Looking to elevate your pizza night with something fresh, bold, and undeniably delicious? This chimichurri tomato pizza recipe offers a delightful twist on traditional pizza by combining the bright, herbaceous flavors of chimichurri sauce with the juiciness of ripe tomatoes. It’s a perfect blend of savory, tangy, and fresh—bringing together the best of Mediterranean and South American flavors.
With a base of crispy, golden pizza dough and a topping of flavorful chimichurri sauce, this chimichurri tomato pizza recipe is ideal for anyone craving something a bit different from the usual marinara or pesto pizzas. Not only is it quick and easy to make, but it’s also bursting with color and nutrients from the fresh herbs and tomatoes. This pizza is the perfect balance of flavors, making it a go-to choice for family dinners, casual get-togethers, or even a light, summery lunch.
Ingredients:
To make this vibrant chimichurri tomato pizza recipe Gather the required ingredients below:
For the Pizza Dough:
- 2 1/4 tsp of active dried yeast (1 packet)
- 1 Tbsp sugar
- 1 cup of warm water (110degF/45degC)
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tbsp olive oil
For the Chimichurri Sauce:
- Fresh parsley 1 cup cut finely
- 1/4 cup fresh cilantro crushed finely
- 3 cloves of garlic minced
- 2 tbsp of red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1/2 tsp of red pepper flake (optional to add spice)
- Salt and pepper according to your preference
For the Pizza Toppings:
- 1/2 cups mozzarella cheese, shredded
- 1/2 cups of cherry or heirloom tomatoes, cut
- 1 cup of red onions finely cut
- Arugula and spinach are fresh to garnish
- Balsamic glaze that can be drizzled (optional)
Execution
How to Make the Best Chimichurri Tomato Pizza Recipe
Preparing the Pizza Dough:
- Active the yeast: In the bowl of a small container, mix hot water and sugar as well as active dry yeast. The mixture should rest for 5 to 10 minutes, until it turns frothy and indicates that the yeast has been active.
- Blend the dough. A large bowl is needed to mix the flour with salt. Create a hole at the middle and then add the yeast activated mix and olive oil. Combine the ingredients until they come together, forming an dough.
- Kneading the dough The dough should be transferred to an area that is lightly floured and work it for 8-10 minutes or until the dough is soft and flexible. If you feel the dough is dry, you can add additional flour if needed.
- Allow it to get up: Place the dough in a bowl that has been lightly greased covered with a towel clean, and then let it rest in a warm location for between 1 and 1 1/2 hours or until it has doubled in size.
- Preparing the Chimichurri Sauce:
- Create the chimichurri When the dough is rising make your chimichurri sauce. In a bowl medium add the chopped cilantro, parsley garlic, white wine vinegar, olive oil dried oregano and the red pepper, (if making use of) as well as salt and salt. Combine everything in a bowl until combined. Test the taste and adjust the seasoning to taste if needed. Put aside for the flavors to blend.
- Assembling the Pizza:
- Preparing the oven: Preheat your oven to 475degF (245degC) and then place an oven pie stone, baking pan or baking dish in to warm up.
- The dough should be rolled out: Once the dough has begun to rise, you can punch it down, releasing the air. Move the dough onto an area lightly dusted with flour and form it to the desired shape (round or rectangle) around 1/4 millimeter in thickness.
- Prepare the dough for baking: Carefully transfer the dough, which has been formed into a ball, onto parchment or paper. The dough should be slid (on the paper) onto the oven-preheated pie stone, or on a baking tray. The crust should be baked for 5 minutes or until it’s beginning to get firm and slightly brown.
- Topping the Pizza:
- Distribute the chimichurri sauce: Remove the crust from the oven. Then, generously apply the chimichurri sauce to the top. Leave an inch of border along the edges.
- Sprinkle the toppings on: Sprinkle the shredded mozzarella cheese in a uniform manner on top of the chimichurri dressing. Place the tomatoes sliced and red onion over the cheese on top, to ensure an even distribution and an even flavor.
- Cook the pizza Place the pizza back in the oven to bake for another 8 to 12 minutes to bake until the cheese has become bubbly and golden and the crust has a crisp texture.
- Serve with garnish After the pizza has finished baking, remove it from the oven, and allow it to cool for a few minutes. Serve the pizza with a handful of freshly cut spinach or arugula to add freshness. To add a flavor, sprinkle an opulent balsamic glaze on the pizza just prior to serving.
Tips:
About: Chimichurri Tomato Pizza Recipe
- Make use of fresh herbs: The key to a delicious chimichurri sauce are fresh herbs, particularly cilantro and parsley. Fresh herbs impart a vibrant flavor that dried herbs are unable to replicate.
- Bake the crust before baking: This makes sure that the pizza crust is firm and stays in place with the load of toppings.
- Adjust the acidity If you like more mild chimichurri recipes then you could lower the amount of red wine vinegar, or put in a little sugar to help balance the acidity.
- Try experimenting with cheeses: While mozzarella is an obvious option, you can incorporate goat cheese or feta for the creamier and tangier taste and texture.
- Be careful not to overdo your ingredients: The right amount goes far when it comes to chimichurri. The sauce is extremely flavorful. The pizza should be kept simple. will allow the chimichurri and tomato to shine.
FAQs:
Do I have to make this recipe Gluten-free?
It is possible to modify your chimichurri tomato pizza recipe to make it gluten-free making use of a gluten-free pizza dough. There are many stores that sell pizza bases that are gluten-free but you could also create your own with gluten-free flour.
Do I have to add additional veggies on the pizza?
Absolutely! A variety of veggies like roasted red peppers artichokes or mushrooms could complement the flavor of the tomatoes and chimichurri beautifully. Make sure not to over-fill your pizza, so that the crust stays fresh and crispy.
How can I make sure that the crust crisp after adding toppings?
In order to prevent your pizza from being soggy, ensure that you bake the crust in advance for a couple of minutes prior to placing the chimichurri sauce on top and other toppings. This will ensure that the crust remains crisp and fresh and doesn’t absorb excessive water from the sauce or tomatoes.
Can I use pre-made pizza dough?
The use of pre-made dough is an excellent method to cut down on time and making homemade pizza. Follow the directions in the packaging regarding baking time and temperature.
Can I put this pizza in the freezer?
If you’d like to prepare the pizza ahead and store it in the freezer, cook the pizza without fresh greens (like the arugula) and the balsamic glaze. After cooling then wrap it in aluminum foil or plastic wrap and then freeze it for 2 to 3 months. Once you are ready to serve heat it up in the oven, and then add the salad greens and glaze right before serving.
How can I best cook leftover pizza?
The ideal method of reheating leftover pizza is by placing it in the oven at 350degF (190degC) for 5 to 7 minutes. Also, you can make use of a skillet with a medium temperature to ensure that the pizza remains crisp while heating up the toppings.
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