Yellow and red tomato, haloumi and olive pizza

Babiche Martens

Dough

1 tsp	Salt
1 Tbsp	Active dried yeast
1 tsp	Sugar
2 tsp	Olive oil, (plus an additional Tbs)
1 cup	Water, (lukewarm)
400 g	Plain flour

Sauce

1	Onion, (finely diced)
6	Large ripe tomatoes
1	Red chilli, (small, finely diced, seeds removed if preferred)
1 clove	Garlic, (finely sliced)
1 sprig	Fresh thyme
1	Salt & freshly ground pepper
1 punnet	Cherry tomatoes, (yellow) (Main)
1 punnet	Cherry tomatoes, (red) (Main)
1 cup	Parmesan cheese, (grated)
150 g	Haloumi cheese
1 cup	Black olives, (good quality olives, such as Kalamata)

Directions

1. To make the dough, mix the yeast, salt, sugar, first measure of olive oil and water together then leave in a warm place until it become frothy.
2. Add the flour and knead for 5 minutes until smooth.
3. Grease a bowl with remaining olive oil, add the dough, cover and place somewhere warm until doubled in size approximately 1 hour.
4. Knock back the dough and roll out to required size. Lay on a greased oven tray or a hot pizza stone.
5. To make the sauce, scald the tomatoes, peel then roughly chop. Heat the olive oil, add the onion, chilli and garlic, then the tomatoes.
6. Add the thyme, season and cook over a low heat for 30 minutes, stirring occasionally until a thick sauce develops.
7. Spread the dough with the sauce then top with halved and whole cherry tomatoes, Parmesan, sliced haloumi and olives.
8. Bake in a hot oven for approximately 20 minutes.