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Pomegranate, Artichoke & Halloumi Pizza Boats

This is comfort food at its best. Perfect for sharing with a large group of friends these pizza boats are simple to make and guaranteed to delight!

  • Time: 3 hours
  • Serves: 4 people


Warm water
1 cup
Artichoke hearts, sliced in half
Halloumi, sliced into strips
Plain flour
1 teaspoon
1 sachet
Extra Virgin Olive Oil
Black Sesame Seeds
1 teaspoon
Fresh mint
1 bunch
Lemons, freshly squeezed
Warm water
1 cup


  1. Pre-heat oven to 200 degrees & prepare a tray lined with baking paper.

  2. Pour warm water into a large bowl, add packet of yeast & sugar, salt & a dash of olive oil. Stir & leave to ferment for 10 minutes.

  3. Add plain flour to the water & yeast mix & stir through until it forms a nice soft dough. Add more water if needed but be gentle & careful not make the dough too wet. The dough should be soft & easy to knead.Remove dough from bowl & gently knead for a couple of minutes until a nice dough ball forms.

  4. Oil a clean bowl with extra virgin olive oil & place dough ball in the bowl, cover with a clean wet kitchen towel & leave in a sunny/warm area for two hours so the dough can rise.

  5. Lightly cover your bench area with flour & knead the dough ball further, being careful not to overdo it (to prevent dough from drying out).

  6. . Cut off a small ball of dough (enough for one pizza base - approx 5cm ball) & using your rolling pin roll it out to a rectangle-like pizza shape.

  7. Place pizza bases on prepared tray, leaving enough room on each side to later work into a pizza boat.

  8. Before shaping into pizza boat, layer the pizza bases with sliced artichoke hearts & halloumi, followed by sprinkling of pomegranate seeds.

  9. Finish with torn fresh mint leaves, a squeeze of fresh lemon juice (just a little) & drizzle of extra virgin olive oil. Sprinkle with black sesame seeds to finish.

  10. To make the pizza boat, twist each end of the pizza base into a ponytail, gently bringing in the sides of the pizza base (forming a boat shape).

  11. Brush the edges & ponytail of the pizza dough with extra virgin olive oil.

  12. Bake pizza in oven for 30 minutes or until the base & edges of dough look golden & slightly brown & the cheese is melted through.

  13. Eat hot & enjoy with a fresh side salad!

Cook’s Notes:
Oiling the bowl for the dough ball to rest in will help prevent the dough from drying out.

To prepare the pomegranate slice in quarters, then using the back of a spoon or thick knife blade, tap the red skin of the pomegranate while holding it your palm (be careful not to cut self) or on chopping board. Tap hard to easily get knock the seeds out of the skin, making sure to only use the seeds (discard the white skin around them).