We love discovering new ways to elevate classic pizza flavors and this Chimichurri Tomato Pizza recipe does just that. Combining the vibrant, herb-packed punch of chimichurri sauce with fresh juicy tomatoes creates a fresh and zesty twist on traditional pizza. It’s a perfect dish when you want something light but full of bold, unforgettable flavor.
Ingredients
To create our vibrant Chimichurri Tomato Pizza, we carefully select fresh and flavorful ingredients. Below, find everything laid out for the dough, the signature chimichurri sauce, and the toppings that bring this dish to life.
For the Pizza Dough
We prefer a classic, crisp yet chewy base that supports the fresh toppings without overpowering the flavors.
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 ½ cups warm water (about 110°F)
- 3 ½ cups all-purpose flour, plus extra for dusting
- 2 tablespoons olive oil, plus more for coating
- 1 teaspoon sugar
- 1 teaspoon salt
For the Chimichurri Sauce
This herbaceous sauce is the soul of the pizza, delivering bold, fresh, and tangy notes that elevate every bite.
- 1 cup fresh parsley, packed and finely chopped
- ½ cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh oregano leaves, chopped (or 1 tablespoon dried oregano)
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Toppings
We emphasize freshness and balance to complement the rich chimichurri and tangy tomato base.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Fresh ripe tomatoes | 2 cups, sliced thin | Preferably heirloom or roma |
| Fresh mozzarella cheese | 8 ounces | Sliced or torn into pieces |
| Red onion | ¼ cup, thinly sliced | Optional for slight crunch |
| Fresh basil leaves | Handful | For garnish |
| Olive oil | 1-2 tablespoons | To drizzle before baking |
| Sea salt | To taste | Sprinkle over tomatoes |
This combination of ingredients promises a Chimichurri Tomato Pizza that bursts with freshness and vibrant layers of flavor from crust to topping.
Equipment Needed
To create our vibrant Chimichurri Tomato Pizza with precision and ease, we need to prepare the right tools. Using proper equipment ensures each step from dough preparation to the final bake delivers optimal flavor and texture.
Here is a detailed list of essential equipment:
| Equipment | Purpose |
|---|---|
| Mixing bowl | Combine and knead the pizza dough |
| Measuring cups & spoons | Accurately measure ingredients |
| Whisk or fork | Mix yeast with warm water |
| Rolling pin | Roll out pizza dough to desired thickness |
| Baking sheet or pizza stone | Bake the pizza evenly with a crisp crust |
| Oven mitts | Safely handle hot baking equipment |
| Chef’s knife | Slice fresh tomatoes, basil, and onion |
| Cutting board | Provide a clean surface for chopping |
| Small food processor or blender | Prepare smooth, herbaceous chimichurri sauce |
| Spoon or spatula | Spread chimichurri sauce and arrange toppings |
| Cheese grater (optional) | Grate fresh mozzarella or other cheeses |
Pro Tip: To achieve a perfectly crisp crust, we recommend using a pizza stone preheated inside the oven at 475°F (245°C) for at least 30 minutes. This mimics the heat of a professional pizza oven and ensures an evenly baked base.
Using this set of equipment will guide us seamlessly through crafting our Chimichurri Tomato Pizza — from kneading the dough and blending the vibrant chimichurri, to achieving that golden bubbly cheese finish.
Prep Work
To craft the perfect Chimichurri Tomato Pizza, preparation is key. Let’s break down the essential steps to get our dough ready, the vibrant chimichurri sauce blended, and the tomato toppings prepped for assembly.
Preparing the Dough
- Activate the Yeast: In a small bowl, combine 1 packet (2 1/4 teaspoons) active dry yeast with 1 cup warm water (about 110°F). Stir lightly and let it sit for 5-10 minutes until it becomes foamy and bubbly, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk 2 1/2 cups all-purpose flour, 1 teaspoon sugar, and 1 teaspoon salt until well combined.
- Combine Wet and Dry: Make a well in the flour mixture and pour in the yeast mixture along with 2 tablespoons olive oil. Stir with a wooden spoon until the dough begins to form.
- Knead the Dough: Transfer to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1-1.5 hours, or until it doubles in size.
Making the Chimichurri Sauce
- Combine Fresh Herbs: In a food processor or blender, add 1 cup fresh parsley (packed), 1/2 cup fresh cilantro, 3 garlic cloves, and 1 teaspoon dried oregano.
- Add Liquid Ingredients: Pour in 1/2 cup olive oil, 2 tablespoons red wine vinegar, and sprinkle 1/4 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Process to Blend: Pulse several times until the mixture becomes a vibrant, slightly chunky sauce. Avoid over-processing; we want the herbs fresh and distinct.
- Taste & Adjust: Taste the chimichurri. Add more salt, pepper, or vinegar if needed to balance acidity and spice.
- Set Aside: Transfer to a bowl and cover while preparing dough and toppings to allow flavors to meld.
Preparing the Tomato Toppings
- Select Fresh Tomatoes: Use 2-3 ripe medium tomatoes, preferably heirloom or vine-ripened for optimal flavor.
- Wash and Slice: Rinse thoroughly under cool water, then slice into thin rounds about ⅛ inch thick.
- Drain Excess Moisture: Lay slices on paper towels to absorb excess liquid, preventing soggy pizza crust.
- Slice Red Onion: Thinly slice ½ red onion into rings or half-rings for a mild, sweet crunch.
- Prepare Fresh Basil Leaves: Rinse a handful of fresh basil leaves and pat dry to garnish after baking.
| Ingredient | Preparation | Amount |
|---|---|---|
| Tomatoes | Thinly sliced | 2-3 medium |
| Red onion | Thinly sliced | ½ |
| Basil leaves | Washed and dried | A handful |
| Paper towels | For drying tomato | As needed |
Our prep work sets the stage perfectly to assemble this Chimichurri Tomato Pizza that bursts with fresh herbaceous and tangy flavors.
Directions
Follow these precise steps to assemble and bake our Chimichurri Tomato Pizza so it bursts with vibrant flavors and a perfectly crisp crust.
Assembling the Pizza
- Preheat your oven to 475°F (245°C) with the pizza stone inside if using one. This ensures a crispy base.
- Roll out the dough on a lightly floured surface with a rolling pin until you reach about a 12-inch diameter circle. Aim for an even thickness about 1/4 inch.
- Transfer the dough carefully onto a lightly greased baking sheet or preheated pizza stone.
- Spread 3/4 cup of the chimichurri sauce evenly over the dough, leaving a 1-inch border for the crust.
- Arrange the fresh tomato slices evenly on top of the chimichurri layer.
- Distribute 1 1/2 cups of shredded mozzarella cheese over the tomatoes for that melty, gooey texture.
- Scatter thin slices of red onion atop the cheese for a subtle sharpness.
- Drizzle a tablespoon of olive oil over the entire pizza to enhance the richness and help with browning.
- Optionally, add fresh basil leaves after baking for an aromatic finish.
Baking the Pizza
- Place the assembled pizza in the preheated oven either on the pizza stone or baking sheet.
- Bake for 12 to 15 minutes until the crust is golden brown and the cheese bubbles with slightly browned spots.
- Keep an eye on the pizza after 10 minutes to prevent burning while achieving an evenly crisp base.
- Remove the pizza from the oven using oven mitts and a spatula or peel.
- Let it rest for about 5 minutes to allow flavors to meld and the cheese to set slightly.
- Slice with a sharp pizza cutter and serve immediately while warm and fresh.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 475°F (245°C) | N/A | Use pizza stone if available |
| Bake assembled pizza | 475°F (245°C) | 12 – 15 minutes | Watch for bubbling and browning |
| Rest before slicing | Room temp | 5 minutes | Enhances flavor meld and texture |
Our Chimichurri Tomato Pizza is now ready to enjoy, offering a vibrant blend of herbaceous sauce, fresh tomatoes, and melty cheese in every bite.
Serving Suggestions
To fully savor our Chimichurri Tomato Pizza, we recommend pairing it with complementary dishes and drinks that enhance its vibrant herbaceous flavors and refreshing tomato notes. Here are some serving suggestions to elevate your pizza experience.
Pairing with Salads and Sides
- Serve alongside a light arugula salad tossed with lemon vinaigrette to add a peppery zesty contrast.
- A simple roasted vegetable medley featuring zucchini, bell peppers, and eggplant complements the herbaceous chimichurri.
- For a fresh touch, offer a caprese salad with ripe tomatoes, fresh mozzarella, basil, and a drizzle of balsamic glaze that mirrors the pizza’s tomato and cheese elements.
Beverage Recommendations
The bold flavors of chimichurri and melted mozzarella pair beautifully with:
| Beverage Type | Specific Suggestions |
|---|---|
| White Wine | Sauvignon Blanc, Pinot Grigio |
| Red Wine | Light-bodied Merlot, Beaujolais |
| Beer | Crisp Pilsner, Belgian Witbier |
| Non-Alcoholic Drink | Sparkling water with lime, iced herbal tea |
Pro tip: Serve chilled white wine or craft beer for a refreshing balance to the warm, savory pizza.
Additional Serving Tips
- Garnish each slice with extra fresh basil leaves or a small dollop of chimichurri sauce for an added herbaceous punch.
- Offer lemon wedges on the side to squeeze over the top, enhancing the pizza’s bright, tangy profile.
- Serve immediately after resting to enjoy the crisp crust and melty cheese at their best texture.
“A perfectly balanced chimichurri tomato pizza deserves complementary sides and drinks that do not overshadow but rather highlight its fresh, aromatic flavors.”
Using these serving suggestions, we ensure our Chimichurri Tomato Pizza shines as the centerpiece of your meal with flavors that captivate and satisfy.
Make-Ahead Tips
To ensure our Chimichurri Tomato Pizza bursts with fresh vibrant flavors and fits seamlessly into our busy schedule, making certain components ahead of time is key. Here are practical tips to prepare in advance while maintaining the pizza’s bold and herbaceous essence.
Prepare the Dough in Advance
We can prepare the pizza dough up to 24 hours before baking. After kneading and allowing the dough to rise once, transfer it to a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate. This slow fermentation enhances flavor complexity and texture.
| Step | Detail | Time Frame |
|---|---|---|
| First Rise | After kneading, cover and rest | 1 to 2 hours at room temp |
| Refrigeration | Cover dough tightly | Up to 24 hours |
| Before Use | Bring to room temperature | 30 to 60 minutes |
Pro Tip: Bringing the dough to room temperature before rolling ensures easier handling and a better oven spring.
Make the Chimichurri Sauce Early
Our signature chimichurri sauce can be made 1 to 2 days ahead. Store it in an airtight container in the refrigerator. The flavors will deepen as the herbs and spices meld together, resulting in an even more vibrant and herbaceous topping.
- Use fresh parsley and cilantro for the best results.
- Shake or stir well before spreading on the dough to redistribute flavors.
Prepare Tomato and Other Toppings
Slice ripe tomatoes and thinly slice red onions a few hours before assembling the pizza. Keep the tomato slices on paper towels to absorb excess moisture to prevent sogginess in the crust.
- Store tomato slices and onions separately in airtight containers in the fridge.
- Bring toppings to room temperature before assembling to avoid chilling the dough.
Assembly and Baking Timing
When ready to bake:
- Preheat the oven with the pizza stone at 475°F (245°C) for at least 30 minutes.
- Roll the room-temperature dough to the desired size.
- Spread the chilled or room-temperature chimichurri sauce evenly.
- Add tomato slices, mozzarella, and red onion.
- Drizzle with olive oil and bake immediately.
Remember: Baking right after assembly preserves the fresh chimichurri aroma and the crispness of the crust.
By following these Make-Ahead Tips, we streamline our cooking process and elevate the overall flavor profile of our Chimichurri Tomato Pizza, guaranteeing a deliciously crisp and herbaceous experience every time.
Conclusion
This Chimichurri Tomato Pizza brings a fresh and vibrant twist to your pizza nights. Its bright herbaceous sauce paired with juicy tomatoes and melty mozzarella creates a flavor profile that’s both exciting and satisfying.
With a little preparation and the right techniques, making this pizza at home is straightforward and rewarding. Whether you’re cooking for family or entertaining friends, it’s sure to impress and delight every palate.
Give it a try and enjoy the perfect balance of fresh ingredients and bold flavors in every bite.
Frequently Asked Questions
What ingredients are needed for Chimichurri Tomato Pizza dough?
The dough requires active dry yeast, warm water, all-purpose flour, olive oil, sugar, and salt.
What herbs are used in the chimichurri sauce?
Fresh parsley, cilantro, garlic, and oregano make up the herb base of the sauce.
How do I make the chimichurri sauce for the pizza?
Blend fresh herbs, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper until smooth.
What toppings go well on Chimichurri Tomato Pizza?
Use fresh ripe tomatoes, shredded mozzarella cheese, red onion, basil leaves, and a drizzle of olive oil.
What temperature should I bake the pizza?
Preheat the oven to 475°F (245°C) for a crisp, golden crust.
How long should I bake Chimichurri Tomato Pizza?
Bake the pizza for 12 to 15 minutes until it turns golden brown.
Can I prepare the dough and sauce ahead of time?
Yes, dough can be made up to 24 hours in advance and sauce 1 to 2 days before for better flavor.
What equipment is needed to make this pizza?
You’ll need a mixing bowl, rolling pin, baking sheet or pizza stone, measuring cups, a knife, cutting board, and a food processor or blender.
How do I ensure the crust is crispy?
Use a preheated pizza stone at 475°F and bake the pizza for the recommended time for a crisp crust.
What are good side dishes and drinks with this pizza?
Pair it with an arugula salad, roasted vegetables, or a caprese salad, and drinks like Sauvignon Blanc, Merlot, or a crisp Pilsner.