¿Quieres darle un toque especial a tu próxima noche de pizza? Esta pizza de chimichurri es una versión atrevida y aromática de la clásica gremolata, que combina sabores frescos e intensos con mozzarella cremosa y verduras frescas y jugosas. Tiene todo lo que te encanta de la cocina italiana y latina, sobre una base perfectamente crujiente.

En lugar de la tradicional salsa roja, esta receta comienza con un generoso chorrito de chimichurri fresco: una vibrante mezcla de perejil, ajo, aceite de oliva y vinagre. Este actúa como base aromática, complementando la riqueza del queso mozzarella fundido, la dulzura de los tomates frescos y el toque picante de la cebolla en rodajas finas.

🍕 Cómo hacer la pizza de chimichurri perfecta

Empiezo con la Masa Maestra deTony Gemignani, que se encuentra en La Biblia de la Pizza,una lectura obligada para cualquier pizzero casero. La textura y el sabor de esta masa son el lienzo perfecto para tus atrevidos ingredientes.

🔥 Consejo Gourmet Doméstico:

Para conseguir una corteza inmejorable, hornea tu pizza utilizando una combinación de piedra y placa de acero para una retención de calor óptima, o date el gusto de comprar un horno Oon i para disfrutar de una auténtica experiencia de sabor a leña. Es una inversión que te hará abandonar el reparto para siempre.

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Vegetarian Pizza With Chimichurri

The herbaceousness of chimichurri, the creaminess of fresh mozzarella, and the juicy sweetness of fresh tomatoes and onions make for a delicious pizza.

Tiempo total 20

Equipment

Ingredientes

8 oz pizza dough
1½ cup flour (semolina preferred)
2 oz chimichurri
6 oz thin sliced fresh mozzarella
1 sliced San Marzano or plum tomato
½ thinly sliced small Vidalia or sweet onion

Elaboración paso a paso

Pour the flour onto a plate.
Place the dough ball onto the flour, flip and flour the other side and then stretch out pizza dough to a 13"-14" circle.
Place the round dough on a lightly floured pizza peel.
Evenly distribute the sliced mozzarella.
Using a spoon, evenly distribute dollops of chimichurri on top and/or in between the slices of mozzarella.
Evenly distribute the sliced tomato.
Sprinkle the sliced onions.

If using an Ooni:

Preheat the Ooni on the high-temperature setting for at least 15-20 minutes.
Once the Ooni has preheated, lower the temperature setting by using a slow-bake hack. Push the dial in, as if you're going to turn off the oven, and set the dial to 11:00. You'll notice the flame lower significantly. **See video below for tutorial.**
Using a pizza peel, launch the pizza into the Ooni using a jerky sliding movement.
Turn the pizza 45 degrees every 45 seconds-1 minute using a turning pizza peel. You'll know to turn the pizza once the side closest to the flame is golden and the cheese and toppings are melted and caramelized.
The pizza will be fully cooked in 4 minutes.
Use a pizza peel to pull the pizza from the Ooni.
Cut with a pizza cutter into 4-6 pieces.

If using an oven:

Place the pizza stone on the middle rack and the pizza steel on the bottom rack.
Preheat the oven to 550 degrees for 1 hour.
Using a pizza peel, launch the pizza onto the pizza stone in the oven using a jerky sliding movement.
Cook the pizza for 5-6 minutes.
Once the pizza is puffed up, using the pizza peel, transfer the pizza to the pizza steel on the bottom rack, rotating the pizza 180 degrees.
Cook the pizza for 5-6 minutes.
Pull the pizza when it has reached your preferred level of doneness. Whether you prefer a golden crust or a charred crust, you're looking for the top to be bubbling and caramelized throughout.
Cut with a pizza cutter into 4-6 pieces.

Pro-tips:

After topping the pizza dough, give the peel a little shimmy to make sure the dough isn't stuck to the peel before attempting to launch it into the oven.
If the pizza is stuck, use a bench scraper to loosen the dough.
If the pizza is still stuck, use a bench scraper to gently lift a side of the pizza and toss more flour underneath. Repeat all the way around until the pizza slides when you give it another shimmy.
When using a standard oven, consider using both a pizza stone and pizza steel. The pizza stone cooks the pizza, but the pizza steel is what gives an oven-baked pizza that crispy crust that you would expect from a fired pizza oven.
The slow-bake Ooni hack churns out a pizza with a crispier crust. It also gives you more time to handle the pizza in the oven so you can bake it to your desired level of doneness. **See the video below for the tutorial.**

Notas

How to include your child(ren): Chefs of all ages can help with preparing your mise en place. Your little chef(s) can use a butter knife to cut the mozzarella, while your older chef(s) can slice the tomato and onion and test their hands at stretching the dough.

With adult supervision, older chef(s) can learn how to launch, turn and pull pizzas from the oven, or at least determine when they’re ready to be turned and pulled by their doneness.

Build self-confidence and critical thinking by asking them questions. «Do you think we should turn the pizza now?» «Do you think the pizza is done?» Take turns leading the way.

If they want to take it out but it still needs more time, ask them to tell you the signs they see that are letting them know it’s sufficiently cooked. Is it golden? Is it melted? Do they want their pizza crispy or soft? Do you think we should give it another minute? Do you think that side is golden enough? After hearing their answers, you’ve not only stalled and bought more time (for the impatient younger chef(s) but are also sharpening their critical thinking skills.

If they’re hellbent that it’s done, there’s no harm in pulling the pizza from the oven and taking a look. Follow-up with confidence-boosting affirmations, «The cheese IS melted, great eye! I can see why you thought the pizza was cooked, but the crust needs to be more golden. Let’s put it in for another ___ minute(s).»

Plato: Main Course

Keyword: chimichurri, pizza, vegetarian

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