Featuring a tangy tomato base, and topped with sticky red onions, olives and gooey halloumi, this delicious tart recipe is perfect if you’re craving pizza but want to try something new. Serve with a crisp side salad for a leisurely weekend lunch or supper.
Heat 2 tbsp of the olive oil in a pan and add the onions and garlic, cook over a low heat until softened but not browned. This will take about 10 minutes. Add the granulated sugar and vinegar and cook for 2 minutes over a high heat.
Stir in the chopped tomatoes, along with the tomato purée and chilli flakes. Season and cook until the liquid reduces to a thick, spreadable consistency.
Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Unroll the pastry and place on a large nonstick baking sheet. Spread the tomato and onion mixture over the pastry to within 1cm (½in) of the border. Top with the sliced tomatoes, olives and torn halloumi. Drizzle with remaining olive oil and bake for 25 minutes until the pastry edges are well-puffed and golden.
Scatter the top with the salad or fresh basil leaves and serve.
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