Pizza is one of the world’s most loved foods, but why stop at the traditional? When you combine the vibrant, herbaceous flavors of Argentinian chimichurri with the classic comfort of a tomato pizza, you get a dish that bursts with zest and creativity. This chimichurri tomato pizza recipe will take your pizza night to the next level, offering a new spin on a favorite. Let’s dive deep into the flavors, techniques, and tips to create this unique and delightful pizza.
What Is Chimichurri?
Before we dive into the recipe, it’s important to understand the magic of chimichurri. Chimichurri is a traditional Argentinian sauce made with fresh herbs, garlic, vinegar, and oil. It is typically served with grilled meats, but its zesty, tangy, and herbaceous flavor makes it perfect for a wide variety of dishes, including pizza.
Ingredients for Chimichurri:
- Fresh parsley (finely chopped)
- Fresh cilantro (optional, but adds a deeper flavor)
- Garlic cloves (minced)
- Red wine vinegar
- Olive oil
- Crushed red pepper flakes
- Salt and pepper
Pizza and Chimichurri: A Perfect Match
Combining chimichurri with pizza may seem unconventional, but the tangy herb mixture pairs beautifully with tomatoes and the crisp, chewy texture of pizza dough. The key to making this combination work is balance—allowing the chimichurri to shine without overpowering the classic elements of a tomato pizza.
Step-by-Step Guide to Making Chimichurri Tomato Pizza
This pizza is not only delicious, but it’s also easy to make. Below, we’ll walk through everything from crafting the pizza dough to assembling and baking the pizza to perfection.
Ingredients for Chimichurri Tomato Pizza:
For the pizza dough:
- 2 ½ cups all-purpose flour (or bread flour for a chewier crust)
- 1 teaspoon salt
- 1 cup warm water
- 1 packet active dry yeast
- 1 tablespoon olive oil
For the pizza toppings:
- 1 ½ cups tomato sauce (preferably homemade or high-quality store-bought)
- Fresh mozzarella (thinly sliced or shredded)
- Ripe tomatoes (sliced)
- Chimichurri sauce (recipe below)
- Fresh basil (optional, for garnish)
Making the Pizza Dough
If you’ve never made pizza dough before, don’t worry—this recipe is simple and beginner-friendly. Follow these steps to ensure your dough has the perfect balance of softness and crispness:
- Activate the yeast: In a small bowl, combine warm water and the packet of yeast. Let it sit for 5-10 minutes until frothy.
- Mix the dough: In a large mixing bowl, combine flour and salt. Slowly add the yeast mixture and olive oil, stirring until a dough forms.
- Knead the dough: Transfer the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic.
- Let it rise: Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Crafting the Chimichurri Sauce
While your dough is rising, take this time to prepare the chimichurri. Freshness is key here. Combine the following ingredients in a bowl and whisk them together:
- 1 cup finely chopped fresh parsley
- 1/4 cup finely chopped cilantro (optional)
- 4 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon crushed red pepper flakes
- Salt and pepper to taste
Let the chimichurri sit for about 10 minutes to allow the flavors to meld. You can store any leftover sauce in the fridge for up to a week—perfect for drizzling over other dishes like grilled meats or vegetables.
Assembling the Pizza
Once your dough has risen and your chimichurri sauce is ready, it’s time to assemble the pizza.
- Preheat your oven and pizza stone: Preheat your oven to 475°F (245°C) and place your pizza stone inside to heat up. If you don’t have a pizza stone, a baking sheet works fine.
- Roll out the dough: On a floured surface, roll out the dough into a 12-inch circle (or any shape you prefer). Transfer the dough to a pizza peel dusted with flour or cornmeal to prevent sticking.
- Add tomato sauce: Spread the tomato sauce evenly over the dough, leaving a small border around the edges for the crust.
- Layer with fresh tomatoes: Arrange the sliced tomatoes over the sauce.
- Top with mozzarella: Scatter the mozzarella evenly across the pizza.
- Add the chimichurri: Spoon the chimichurri sauce over the pizza. You don’t need to drench it—just a few spoonfuls will infuse the pizza with flavor.
- Bake: Slide the pizza onto your preheated stone and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
Enhancing the Flavors: Additional Tips
Choosing the Best Tomatoes
Tomatoes are a key ingredient in this recipe, so it’s important to select the best ones available. Heirloom tomatoes, with their vibrant colors and robust flavors, make an excellent choice. If they’re not available, vine-ripened tomatoes work just as well. Always look for tomatoes that are firm yet give slightly when squeezed.
Cooking Tools for the Perfect Pizza
- Pizza stone: A pizza stone helps to create a crispy, restaurant-quality crust by evenly distributing heat. Make sure to preheat the stone for at least 30 minutes before baking.
- Pizza peel: A pizza peel makes it easy to transfer your pizza in and out of the oven without damaging the dough.
If you don’t own a pizza stone or peel, you can use a preheated cast-iron skillet or a baking sheet.
The Secret of Chimichurri and Tomato Pairing
Tomatoes are naturally acidic, which makes them the perfect partner for chimichurri sauce. The garlic and vinegar in chimichurri enhance the tartness of the tomatoes, while the fresh herbs balance out the rich, creamy cheese. It’s a combination that elevates pizza to a whole new level. For more delicious pizza recipes and ideas for dinner, check out our dinner recipes category.
Experiment with Different Variations
One of the great things about this chimichurri tomato pizza recipe is how versatile it is. You can easily tweak the ingredients to suit your personal preferences or dietary needs. Here are a few ideas to get you started:
- Gluten-free crust: Swap out the regular pizza dough for a gluten-free version.
- Vegan option: Omit the cheese or use a plant-based cheese alternative.
- Add toppings: Craving more veggies? Add roasted bell peppers, mushrooms, or artichoke hearts.
Chimichurri Pizza for Any Meal
While pizza is traditionally served for dinner, this chimichurri tomato pizza is versatile enough to enjoy at any time of day. It makes for a satisfying lunch, and if you’re feeling adventurous, you could even try it for breakfast with an egg on top. If you’re looking for more inspiration, explore our lunch category for other creative meal ideas.
Pairing Your Chimichurri Pizza
Pizza is best when shared, and this chimichurri tomato pizza pairs beautifully with a variety of sides and beverages. For a refreshing side, try a light arugula salad with lemon vinaigrette. And when it comes to drinks, a glass of chilled rosé or an iced tea with mint perfectly complements the zesty flavors of the chimichurri.
Storage and Leftovers
If you have leftovers (which is rare with this pizza!), store them in an airtight container in the fridge for up to 3 days. When reheating, avoid using the microwave as it can make the crust soggy. Instead, heat it in a skillet or oven for the best results. You can also freeze the pizza for up to a month—simply reheat it directly from the freezer in a preheated oven.
Conclusion
Chimichurri tomato pizza offers a delightful twist on the classic tomato pizza, blending the robust flavors of chimichurri with the comfort of mozzarella and fresh tomatoes. Whether you’re making it for a casual weeknight dinner or a special occasion, this pizza is sure to impress. With the step-by-step guide provided, you’ll master the art of creating a chimichurri-infused pizza that brings Argentina’s bold flavors to your table.
Be sure to explore our snacks category for more flavorful, creative ideas for meals and entertaining.
Tips
- For more expert pizza-making tips, see the tutorial on Serious Eats.
- Want to dive deeper into chimichurri’s history? Check out this comprehensive guide from Bon Appétit.