Taco Pizza With Grilled Halloumi Recipes

GRILLED HALLOUMI

Steps:

• Preheat a grill for cooking over medium-high heat. Brush grill grates with some oil.
• Brush the halloumi with some of the olive oil.
• Combine the zaatar, caraway seeds, oregano and pepper in a small bowl. Mix until combined, then sprinkle over all sides of the halloumi.
• Grill on each side until charred, 1 to 2 minutes. Transfer to a serving platter, drizzle with olive oil and garnish with chopped parsley and lemon wedges.

GRILLED HALLOUMI

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush olive oil over both sides of each cheese slice.
• Place cheese directly on the grate and grill for 3 minutes. Flip and grill 3 minutes more. Serve immediately.

GRILLED HALLOUMI WRAPS

Steps:

• Preheat an outdoor grill for medium-high heat, and set a grill pan on top of the grate.
• Whisk together olive oil and lemon juice in a small bowl; set aside.
• Toss together bell pepper and onion in a small bowl. Mix in 1/2 of the oil mixture and season with salt, to taste. Transfer to the hot grill pan.
• Cook vegetables on the preheated grill until lightly charred but still firm to the bite, 5 to 6 minutes. Remove pan from the grill and allow vegetables to cool. Lower the grill temperature to medium.
• Brush halloumi cheese slices with the remaining oil mixture. Cook on the preheated grill, flipping carefully, until grill marks appear and cheese has softened slightly, 2 to 3 minutes per side. Remove from grill and place on an aluminum foil-covered plate to keep warm.
• Spread the tortillas with hummus and top with spinach. Divide the peppers and onions between the tortillas, add 2 halloumi slices to each tortilla, then top with olives. Roll up and serve immediately.

TACO PIZZA

Steps:

• Place a pizza stone or upside-down baking sheet on the bottom rack of the oven and preheat to 450 degrees F. Roll out the pizza dough on a lightly floured work surface into an 11-inch round. Transfer to a parchment-covered pizza peel or another upside-down baking sheet. Brush the dough with olive oil, then spread the refried beans on top, leaving a 1/2-inch border. Spoon the salsa over the beans and sprinkle with the cheese. Scatter the scallions and jalapenos on top. Slide the pizza and parchment onto the hot stone and bake until the crust is crisp, 8 to 10 minutes. Let cool a few minutes.
• While the pizza is baking, combine the sour cream, half of the lime juice and 1 tablespoon water in a small bowl. In another bowl, toss the lettuce, tomato, and lime juice to taste; season with salt.
• Top the pizza with the salad, then drizzle with the sour cream mixture and sprinkle with the cilantro. Cut into slices.
• Per serving (based on 4 servings; not including optional toppings): Calories 564; Total Fat 24 grams; Saturated Fat 12 grams; Protein 23 grams; Total Carbohydrate 66 grams; Sugar: 9 grams; Fiber 4 grams; Cholesterol 51 milligrams; Sodium 1579 milligrams