This recipe is for pizza lovers and if you are one of them, todays Chimichurri Tomato Pizza Recipe is going to blow your mind. This Sweet Tomatoes Chimichurri Pizza combines the freshness of a classic tomato pizza with the zesty kick of chimichurri pizza sauce.
This Italian style Chimichurri Tomato Pizza is Perfect for a weekend meal or a casual get-together, this recipe delivers both in taste and presentation. Here’s a detailed guide to making your own mouthwatering chimichurri tomato pizza.
Why You Will Love This Chimichurri Tomato Pizza?
You’ll love this Chimichurri Tomato Pizza for its vibrant flavor fusion. The tangy, herbaceous chimichurri sauce adds a unique twist to the classic tomato and mozzarella base, creating a pizza that’s both fresh and zesty.
The crispy, golden crust pairs perfectly with juicy cherry tomatoes and caramelized onions, while the optional black olives add a delightful briny touch. It’s a crowd-pleaser that brings together bold flavors and a satisfying crunch, making every bite an irresistible experience.
Ingredients for Chimichurri Tomato Pizza Recipe
For the Pizza Dough:
- 3 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 2¼ teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
For the Pizza Toppings:
- 1 cup tomato sauce
- 2 cups shredded mozzarella cheese
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¼ cup black olives, sliced (optional)
Note: You can use Sweet Tomatoes Chimichurri Pizza Sauce
Equipment & Tools Required
- Large Bowl
- Pizza Peel
- Pizza Cutter
Preparation Time: 1 hour 20 minutes
Cooking Time: 12-15 minutes
Recipe for Chimichurri Tomato Pizza
Step 1: Create the Dough
- Combine Ingredients: Grab a large bowl and mix together 3 cups of flour, 1 teaspoon of sugar, and 1 teaspoon of salt.
- Activate the Yeast: In a smaller bowl, stir 2¼ teaspoons of active dry yeast into 1 cup of warm water. Let it sit for about 5 minutes until it gets frothy.
- Mix Everything Together: Pour the yeast mixture and 2 tablespoons of olive oil into your dry ingredients. Stir until the dough starts coming together in a shaggy mess.
- Knead the Dough: Turn the dough out onto a floured surface and knead for 8-10 minutes. You’re looking for a smooth, elastic texture.
- Let it Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it hang out in a warm spot for around an hour, or until it’s doubled in size.
Note: Use this time to whip up your chimichurri sauce and prep your toppings!
Step 2: Assemble and Bake
- Preheat the Oven: Set your oven to 450°F (230°C) and let it heat up.
- Shape the Dough: Once the dough has risen, punch it down and roll it out on a floured surface to fit your pizza pan or baking sheet.
- Layer Your Pizza: Spread a thin layer of tomato sauce over the dough, leaving a border around the edges. Sprinkle 2 cups of shredded mozzarella cheese over the sauce. Top with halved cherry tomatoes, thinly sliced red onions, and black olives if you’re using them.
- Add Chimichurri: Drizzle about half of your chimichurri sauce over the pizza.
- Bake to Perfection: Slide the pizza into the oven and bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly and slightly browned.
Once out of the oven, let the pizza cool for a few minutes. Drizzle the remaining chimichurri sauce on top, slice it up with a pizza cutter, and dig in!
Delicious ways to enjoy Chimichurri Tomato Pizza
1. Serve with a Side Salad: Pair your pizza with a fresh green salad tossed with a light vinaigrette. A mix of arugula, baby spinach, and cherry tomatoes complements the pizza’s vibrant flavors.
2. Top with Fresh Avocado: Just before serving, add slices of fresh avocado to the pizza. The creamy texture works beautifully with the chimichurri sauce and tomatoes.
3. Slice and Serve as Appetizers: Cut the pizza into smaller, bite-sized squares or triangles for a perfect party appetizer. Serve with extra chimichurri dipping sauce on the side.
4. Pair with a Glass of Wine: Serve with a chilled glass of white wine, such as Sauvignon Blanc, or a light red like Pinot Noir. The wine enhances the fresh and tangy flavors of the pizza.
5. Add a Fried Egg: For a gourmet twist, add a fried or poached egg on top of each slice after baking. The runny yolk adds richness to the dish.
6. Serve with Grilled Vegetables: Grill some zucchini, bell peppers, or asparagus on the side. The smoky, charred vegetables pair well with the fresh, herby chimichurri sauce.
7. Make it a Brunch Dish: Turn this pizza into a brunch favorite by topping it with some crispy bacon and a sprinkle of fresh herbs like parsley or cilantro.
8. Drizzle with Extra Olive Oil: Serve with a light drizzle of high-quality olive oil on top just before serving to add a smooth finish to the crispy crust.
9. Offer a Dipping Sauce Trio: Present a trio of dipping sauces such as Pizza Sauce Using Chimichurri Sauce, a spicy sriracha mayo, and a tangy balsamic glaze. Guests can choose their favorite dip for added flavor.
10. Serve with a Hearty Soup: For a cozy, complete meal, serve your Chimichurri Tomato Pizza alongside a bowl of tomato basil soup or minestrone. The pizza and soup combo is comforting and satisfying.
URRecipe Community Tips on Chimichurri Tomato Pizza Recipe
1. Use Fresh Ingredients: Fresh cherry tomatoes, red onions, and a freshly made chimichurri sauce will greatly enhance the flavor. Skip canned or pre-made options for the best results.
2. Let the Dough Rest: After kneading the dough, let it rest for a few minutes before rolling it out. This makes it easier to shape and gives the dough a better texture.
3. Warm Water for Yeast Activation: Make sure the water is warm but not hot (around 110°F/43°C) when dissolving the yeast. Too hot and it may kill the yeast; too cold and it won’t activate properly.
4. Add Herbs to the Dough: For an extra layer of flavor, mix in some dried herbs like oregano or basil into the dough. This can make the crust more fragrant and tasty.
5. Preheat Your Pizza Stone or Baking Sheet: If you have a pizza stone, heat it up in the oven while preheating. This will give you a crispy crust. If using a regular baking sheet, preheating it will also help achieve a similar effect.
6. Don’t Overload with Sauce: Use a light hand when spreading the tomato sauce. Too much sauce can make the pizza soggy and prevent the crust from cooking properly.
7. Distribute Toppings Evenly: Ensure the tomatoes, onions, and olives are spread evenly over the pizza for balanced flavor and even cooking.
8. Bake on the Bottom Rack: Place your pizza on the lower rack of the oven to help crisp the bottom crust while keeping the toppings from overcooking.
9. Chill the Chimichurri Sauce: Prepare the chimichurri sauce in advance and keep it chilled. The cold chimichurri drizzled over a hot pizza creates an amazing contrast in temperature and flavor.
10. Use a Pizza Peel for Easy Transfer: If you’re using a pizza stone, invest in a pizza peel. It will make transferring your pizza in and out of the oven much easier and help maintain the shape of the dough.
These tips will help ensure your Chimichurri Tomato Pizza turns out flavorful, crisp, and delicious every time!
How to Store Leftover Chimichurri Tomato Pizza?
To store leftover Chimichurri Tomato Pizza, let it cool to room temperature. Transfer slices to an airtight container or wrap in plastic wrap.
Refrigerate for up to 3-4 days. For best results, reheat in a preheated oven at 375°F (190°C) for 5-10 minutes to maintain a crispy crust and melty cheese.
Chimichurri Tomato Pizza Recipe
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 2¼ teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 1 cup tomato sauce
- 2 cups shredded mozzarella cheese
- 1 cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
- ¼ cup black olives sliced (optional)
Instructions
- Combine Ingredients: Grab a large bowl and mix together 3 cups of flour, 1 teaspoon of sugar, and 1 teaspoon of salt.
- Activate the Yeast: In a smaller bowl, stir 2¼ teaspoons of active dry yeast into 1 cup of warm water. Let it sit for about 5 minutes until it gets frothy.
- Mix Everything Together: Pour the yeast mixture and 2 tablespoons of olive oil into your dry ingredients. Stir until the dough starts coming together in a shaggy mess.
- Knead the Dough: Turn the dough out onto a floured surface and knead for 8-10 minutes. You’re looking for a smooth, elastic texture.
- Let it Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it hang out in a warm spot for around an hour, or until it’s doubled in size.
- Preheat the Oven: Set your oven to 450°F (230°C) and let it heat up.
- Shape the Dough: Once the dough has risen, punch it down and roll it out on a floured surface to fit your pizza pan or baking sheet.
- Layer Your Pizza: Spread a thin layer of tomato sauce over the dough, leaving a border around the edges. Sprinkle 2 cups of shredded mozzarella cheese over the sauce. Top with halved cherry tomatoes, thinly sliced red onions, and black olives if you’re using them.
- Add Chimichurri: Drizzle about half of your chimichurri sauce over the pizza.
- Bake to Perfection: Slide the pizza into the oven and bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly and slightly browned.
Video
Notes
Common queries on Chimichurri Tomato Pizza Recipe
These commonly asked questions and their short answers will give you an better understanding of this Chimichurri Tomato Pizza Recipe
1. What can chimichurri be used for?
Chimichurri is a versatile sauce that pairs well with grilled meats, roasted vegetables, and seafood. It can also be used as a marinade or a condiment for sandwiches and burgers.
2. What does chimichurri sauce taste like?
Chimichurri sauce has a tangy, herbal flavor with a bit of heat from red pepper flakes. It combines fresh parsley, garlic, vinegar, and olive oil, creating a vibrant, zesty taste.
3. How do you put tomatoes on pizza without making it soggy?
To avoid soggy pizza, use cherry tomatoes or Roma tomatoes, which have lower moisture content. Halve or slice them thinly and pat them dry before adding to the pizza.
4. Can I use store-bought pizza dough instead of homemade?
Yes, you can use store-bought pizza dough. Just follow the instructions on the package for rolling out and baking. It’s a great time-saver if you’re short on time.
5. Can I freeze the pizza dough?
Absolutely! You can freeze the pizza dough after it has risen. Simply wrap it tightly in plastic wrap and store it in a freezer bag. Thaw in the refrigerator overnight before using.
6. How long should I let the dough rise?
Allow the dough to rise for about 1 hour or until it doubles in size. Rising times may vary depending on your kitchen’s temperature.
7. Can I use a different type of cheese?
Yes, you can substitute mozzarella with other cheeses like provolone, fontina, or goat cheese for different flavors and textures.
8. How do I store leftover pizza?
Store leftover pizza in an airtight container or wrap it in plastic wrap. Refrigerate for up to 3-4 days. Reheat in the oven for best results.
9. Can I make the chimichurri sauce in advance?
Yes, chimichurri sauce can be made ahead of time and stored in the refrigerator for up to a week. The flavors will develop more as it sits.
10. What can I use instead of black olives?
If you prefer not to use black olives, you can omit them or replace them with green olives, capers, or even artichoke hearts for a different twist.
Enjoy your homemade Chimichurri Tomato Pizza! With its delightful combination of fresh ingredients and bold flavors, this pizza is sure to become a favorite.
Whether you’re serving it for family dinner or at your next gathering, it’s a dish that will impress and satisfy. Happy cooking!
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Looks delicious!!
Thanks
must try
Definitely I’ll try this
Let us know, how it tastes