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Green Forest Pizza

Green Forest Pizza

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Green Forest Pizza is an incredible vegetarian pizza that even meat lovers will enjoy. Homemade chimichurri is spread over (homemade) pizza dough and topped with smoked mozzarella and baked until crisp and golden. Slice and top with arugula, shaved parmesan and micro-greens. 
Course Mains & Entrees
Cuisine American
Keyword brick oven pizza, dinner, homemade pizza, vegetables, vegetarian
Prep Time 45 mins
Cook Time 9 mins
Total Time 54 mins
Servings 4
Calories 335
Author Laurie McNamara

Ingredients

  • 1 recipe pizza dough
  • 1/2 cup chimichurri
  • 1/2 cup fresh mozzarella partially frozen and grated
  • 1/2 cup fresh smoked mozzarella partially frozen and grated
  • 4 ounces cremini mushroom sliced
  • 2 ounces broccolini
  • cups arugula
  • 1/3 cup shaved parmesan cheese
  • microgreens

Instructions

  • Start by generously coating a pizza peel with cornmeal or semolina flour. You need to dust your pizza peel with more than you think to avoid sticking and so your pizza will slide off onto the pizza stone. 
    Set off to the side.
  • When ready to shape the dough and build your pizza, Preheat your oven with the pizza stone.
  • Place the stone on the lower third of your oven and preheat to 500°.
    Once my oven is preheated, I set a timer for 30 minutes. I don’t slide my pizza onto the stone until the timer goes off. Preheating your stone is crucial to getting a good crust on your pizza.
  • Transfer the pizza dough to a generously floured surface.
  • Stretch to a large pizza shape or you can first divide it in half to make two separate pizzas. Smaller pizzas are easier to transfer from the peel to the pizza stone.
    Make sure to leave a rim or “crust” edge.
  • Transfer the dough to the prepared peel.
  • Spoon and spread the chimichurri onto the center of the pizza. Top with most of both mozzarella cheeses. Then top with sliced cremini mushrooms and broccolini florets.
    Try not to overload the pizza otherwise when you shimmy it onto the stone, the toppings slip off.
  • Bake for 6 to 9 minutes. Or until the crust is golden, cheese has melted and broccolini and mushrooms are tender. I rotate the pizza halfway through baking.
  • Remove and slice. Top with arugula, shaved parmesan, black pepper and micro-greens.

Nutrition

Calories: 335kcal | Carbohydrates: 19g | Protein: 13g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 112g | Cholesterol: 28mg | Sodium: 529mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1012IU | Vitamin C: 24mg | Calcium: 278mg | Iron: 1mg