Green Forest Pizza

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. Serves 4 to 6 depending.

Calling all veggie pizza lovers!

Inspired by my daughter (from another mother) aka Malloree’s best friend Kylee, who shared a photo of pizza on VSCO. After seeing it, I reached out to her asking/begging for the details. Kylee shared with me that it was a pizza she ordered in California when visiting her sister (Hi Cristina!) and with her reply, she sent me the link to the restaurant which, lucky for me, had a list of toppings that is on this pizza.

The original pizza was vegan, so I adapted it ever so slightly. My version starts with a homemade pizza dough that’s topped with chimichurri sauce, two types of mozzarella, sliced mushrooms and broccolini. Once baked I sliced it and topped it with peppery arugula, shaved parmesan and micro-greens.

Then I promptly ate two (okay, three) slices.

It was everything I thought it would be. Fresh and earthy, peppery and salty … absolutely incredible.

To Make This Green Forest Pizza You Will Need:

• cornmeal or semolina flour
• pizza dough – no-knead or traditional recipe
• chimichurri
• grated mozzarella 
• smoked mozzarella
• cremini mushrooms
• broccolini
• arugula
• parmesan 
• microgreens (not pictured)
• freshly ground black pepper

For this recipe you will need two types of mozzarella. Whole milk (regular old mozzarella) and you will also need smoked mozzarella. Smoked mozzarella usually is the kind that is in a ball and nearly impossible to slice let alone shred. Except, if you pop it into the freezer for about 15-20 minutes or so. This will firm it up and make it easier to grate on the large holes of your box grater. You will need roughly 1/2 cup of both regular mozzarella and smoked.

Honestly though, measure the cheese with your heart.

Start by generously coating a pizza peel with cornmeal or semolina flour. I added even more than what’s pictured here. Trust me, 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.

IF YOU WANT BRICK OVEN-STYLE PIZZA, I HIGHLY RECOMMEND GETTING A QUALITY BAKING STONE OR STEEL.

I have zero experience with the steel, but I LOVE my pizza stone – obviously. Do read the manufacturers instructions so you are aware of the do’s and don’ts for cleaning and specific preheating instructions.

For example, this pizza stone I purchased from Pampered Chef, and according to their website, the stone can only be in the oven (without a pizza or food on it) for 30 minutes. Other brands might be longer, so do your research and know your pizza stone.

WHEN I’M READY TO START SHAPING THE DOUGH, I PREHEAT MY OVEN AND STONE.

I place my stone on the lower third of my oven and preheat my oven (and stone) 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 dough to a generously floured surface.

Stretch to a large pizza shape or first divide in half to make two separate pizzas.

I do find that 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 peel.

Spoon and spread the chimichurri onto the center of the pizza. I used about 1/3 to 1/2 cup. Honestly I never measure pizza sauce of any kind.

While this is not your typical pizza sauce, it is an incredible fresh take and I’m here for it!

Top with most of each of the cheeses. Then top with sliced cremini mushrooms.

Scatter brocollini over top.

Lastly sprinkle with remaining mozzarella.

It’s good to not overload the pizza otherwise when you shimmy it onto the stone, the toppings slip off.

Carefully shimmy the pizza on to the hot pizza stone and bake for 6 to 9 minutes or until the crust is golden, cheese has melted and broccolini and mushrooms are tender. Because my oven is hotter in the back, I rotate the pizza halfway through baking to ensure even browning.

My pizza did stick a little to the peel (hey, nobody is perfect) and is exactly why my pizza is a little lopsided.

Anyyyyywayyyyys it’s rustic and still delicious!

Slice.

Before topping with arugula, micro-greens and parmesan shavings.

I also add some freshly ground black pepper on top as well.

That crust tho!

Fresh. Earthy. Subtly smoky. Plus I’m a goner for mushrooms on pizza. It’s honest one of my newest and most favorite pizza combinations.

Enjoy! And if you give this Green Forest Pizza recipe a try, let me know! Snap a photo and tag me on twitter or instagram!