This Isparta bake tops bazlama with halloumi and tomatoes for a quick crisp-edged snack.
10 min prep 10 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the 2 bazlamas horizontally and brush the cut sides with olive oil.
Thinly slice the tomato and arrange it over the bazlamas.
Slice 150 g halloumi and place it over the tomatoes.
Bake the bazlama pizzas in a 200°C oven for 10 minutes, using the upper rack so the halloumi takes on color.
After removing from the oven, wait 2 minutes before slicing so the cheese settles.
💡 Tip: Lightly warming the bazlama beforehand prevents the base from staying doughy.
🍽️ Serving suggestion: Serve hot with arugula salad and olives on the side.
~246
kcal calories
9
g protein
24
g carbs
12
g fat
1.6g
Sugar
1.3g
Fiber
239.1mg
Sodium
0.6g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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