Chimichurri Pizza with Greens & Burrata

Hone your pizza making skills with this gloriously green pizza recipe that celebrates plants. Topped with crunchy vegetables, tangy chimichurri and creamy burrata, it’s a fresh way to indulge in homemade pizza, with a nutritional boost. This recipe makes four small pizzas – it’s perfect to enjoy with the family, or over a slow and casual evening in the kitchen with a glass of wine.

Serves: 4 (pizzas)

Cook Time: 20 Minutes

Prep Time: 30 Minutes

Proving Time: 24 Hours

• 400g 00 Pasta Flour

• 100g Strong Bread Flour

• 7g Fast Action Yeast

• 12g Fine Salt

• 300ml Water, body temperature

• 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
• Candied orange slices, melted chocolate and cinnamon sticks to garnish.

• 2 Large Courgettes, cut into ribbons

• Mixture of Sugar Peas, Mange Tout and Tenderstem 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

1. The day before, begin with the pizza base. Add both flours to a large bowl and whisk to combine. Add the water and mix with a spoon until homogenous. Cover and set aside to autolyse for 1 hour.
2. Mix the yeast with 2 tbsp water then 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. This recipe makes 4 small pizzas but if you don’t want to eat them all at once, dough balls will keep in the freezer for up to a month. Defrost the dough balls before proceeding with the recipe.
4. 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 well-floured pizza paddle, leaving the edges slightly thicker to form a crust. Add a selection of the blanched vegetables to the pizza and drizzle with a little olive oil. Slide onto to the pizza stone or skillet and cook for 5-8 minutes or until cooked and beginning to burnish.
6. Remove from the oven and top with the torn burrata, olives and capers then return to the oven for 1 minute. Remove, drizzle with copious amounts of tangy chimichurri and peppery rocket then serve on a pizza paddle board. Cut with a pizza rocker for perfectly sized slices.
7. Repeat the process for your other dough balls, enjoying each pizza hot and fresh from the oven.