We love discovering new ways to elevate classic pizza, and this Chimichur Tomato Pizza recipe does just that. Combining the fresh, zesty flavors of chimichur sauce with ripe tomatoes creates a vibrant twist that’s both bold and refreshing. It’s a perfect dish for those who crave something different but still crave that comforting pizza experience.
This recipe brings together simple ingredients with a punch of flavor that’s easy to prepare and sure to impress. Whether you’re hosting a casual dinner or looking for a unique weeknight meal, our Chimichur Tomato Pizza offers a delicious balance of herbaceous, tangy, and savory notes. Let’s dive into making this mouthwatering pizza that’s bound to become a new favorite in our kitchen.
Ingredients
To create our Chimichur Tomato Pizza, we gather fresh and vibrant ingredients that deliver bold flavors and perfect texture. Below, we break down each component for clarity and ease.
For the Pizza Dough
We prefer a dough that balances crispiness and chewiness, forming a sturdy base for the toppings.
- 2 ½ cups all-purpose flour, plus extra for dusting
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm water (110°F)
- 2 tablespoons olive oil
For the Chimichur Sauce
Our signature chimichur sauce combines fresh herbs and tangy zest for that unforgettable punch.
- 1 cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- ½ teaspoon red pepper flakes
- Salt and black pepper to taste
For the Tomato Topping
We use ripe, juicy tomatoes to complement the herbaceous chimichur perfectly.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Heirloom tomatoes | 2 large | Thinly sliced |
| Cherry tomatoes | 1 cup | Halved |
| Fresh basil leaves | ¼ cup | Torn |
| Salt | To taste | |
| Black pepper | To taste | Freshly ground |
Additional Toppings and Garnishes
To elevate our pizza, we add layers of complementary flavors and textures.
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil for drizzling
- Fresh arugula for garnish (optional)
With these carefully selected ingredients, our Chimichur Tomato Pizza is poised to deliver unforgettable flavor and texture from the first slice.
Equipment Needed
To craft our Chimichur Tomato Pizza to perfection, we need the right set of tools to ensure each step goes smoothly and the flavors develop beautifully.
- Pizza Stone or Baking Steel
Using a pizza stone or baking steel preheated in the oven will give us that ideal crispy, golden crust. It absorbs and radiates heat evenly, mimicking a traditional pizza oven.
- Mixing Bowls
At least two bowls are necessary: one for proofing the pizza dough and another for mixing the flavorful chimichur sauce ingredients.
- Measuring Cups and Spoons
Precise measurements of flour, yeast, olive oil, and seasonings help us achieve balanced and consistent dough and sauce flavors.
- Chef’s Knife and Cutting Board
For slicing ripe heirloom and cherry tomatoes evenly, and chopping fresh parsley, cilantro, garlic, and basil for the chimichur sauce and garnishing.
- Rolling Pin
We use a rolling pin to roll out the dough evenly to the desired thickness, ensuring an even bake.
- Pizza Peel
A pizza peel is essential for transferring the pizza onto the hot stone or steel without deforming the shape.
- Oven Mitts
Handle the hot pizza stone, baking steel, and oven racks safely.
- Fine Mesh Strainer (Optional)
Useful if we want to strain our chimichur sauce for a smoother texture.
| Equipment | Purpose | Notes |
|---|---|---|
| Pizza Stone/Baking Steel | Crisping crust, even heat distribution | Preheat 30-45 mins at 500°F |
| Mixing Bowls | Dough proofing and sauce mixing | Use separate clean bowls |
| Measuring Cups & Spoons | Accuracy in ingredients | Preferably standard sizes |
| Chef’s Knife & Board | Slicing and chopping ingredients | Sharp blade for clean cuts |
| Rolling Pin | Even dough thickness | Light flour dusting prevents sticking |
| Pizza Peel | Transfer pizza to/from oven | Use wood or metal with edge |
| Oven Mitts | Safe handling of hot items | Heat resistant |
| Fine Mesh Strainer | Smoother chimichur sauce texture (optional) | Not mandatory but helpful |
Prep Work
Ready to assemble our Chimichur Tomato Pizza? Let’s focus on the essential prep steps to build layers of bold, fresh flavor.
Preparing the Chimichur Sauce
- Chop fresh parsley and cilantro finely to release their vibrant aroma.
- Mince garlic cloves until almost paste-like for maximum pungency.
- In a medium bowl combine the chopped herbs, garlic, 2 tablespoons of red wine vinegar, ¼ cup olive oil, ½ teaspoon red pepper flakes, salt, and black pepper to taste.
- Whisk vigorously until the sauce has a smooth, emulsified texture.
- Optional: Pass the sauce through a fine mesh strainer for an ultra-smooth chimichur.
- Set aside to allow the herbaceous flavors to meld while we prepare the other components.
Preparing the Pizza Dough
- In a large mixing bowl combine:
| Ingredient | Quantity | Preparation |
|---|---|---|
| All-purpose flour | 3 ½ cups | Sifted |
| Sugar | 1 teaspoon | |
| Salt | 1 ½ teaspoons | |
| Active dry yeast | 2 ¼ teaspoons (1 packet) | Dissolved in warm water |
| Warm water | 1 ¼ cups (about 110°F) | |
| Olive oil | 2 tablespoons |
- Stir yeast into warm water and let it bloom for 5 minutes until foamy.
- Add yeast mixture, sugar, salt, and olive oil to the flour.
- Mix until the dough begins to come together then knead for 8–10 minutes on a lightly floured surface until smooth and elastic.
- Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1–1.5 hours, until doubled in size.
- Once risen, punch down dough and roll out evenly using a rolling pin to desired pizza size and thickness.
Preparing the Tomato Toppings
- Select a mix of ripe heirloom and cherry tomatoes for a rich burst of color and flavor.
- Slice heirloom tomatoes into ¼ inch thick rounds.
- Halve cherry tomatoes to release their juicy sweetness.
- Arrange tomatoes on a cutting board and lightly sprinkle with salt and black pepper to enhance natural sweetness.
- Roughly chop fresh basil leaves to sprinkle atop the tomatoes later for a fragrant finish.
- Keep tomato slices ready to spread evenly over the dough just before baking.
By completing these prep steps we ensure that each element of our Chimichur Tomato Pizza is primed to deliver the fresh, vibrant character that makes this dish unforgettable.
Directions
Follow these detailed steps to assemble and bake our Chimichur Tomato Pizza, ensuring every bite bursts with vibrant, herbaceous flavor and a perfectly crispy crust.
Assembling the Pizza
- Preheat the oven to 475°F (245°C) with your pizza stone or baking steel inside. This ensures the surface is hot and ready to create a crisp base.
- Stretch or roll out the dough on a lightly floured surface to about 12 inches in diameter. Aim for an even thickness of roughly 1/4 inch to balance chewiness and crispness.
- Transfer the dough to a pizza peel dusted lightly with flour or cornmeal to prevent sticking.
- Spread a generous layer of chimichur sauce evenly over the dough, leaving about a 1-inch border around the edges for the crust. This bright, tangy herb sauce is the flavor foundation.
- Distribute the sliced heirloom and cherry tomatoes over the chimichur layer. Season the tomatoes lightly with salt and freshly ground black pepper to enhance their natural sweetness.
- Sprinkle shredded mozzarella and grated Parmesan cheese evenly on top. These cheeses provide creamy richness and a golden, bubbly finish.
- Drizzle a little olive oil around the crust and over the pizza for extra flavor and a lovely golden crust.
- If you like, add optional fresh arugula at the end after baking for a peppery, fresh contrast.
Baking the Pizza
- Slide the pizza from the peel directly onto the preheated pizza stone or baking steel. This intense heat cooks the crust evenly and crisps it flawlessly.
- Bake for 10 to 12 minutes, rotating halfway through to achieve even browning and cheese melting. Watch for the crust to turn golden with slight charring and the cheese to bubble and brown gently.
- Remove the pizza from the oven carefully using the pizza peel or oven mitts. Let it rest for 2 to 3 minutes to allow the cheese to set and flavors to meld.
- Slice and serve immediately, garnishing with any additional fresh herbs or chimichur sauce if desired.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Oven preheat | 475°F (245°C) | 30 minutes | Preheat with stone/steel inside |
| Bake pizza | 475°F (245°C) | 10-12 minutes | Rotate halfway for even cooking |
| Rest after baking | Room temp | 2-3 minutes | Allows cheese to set and flavors to develop |
By carefully assembling and timing our Chimichur Tomato Pizza, we achieve a vibrant harmony of herbaceous chimichur, juicy tomatoes, and bubbly cheese atop a perfect crispy crust.
Serving Suggestions
To truly elevate our Chimichur Tomato Pizza experience, we suggest pairing it with complementary flavors and textures that enhance its fresh and vibrant profile. Here are our step-by-step recommendations for serving:
- Garnish with Fresh Arugula or Microgreens
Right before serving, scatter a handful of peppery arugula or delicate microgreens over the pizza. This adds a fresh, slightly bitter contrast to balance the herbaceous chimichur sauce and rich cheeses.
- Add a Light Drizzle of Extra Virgin Olive Oil
A gentle drizzle of high-quality extra virgin olive oil post-bake, just before slicing, enhances the pizza’s richness and heightens the flavors without overpowering the delicate chimichur notes.
- Serve with a Side Salad
Pair the pizza with a simple mixed greens salad tossed in lemon vinaigrette. The acidity brightens the palate and complements the tomato’s natural sweetness.
| Side Salad Ingredients | Description |
|---|---|
| Mixed baby greens | Fresh and tender |
| Lemon juice | Adds brightness and acidity |
| Olive oil | Smooth and rich texture |
| Salt and pepper | For seasoning |
| Thinly sliced red onion | Adds subtle sharpness |
- Offer a Cooling Yogurt Dip
A small bowl of cilantro-lime yogurt sauce works beautifully as a cooling dip. Combine Greek yogurt, fresh cilantro, lime zest, and a pinch of salt for a creamy side that soothes the palate.
- Pair with a Crisp White Wine or Sparkling Water
For beverages, choose a dry white wine such as Sauvignon Blanc to complement the herbaceous chimichur sauce, or serve sparkling water with a slice of lime to keep the meal refreshing and light.
- Serve Warm with a Sprinkle of Fresh Parmesan
Before cutting, sprinkle extra grated Parmesan over the pizza for an added savory punch that melts slightly into the hot cheese and tomatoes.
By following these serving tips, we ensure our Chimichur Tomato Pizza achieves a perfect balance of flavors and textures every time. Feel free to experiment with fresh herb garnishes or add a pinch of chili flakes for extra heat tailored to your taste.
Storage and Leftover Tips
To make the most of our Chimichur Tomato Pizza, proper storage is key to preserving its vibrant flavors and textures.
Storing the Pizza
- Allow the pizza to cool completely at room temperature before storing to avoid sogginess.
- Wrap leftover slices tightly in plastic wrap or aluminum foil to prevent drying out.
- Place wrapped slices in an airtight container or resealable plastic bag.
Refrigeration Details
Store the wrapped pizza in the refrigerator for up to 3 to 4 days. The fresh herbs and tomato toppings maintain their brightness best if consumed within this timeframe.
| Storage Method | Maximum Duration | Notes |
|---|---|---|
| Refrigeration (wrapped) | 3 to 4 days | Keep airtight to retain crispness |
| Freezing (optional) | Up to 1 month | Wrap tightly and defrost before reheating |
Freezing Leftovers
If we want to keep leftovers longer:
- Wrap cooled slices individually in plastic wrap.
- Enclose the wrapped slices in aluminum foil or place them in a freezer-safe bag.
- Label with the date and freeze up to 1 month.
- To reheat, thaw overnight in the refrigerator, then warm in a preheated oven at 375°F (190°C) for 8 to 10 minutes until crispy.
Reheating for Best Results
Avoid microwaving to keep the crust crisp and toppings fresh. Instead:
- Preheat oven to 375°F (190°C).
- Place pizza slices on a baking sheet lined with parchment.
- Heat for 8 to 10 minutes until cheese melts and edges crisp.
- Optionally, add a fresh drizzle of chimichur sauce or sprinkle parsley after warming to revive the flavors.
Storing our Chimichur Tomato Pizza properly ensures that every leftover bite remains as herbaceous, tangy, and satisfying as when freshly baked.
Conclusion
This Chimichur Tomato Pizza recipe brings a fresh twist to a classic favorite, blending vibrant herbs and juicy tomatoes for a truly memorable bite. It’s a straightforward recipe that fits perfectly into any weeknight dinner or casual gathering.
With the right ingredients and tools, we can create a pizza that’s bursting with flavor and texture. Whether you’re sharing it with family or enjoying it solo, this pizza promises to impress every time.
Give it a try and discover how a simple change in toppings can elevate your homemade pizza experience to something extraordinary.
Frequently Asked Questions
What makes Chimichur Tomato Pizza unique compared to traditional pizza?
Chimichur Tomato Pizza combines fresh chimichur sauce with ripe tomatoes, offering a bold, herbaceous, and tangy twist unlike typical tomato sauce. This unique flavor profile adds a refreshing and savory dimension to the classic pizza experience.
What ingredients are needed to make Chimichur Tomato Pizza?
Key ingredients include pizza dough (all-purpose flour, yeast, sugar, salt, olive oil), chimichur sauce (parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes), heirloom and cherry tomatoes, fresh basil, mozzarella, Parmesan, olive oil, and optional arugula for garnish.
How do I prepare the chimichur sauce for this pizza?
Chop fresh parsley, cilantro, and garlic finely. Mix with olive oil, red wine vinegar, red pepper flakes, salt, and pepper until smooth. This fresh chimichur sauce is spread over the pizza dough as the base layer.
What equipment do I need to bake this pizza perfectly?
You’ll need a pizza stone or baking steel, mixing bowls, measuring cups and spoons, a chef’s knife and cutting board, rolling pin, pizza peel, oven mitts, and optionally, a fine mesh strainer for the sauce.
What is the ideal oven temperature and baking time?
Preheat your oven to 475°F (245°C) with the pizza stone inside. Bake the pizza for 10 to 12 minutes, rotating halfway to ensure even cooking for a crispy crust and melted cheese.
Can I customize the toppings on Chimichur Tomato Pizza?
Yes, while the classic recipe includes heirloom and cherry tomatoes with mozzarella and Parmesan, you can add fresh arugula, microgreens, or other toppings according to your taste.
How should I store leftover Chimichur Tomato Pizza?
Let the pizza cool completely, then wrap slices tightly in plastic wrap or foil. Store in an airtight container in the fridge for 3–4 days or freeze for up to a month.
What’s the best way to reheat leftover pizza without losing its texture?
Reheat leftovers in an oven preheated to 375°F (190°C) for a few minutes. This method helps maintain the pizza’s crisp crust and fresh flavors better than microwaving.
What drinks pair well with Chimichur Tomato Pizza?
Dry white wines and sparkling water pair nicely, complementing the fresh, tangy, and herbaceous flavors of the chimichur sauce and tomatoes.