Chimichurri Greens & Burrata Pizza

  Pizza, but healthy, fresh, vibrant and utterly divine. Gone are soggy bottoms and cheese overloads, this is verdant and made to make your mouth water.

Developed in conjuction with Stellar Cookware ‘Form’ range, made entirely from recycled paper.

It all starts with good ingredients

One slice will never be enough

So you can always make multiples…..

You will be grateful you did..

pizza, healthy pizza, vegetarian pizza, homemade pizza, family recipes, healthy recipes

Yield: 4

Author: Suze Morrison

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Chimichurri Greens & Burrata Pizza

Prep time: 30 MinCook time: 15 MinInactive time: 4 HourTotal time: 4 H & 45 M

Such an amazing twist on a classic Pizza. Lighter, greener and so mcuh more delicious

Ingredients

For the dough

• 400g 00 Pasta Flour
• 100g Strong Bread Flour
• 7g Fast Action Yeast
• 12g Fine Salt
• 300ml Water, body temperature

For the Chimichurri

• Bunch Coriander, chopped.
• Bunch Parsley, chopped.
• 6 Cloves Garlic peeled and minced.
• 2 Red Onions finely chopped.
• 3 Green Chillies
• 150ml Extra Virgin Olive Oil
• 60ml Red Wine Vinegar
• Salt to taste

For the Toppings

• 2 Large Courgettes, cut into ribbons.
• Mixture of Sugar Peas, Mange Tout, Tender stem Broccoli, blanched and refreshed.
• 1 Red Onion, sliced.
• Handful Green Olives
• 2 tbsp Capers
• 2 Balls Burrata, torn.
• Olive Oil to drizzle
• Rocket to serve.

Instructions

1. The day before, begin with the base, add both flours to a large bowl and whisk to combine. Add the water and mix until homogenous, cover and set aside to autolyse for 1 hour.
2. Mix the yeast with 2 tbsp water and mix this through the dough, rest for 10 minutes then mix through the salt dissolved in 1tsp water. Cover with plastic wrap and set aside in the fridge overnight.
3. The next day, weigh the dough and divide into 4 equal pieces, roll into balls, and leave on a lightly floured surface, covered with a towel for 1 hour or until doubled in size. If you want to freeze any, do this after you have rolled them into balls, they will keep in the freezer for up to a month, defrost as proceed as below.
4. Meanwhile, preheat your oven to the hottest temperature. Place a pizza stone or large skillet in to heat up. Add all the chimichurri ingredients to a pestle and mortar and gently pound to combine.
5. Once the dough has risen, take each ball and stretch it into a round on a sheet of baking paper. Divide the blanched vegetables between the pizzas and drizzle with a little olive oil. Transfer to the pizza stone/skillet and cook for 5-8 minutes, or until cooked and a beginning to burnish.
6. Top with the burrata, olives and caper and return to the oven for 1 minute. Remove, drizzle with copious amounts of chimichurri and rocket and serve immediately.

https://gourmetglow.co.uk/recipes/chimichurri-greens-burrata-pizza

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