Forage Pizza showcases seasonal ingredients from nearby farms and woodlands, Chef Anthony Marušić fires up his wood-burning 8,000 lb Stefano Ferrara Forni oven to serve Neapolitan-style pizzas in Forestburgh, New York.

The wood-fired pizzas champion the diversity of the Catskills with wild flavors like giant puffball mushrooms, roasted foraged greens, and homemade 24-month Dalmatinski pršut.

Mixing the techniques of Croatian and Italian cooking, Anton opened Forage Pizza to share a hyper-seasonal approach to thin-crust Neapolitan-style pizza in the Catskills community of Forestburgh.

The menu is hyper-local and changes daily.

Selections From Menu:

  • Farm Stand Salad – Greens, Apples and Pears, Zucchini and Yellow Squash, Garlic Oil, Lemon Vinaigrette, Parmigiano Reggiano
  • Smoked Trout Dip – Smoked Trout, Ricotta, Cream Cheese, Spice Blend, House-made Garlic Focaccia
  • 4 Cheese Pizza – Tomato Sauce, Mozzarella, Extra-sharp Provolone, Pecorino Romano, Parmigiano Reggiano
  • Foraged Greens White Pizza – Roasted Greens, Mozzarella, Ricotta, Garlic, Olive Oil, Lemon Vinaigrette, Lemon Zest
  • Funghi feat. Marley’s Organic Mushrooms Pizza – Foraged Mushrooms, Herbs, Garlic Oil, Mozzarella, Fontina, Parmigiano Reggiano

View The Entire Forage Pizza Menu (it changes often).