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Flatbread Pizza | Charalambides Christis

May 4, 2022

Delicious flatbread pizza with Pissourkotiko Traditional Halloumi Charalambides Christis!

Prep Time
Cook Time


  • 200g Self-Rising Flour
  • 110ml Water
  • 20ml EVOO, Extra Virgin Olive Oil
  • 100g Spicy Salami or Chorizo, thinly sliced
  • 125g Mozzarella, grated, Charalambides Christis
  • 75g Pissourkotiko Traditional Goat and Sheep Halloumi, Charalambides Christis, grated
  • ½ Bell Pepper, green & red, thinly sliced
  • ½ tsp Fine Sea Salt
For the sauce:
  • 400g Tomatoes Pulp, canned, drained to about 300g
  • 1 tsp dry Thyme, ground
  • 1 tsp dry Oregano, ground
  • Pinch of Nutmeg, ground
  • 25ml EVOO, extra virgin olive oil
  • ½ tsp Fine Sea Salt
  • ¼ tsp freshly ground Black Pepper


  1. Start with the sauce by placing the tomatoes in a fine sieve and letting them drain.
  2. Add the thyme, oregano, nutmeg, oil, salt and pepper and mix well. If the sauce is too thick, then add some water and thin out.
  3. Add the flour to the bowl of a food mixer along with the water, the oil and the salt. Pulse at a relative slow speed until you get a firm, a bit wet and elastic formed bowl. If too wet, then add some more flour.
  4. Place the dough on your kitchen bench that you have added some flour on and with a roll pin roll it out to a flat sort of oval/rectangular sheet of about 3mm thickness.
  5. Take a large enough oven dish and brush it with some olive oil. Add the rolled-out dough into the dish put it on medium/high fire on your cooking stove. Leave it on the fire for about 4’ and until slightly charred. Don’t flip it over.
  6. Remove from the fire and build up your pizza by first spreading the sauce, then add the grated mozzarella, the salami or chorizo, the grated halloumi and the peppers.
  7. In the meantime, turn your oven to max degrees, broiler/grill and air, rack set at the middle. When the oven is hot enough add the dish with the pizza and cook for 5-6’ and until the cheese starts bubbling and a nice gold/brown colour is created on the edges of the dough.
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