Halloumi, mango, courgette and tarragon pizzettes

Method

• step 1

  Whisk together 220ml of warm water, the sugar, onion powder and oil in a small jug. Separately, in a large mixing bowl, whisk together both flours, 1½ tsp of salt and the nigella seeds.

• step 2

  Tip half of the dry mixture into the bowl of a stand mixer fitted with a dough hook, then whisk through the yeast. Begin mixing at a slow speed. Gradually trickle in the liquid – scraping down the sides of the bowl as needed – until fully incorporated. You should have a very loose, slack dough at this point.

• step 3

  Keep the mixer running slowly and add the remaining flour, a third at a time, until you have a tacky dough ball that comes away from the sides of the bowl. Turn out onto a floured worksurface and knead for 10-12 mins or until the dough is smooth and elastic.

• step 4

  Form into a ball, put in a bowl, brush with oil, cover and leave to prove for 1 hr. Punch down the dough, knead in the bowl for 1 min, then cover and leave for another hour.

• step 5

  Meanwhile, brush the courgette slices with a little oil. Heat a griddle or frying pan over a medium-high heat and sear on one side for 4-5 mins or until they brown. Punch down the rested dough again, knead for 1 min, then divide and roll into six large balls. Heat the oven to 220C/200C fan/gas 7.

• step 6

  Brush two baking sheets liberally with olive oil. Using your fingers and knuckles, form each ball into a 15cm circle and put three on each sheet, spaced apart. Spread each pizzette with 1 tbsp each of tomato purée and chutney, then sprinkle with the halloumi and tarragon.

• step 7

  Bake one sheet at a time for 18-20 mins – or if you want to bake all the pizzette at once, swap the trays halfway through the cooking time – until puffed and golden on top. Enjoy hot or cold with extra mango chutney, if you like.