We love putting a fresh twist on classic favorites, and our Chimichurri Tomato Pizza Recipe does just that. Imagine the bold, herbaceous flavors of traditional Argentine chimichurri sauce paired with juicy tomatoes on a crispy crust—it’s a vibrant fusion that’ll elevate your pizza night.
This easy recipe draws from South American roots to create a mouthwatering dish that’s perfect for weeknights or gatherings. We’ve simplified the steps so you can whip up a restaurant-quality pizza at home that’s packed with flavor and fun.
Ingredients
In our Chimichurri Tomato Pizza recipe, we gather fresh, high-quality ingredients to capture the vibrant flavors of South American chimichurri paired with juicy tomatoes on a golden crust. Below, we list the ingredients in the order they are used, from preparing the dough to assembling the pizza. We’ve noted specific prep details for accuracy and ease.
Pizza Dough Ingredients
- 2 ¼ teaspoons active dry yeast: Proof this in warm water to activate.
- 1 cup warm water (around 110°F): Use for dissolving the yeast.
- 2 ½ cups all-purpose flour: Sifted for a lighter texture.
- 1 teaspoon salt: Enhances the dough’s flavor.
- 1 tablespoon olive oil: For brushing the dough to prevent sticking.
Chimichurri Sauce Ingredients
- 1 cup fresh parsley leaves: Finely chopped for the base of the sauce.
- 4 garlic cloves: Minced for a pungent kick.
- 1 teaspoon dried oregano: Adds earthy notes; crush lightly before use.
- ½ teaspoon red pepper flakes: For a subtle heat—adjust based on preference.
- ¼ cup red wine vinegar: Provides tanginess; whisk in gradually.
- ½ cup extra-virgin olive oil: The carrier for the flavors; use high-quality for best results.
Toppings and Assembly Ingredients
- 4 medium tomatoes: Sliced thinly for even topping distribution.
- 1 ½ cups shredded mozzarella cheese: Freshly grated for optimal melt.
- ½ red onion: Thinly sliced for added crunch and color.
- Salt and black pepper: To taste, sprinkled over toppings for seasoning.
- Optional: ¼ cup grated Parmesan cheese: For a nutty finish on top.
This selection ensures our pizza is packed with bold, authentic tastes that make it a standout dish for any occasion.
Tools and Equipment
To prepare our flavorful Chimichurri Tomato Pizza, we need a set of essential tools and equipment that ensure smooth preparation and perfect results. Having the right items on hand makes the process efficient and helps achieve that crispy crust and vibrant toppings.
Essential Tools List
We’ll organize our tools by categories for clarity. Below is a bullet list of the key items, with brief explanations on their use:
- Mixing Bowl: A large, sturdy bowl for combining dough ingredients like yeast and flour. We recommend one that’s at least 4 quarts to allow for easy mixing without spills.
- Measuring Cups and Spoons: Accurate sets for measuring dry ingredients such as flour and liquids like olive oil. Use these to ensure precise quantities, which are crucial for the dough’s texture.
- Rolling Pin: Ideal for rolling out the pizza dough to an even thickness. Opt for a wooden or silicone one to prevent sticking and achieve a uniform crispy crust.
- Baking Sheet or Pizza Stone: A baking sheet works for beginners, but a pizza stone is our top choice for even heat distribution and a professional-quality bake. Preheat it in the oven for optimal results.
- Knife and Cutting Board: Sharp knife for slicing tomatoes and onions, paired with a stable cutting board. This setup keeps prep safe and efficient, especially for fresh toppings.
- Food Processor or Blender: Perfect for quickly blending chimichurri ingredients like parsley and garlic into a smooth sauce. If you don’t have one, a mortar and pestle can substitute for a more rustic texture.
- Oven: A standard home oven set to at least 475°F (245°C) is necessary for baking the pizza. Ensure it’s preheated to get that golden, bubbly finish on our Chimichurri Tomato Pizza.
- Spatula or Pizza Cutter: Use a wide spatula for transferring the pizza, and a wheeled pizza cutter for clean slices after baking. This makes serving straightforward and mess-free.
For quick reference, here’s a table summarizing the recommended tools, their primary uses, and any key specifications:
| Tool/Item | Primary Use | Key Specifications |
|---|---|---|
| Mixing Bowl | Combining dough ingredients | At least 4 quarts, non-slip base |
| Measuring Cups/Spoons | Precise measuring | Set includes 1-cup, ½-cup, etc. |
| Rolling Pin | Rolling dough | 12-18 inches long, wooden/silicone |
| Baking Sheet/Pizza Stone | Baking the pizza | Pizza stone: 14-16 inches diameter |
| Knife and Cutting Board | Chopping toppings | Chef’s knife, 8-10 inches blade |
| Food Processor/Blender | Blending chimichurri | 500W+ for smooth results |
| Oven | High-heat baking | Conventional or convection, up to 500°F |
| Spatula/Pizza Cutter | Handling and slicing | Heat-resistant spatula |
Gathering these tools beforehand allows us to transition seamlessly from mixing ingredients to baking our delicious pizza.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through the straightforward steps to craft our flavorful Chimichurri Tomato Pizza. Follow these instructions closely for a crispy crust topped with vibrant flavors.
Prep
First, we prepare the pizza dough and ingredients to ensure everything is ready for assembly. In a large mixing bowl, combine 1 packet of active dry yeast with 1 cup of warm water (around 110°F) and stir until the yeast dissolves—this activates it for a light, airy crust. Next, add 2 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of olive oil, then mix with a spoon or your hands until a shaggy dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic, then place it back in the bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 hour or until it doubles in size. While the dough rises, we slice 2 medium tomatoes into thin rounds and chop 1 small red onion into fine slices, setting them aside to enhance the fresh, juicy burst of flavors in our pizza.
Make Chimichurri
With our ingredients prepped, we now create the bold, herbaceous chimichurri sauce that defines this pizza. In a food processor or blender, add 1 cup of fresh parsley (packed), 4 cloves of garlic (minced), 1 teaspoon of dried oregano, ½ teaspoon of red pepper flakes for a subtle kick, 2 tablespoons of red wine vinegar, and ½ cup of extra-virgin olive oil.
Pulse the mixture 5-7 times until it reaches a chunky consistency, then taste and adjust seasoning if needed—aim for a vibrant green sauce with a tangy, spicy aroma that will elevate our Chimichurri Tomato Pizza. Transfer the sauce to a bowl and let it sit for 10 minutes to allow the flavors to meld.
Assemble
Once the dough has risen, we assemble our Chimichurri Tomato Pizza for a mouthwatering combination of textures and tastes. Preheat your oven to 475°F while you roll out the dough on a floured surface into a 12-inch circle or rectangle, then transfer it to a baking sheet or pizza stone for a golden, crispy base.
Spread a generous layer of the freshly made chimichurri sauce over the dough, leaving a ½-inch border for the crust. Top with the sliced tomatoes, chopped red onion, and sprinkle 1 cup of shredded mozzarella cheese evenly—add optional grated Parmesan cheese for extra nutty depth—creating a colorful, aromatic masterpiece that promises a burst of South American-inspired flavors with every bite.
Bake
Finally, we bake our assembled pizza to achieve a perfectly blistered crust and melted toppings. Place the pizza in the preheated oven and bake for 12-15 minutes, rotating the pan halfway through for even cooking, until the crust turns golden brown and the cheese bubbles with a gooey, irresistible appeal.
Keep a close eye on it to prevent over-browning, and once done, remove from the oven to cool slightly before slicing—resulting in a warm, fragrant Chimichurri Tomato Pizza ready to enjoy.
Make-Ahead Instructions
To help you streamline your cooking process for our Chimichurri Tomato Pizza, we often prepare components in advance. This approach saves time on busy days while preserving the vibrant flavors of fresh herbs, juicy tomatoes, and the crispy crust. Below, we outline step-by-step instructions for making ahead key elements, ensuring your pizza remains fresh and delicious when you’re ready to assemble and bake.
Preparing the Dough Ahead
We suggest making the pizza dough up to 24 hours in advance for optimal flavor development. Follow these steps:
- After kneading the dough until smooth, place it in a lightly oiled bowl and cover it tightly with plastic wrap.
- Refrigerate the dough immediately to slow fermentation, allowing the flavors to mature.
- When you’re ready to use it, remove the dough from the fridge and let it sit at room temperature for about 30-60 minutes to reach a workable consistency.
Making the Chimichurri Sauce in Advance
Our chimichurri sauce is ideal for preparing ahead, as its bold, herbaceous taste intensifies over time. Here’s how to do it:
- Blend the fresh parsley, garlic, dried oregano, red pepper flakes, red wine vinegar, and extra-virgin olive oil as directed in the main recipe.
- Transfer the sauce to an airtight container and store it in the refrigerator for up to 3 days.
- Pro tip: Stir the sauce well before using, as the oil may separate, ensuring even distribution of flavors for that authentic South American zing.
Prepping Toppings Early
For toppings like tomatoes, red onion, and cheese, we recommend prepping them 1-2 days ahead to minimize last-minute chopping:
- Slice the medium tomatoes and red onion, then place them on a paper towel-lined plate to absorb excess moisture and prevent sogginess.
- Store the sliced tomatoes and onion in separate airtight containers in the fridge.
- Shred the mozzarella cheese and keep it in a sealed bag or container in the refrigerator; if using optional grated Parmesan, do the same.
Storage and Reheating Guidelines
To maintain quality, follow our storage tips in the table below for each component:
| Component | Storage Method | Duration | Key Tips for Best Results |
|---|---|---|---|
| Pizza Dough | Refrigerated in an oiled, covered bowl | Up to 24 hours | Punch down if it rises too much; bring to room temperature before rolling. |
| Chimichurri Sauce | Refrigerated in an airtight container | Up to 3 days | “Shake or stir before use” to blend flavors and avoid oxidation. |
| Toppings (Tomatoes, Onion, Cheese) | Refrigerated in separate airtight containers | Up to 2 days | Pat tomatoes dry before assembling to keep the crust crisp. |
When assembling your Chimichurri Tomato Pizza after making components ahead, simply roll out the dough, spread the sauce, add the toppings, and bake as per the main instructions. This method ensures a quick, flavorful meal without compromising on taste or texture.
Conclusion
We’ve loved sharing this Chimichurri Tomato Pizza recipe with you
as it’s a fantastic way to bring bold flavors right to your kitchen.
It’s perfect for quick dinners or fun gatherings, letting us enjoy
authentic tastes without the fuss.
Give it a try and make it your own—
we’re confident it’ll become a favorite in your home.
It’s all about creating memorable meals that spark joy and satisfaction.
Frequently Asked Questions
What is Chimichurri Tomato Pizza?
Chimichurri Tomato Pizza is a flavorful fusion recipe blending Argentine chimichurri sauce with fresh tomatoes on a crispy crust. It draws from South American roots, offering bold herbs and spices for an easy, restaurant-quality meal perfect for weeknights or gatherings.
What ingredients are needed for Chimichurri Tomato Pizza?
You’ll need ingredients for the dough (active dry yeast, warm water, flour, salt, olive oil), chimichurri sauce (parsley, garlic, oregano, red pepper flakes, vinegar, olive oil), and toppings (tomatoes, mozzarella, red onion, optional Parmesan). This ensures authentic flavors with simple, fresh items.
What tools are required to make this pizza?
Essential tools include a mixing bowl for dough, measuring cups and spoons for accuracy, a rolling pin for shaping, a baking sheet or pizza stone for cooking, a knife and cutting board for prep, a food processor for sauce, an oven for baking, and a spatula for serving. These help achieve perfect results efficiently.
How do I prepare Chimichurri Tomato Pizza?
Start by making the dough: activate yeast, knead, and let it rise. While rising, blend the chimichurri sauce. Roll out the dough, spread sauce, add toppings like tomatoes and cheese, then bake at the recommended temperature until golden. The process is straightforward and takes about 1-2 hours total.
Can I make Chimichurri Tomato Pizza ahead of time?
Yes, prepare the dough up to 24 hours in advance for better flavor. Make chimichurri sauce and store it in the fridge for up to 3 days. Prep toppings like tomatoes and cheese 1-2 days ahead. This allows quick assembly, saving time without losing taste.
How should I store and reheat leftovers?
Store cooled pizza slices in an airtight container in the fridge for up to 3 days. For freezing, wrap tightly and keep for up to a month. Reheat in a 350°F oven for 5-10 minutes to restore crispiness, avoiding microwaves to prevent sogginess.
Is this recipe suitable for vegetarians?
Yes, Chimichurri Tomato Pizza is naturally vegetarian, using no meat ingredients. It features fresh veggies, herbs, and cheese for a wholesome option. Just ensure all components, like cheese, are vegetarian-friendly if needed. It’s an easy, flavorful choice for plant-based diets.