Background🔗

I didn't plan to document weekly pizza in this blog, except for really good ones, which is almost every pizza. The reason I didn't plan to include pizza in this blog is the high volume of pizza recipes (2 per week). It can easily take half of the seats on the blog. Now given another thought, if democracy wants pizza to take the majority, so be it. Who is to say house pizza cannot meet what voters want. Maybe it's meant to be the ruling house. So let's welcome the regular appearance of pizza on this blog.

You can't go wrong with sweet and salty. That's why maple bacon is a classic. For a less scientific explanation, when having one of the two, you'd naturally crave for the other. The cravings get reinforced and you can eat forever (that's a lie).

Back to the topic, what pizza toppings have sweet and salty synergy? One answer is sweet potato and Halloumi. Creamy sweet sweet potato, crispy salty Halloumi, bond by their common pairing, balsamic vinegar infused sour cream, it's the maple bacon in pizza world.

One pro tip we accidentally unlocked this time, there is no need to fry Halloumi beforehand. The boiler will crispy up the top side almost like frying.

Formula🔗

Sauce🔗

• Sour Cream
• Balsamic Vinegar

Topping🔗

• Halloumi, thick slices

Finish🔗

• Sunflower sprouts
• Base sauce

Evaluation🔗

You just keep going, one bite after another.

Halloumi is like firm fried tofu married to cheese curds, crispy and squeaky. Always nice to have fresh green for finish, for prettiness and freshness. Balsamic sour cream goes well with both sweet potato and Halloumi. Having it as both base sauce and finish sauce is like a combo hit.

Demo🔗

before baking	after baking

topdown	side