398 ml artichoke hearts, drained with prickly leaves removed, halved or quartered 1 cup (250 mL) large pitted green olives, halved 1 handful of fresh basil, roughly chopped fresh ground pepper
BBQ Pizza with Artichoke Hearts, Olives, and Halloumi Cheese

BBQ Pizza with Artichoke Hearts, Olives, and Halloumi Cheese

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4
servings
0:30
Preparation
0:10
COOKING
2:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • homemade pizza dough
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    700 g SELECTED VARIETIES


  • 1 1/4 cup
    (300 mL)
    lukewarm water
  • 2 tsp.
    (10 mL)
    sugar
  • 2 tsp.
    (10 mL)
    traditional active dry yeast
  • 2 1/2 cups
    (625 mL)
    unbleached all-purpose flour and a pinch for kneading
  • 1/2 cup
    (125 mL)
    durum wheat semolina durum
  • 1 tsp.
    (5 mL)
    salt

  • olive oil
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    1 L SELECTED VARIETIES



  • Provence herbs
  • 320 g
    halloumi cheese, diced (rinsed for 30 seconds under cold water)
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    DELI SLICED SELECTED VARIETIES 2.42/100 g


    BABYBEL 240 - 300 G OR THE LAUGHING COW CHEESE 400 G

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    PARMIGIANO REGGIANO

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    DELI CUT, 2.84/100 G


  • 4
    garlic cloves, finely chopped
  • 1x551 mL
    grape tomatoes, halved
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    PRODUCT OF ONTARIO 3.95/kg


  • 398 ml
    artichoke hearts, drained with prickly leaves removed, halved or quartered
  • 1 cup
    (250 mL)
    large pitted green olives, halved
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    SELECTED VARIETIES 9.03/LB


  • 1
    handful of fresh basil, roughly chopped

  • fresh ground pepper
Imprimer ma sélection

Preparation

In a bowl, add the water, sugar, yeast, and stir until dissolved.

Let it act for about 6-7 minutes. Foam should form on the surface.

In a large bowl, combine the semolina, flour, and salt.

Add the liquid preparation to the dry ingredients and mix well.

Use your hands to shape the dough into a large ball and knead for 5 minutes, until it’s smooth and doesn’t stick to your work surface.

Add flour from time to time to make the task easier.

Shape the dough into a ball and place it in a bowl coated with a bit of oil.

Cover the bowl with cellophane and let it rise on the counter for about 1 hour.

Remove the cellophane and use your fist to remove the air from the dough.

Then shape it into a ball again.

Cover and let rise for another hour.

Remove the cellophane and use your fist again to remove the air from the dough.

Split the ball in half, add flour, then flatten to get two medium-sized pizzas. Set aside.

Preheat the BBQ on high and then lower to medium.

Flour one side of the dough and place that side directly on the hot grill.

Close the lid of the grill and cook for about 2 minutes or until there are defined grill marks.

Turn the heat on the BBQ to high.

Add a small drizzle of olive oil on the grilled side of the dough and use a brush to coat it. Sprinkle herbes de Provence to taste.

Spread the halloumi cheese, garlic, grape tomatoes, artichoke hearts, green olives, and fresh basil on the pizza. Pepper to taste.

Turn the heat off on one side and gently slide the pizzas to that side.

Close the lid and keep cooking for 6 to 8 minutes, or until the dough is cooked and the halloumi cheese is soft.

Keep in mind the cheese will not completely melt.

Slice and immediately serve.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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