Pizza lovers, are you ready for a delightful twist on your classic Italian pie? This Chimichurri Tomato Pizza is the perfect blend of Italian tradition and bold Argentinian flavors.
The freshness of chimichurri, the sweetness of Grand Marnier fig preserves, and the richness of prosciutto (or bresaola) make this recipe a must-try for pizza night!
What so Special About Italian Style Chimichurri Tomato Pizza?
The Italian-style Chimichurri Tomato Pizza offers a unique fusion of Italian tradition and bold Argentinian flavors. What makes it special is the vibrant chimichurri sauce, which adds a fresh, herbaceous twist to the classic pizza base.
Paired with creamy mozzarella, sweet Grand Marnier Fig Preserves, and savory prosciutto or bresaola, this pizza delivers a perfect balance of sweet, salty, and tangy flavors. It’s a gourmet take on pizza that elevates a simple dish into a delightful culinary experience, combining the best of both worlds.
Ingredients for Chimichurri Tomato Pizza Recipe Italian
- 8 oz pizza dough
- 1½ cup flour (semolina preferred)
- 2 oz Chimichurri Pizza Sauce
- 6 oz fresh mozzarella, sliced
- 1-1½ oz Grand Marnier Fig Preserves
- 4-6 thin slices of prosciutto (or substitute with bresaola)
Equipment & Tools Required
- Pizza peel and Pizza stone (for oven)
- Pizza steel (for oven)
- Turning pizza peel (for Ooni)
- Bench scraper and Pizza cutter
Prep Time: 15 minutes
Cook Time: 5-6 minutes (oven) / 3-4 minutes (Ooni)
Total Time: 20-25 minutes
How to Make Chimichurri Tomato Pizza Recipe Italian
1. Prepare the Dough
- Start by pouring the flour onto a plate. Place your dough ball on top of the flour, flip it over to coat both sides, and then stretch it out into a 13”-14” circle. A well-floured surface ensures your pizza won’t stick later.
- Place the round dough on a lightly floured pizza peel to prevent sticking and allow smooth transfer into the oven.
2. Add the Chimichurri and Toppings
- Using a spoon, spread 2 oz of Sweet Tomatoes Chimichurri Pizza Sauce evenly over the dough, leaving about an inch around the edges for that perfect crust.
- Now it’s time to add the cheese! Evenly space the fresh mozzarella slices on the pizza, ensuring they stay within the chimichurri-covered area.
- For an extra kick of flavor, add small spoonfuls of Grand Marnier Fig Preserves around the pizza—this sweet touch beautifully complements the savory elements.
3. Cooking Options(For Ooni Pizza Oven)
- Preheat the Ooni on high for 15-20 minutes, then adjust the temperature with the slow-bake hack. Set the dial to the 11:00 position for a lower flame.
- Launch the pizza into the Ooni using a jerky, sliding motion with the pizza peel.
- Rotate the pizza every 45 seconds to 1 minute using a turning peel. Cook for 3-4 minutes, or until the crust is golden and the toppings are caramelized.
For Traditional Oven:
- Preheat your oven to 550°F with the pizza stone on the middle rack and pizza steel on the bottom rack. Preheat for 1 hour to achieve the perfect crispy crust.
- Slide the pizza onto the stone and bake for 5-6 minutes until the dough puffs up and starts to brown.
- Transfer the pizza to the bottom pizza steel, rotate it 180 degrees, and bake for another 5-6 minutes. The top should be bubbling, caramelized, and golden to your liking.
4. Add the Final Touch
Once the pizza is fully cooked, pull it out using the pizza peel. Add slices of prosciutto (or bresaola) on top. This final addition brings out the rich, salty flavors to balance the sweet and savory combination already on the pizza.
Slice your Chimichurri Tomato Pizza into 4-6 pieces with a pizza cutter and serve hot. Also you can use any Pizza Sauce Recipe Using Chimichurri
Creative Serving Ideas for Chimichurri Tomato Pizza Recipe Italian
1. Arugula Salad: A fresh arugula salad with lemon vinaigrette and shaved Parmesan complements the rich flavors of the pizza and adds a refreshing crunch.
2. Garlic Breadsticks: Serve with crispy garlic breadsticks or focaccia for a delicious side that echoes the Italian theme.
3. Roasted Vegetables: Pair the pizza with a side of roasted seasonal vegetables, such as bell peppers, zucchini, and cherry tomatoes, to enhance the meal’s flavor and color.
4. Red Wine: A medium-bodied red wine like Chianti or Merlot works beautifully with the pizza’s savory and sweet elements. Its acidity and fruitiness balance the richness of the cheese and prosciutto.
5. Craft Beer: Try pairing the pizza with a craft beer such as an IPA or a Pale Ale. The hops and bitterness in the beer can cut through the richness of the cheese and complements the chimichurri.
6. White Wine Spritzer: For a lighter option, a white wine spritzer with a splash of soda water and a slice of citrus can be a refreshing match.
7. Antipasto Platter: Serve with an antipasto platter featuring olives, marinated artichokes, roasted red peppers, and cured meats to create a varied and delightful appetizer spread.
8. Fresh Fruit: Fresh fruit such as figs or pears, which echo the sweet notes of the fig preserves, can be a great palate cleanser or a sweet addition to the meal.
9. Pesto Dipping Sauce: Offer a side of pesto sauce for dipping the crust. The herby and nutty flavors of pesto provide a complementary taste to the chimichurri.
10. Lemon Sorbet: End the meal with a refreshing lemon sorbet. Its tartness will cleanse the palate and provide a light, zesty finish to your pizza dinner.
URRecipe Community Tips on Chimichurri Tomato Pizza Recipe Italian
1. Preheat Your Cooking Equipment: Whether using an Ooni pizza oven or a traditional oven, make sure it’s fully preheated before baking. This ensures an even, crispy crust.
2. Flour the Surface Well: Use semolina flour for dusting your pizza peel and dough to prevent sticking. If you don’t have semolina, regular flour will work too.
3. Stretch the Dough Evenly: When stretching the dough, try to keep the thickness uniform to ensure even cooking. Avoid thinning the center too much.
4. Chimichurri Application: Spread the chimichurri evenly over the dough, but leave a 1-inch border around the edge for a nice crust.
5. Mozzarella Placement: Space the mozzarella slices evenly within the chimichurri circle to ensure balanced melting and flavor distribution.
6. Distribute Fig Preserves Wisely: Place the Grand Marnier Fig Preserves in small dollops, spaced evenly. This prevents the sweetness from overpowering other flavors.
7. Monitor Cooking Time: In the Ooni, turn the pizza every 45 seconds to 1 minute for even cooking. In a traditional oven, rotate the pizza halfway through baking.
8. Use a Pizza Peel Properly: Before launching the pizza, make sure it slides easily on the peel. If it sticks, gently use a bench scraper to lift and add more flour underneath.
9. Adjust Baking Times for Desired Crust: For a golden crust, aim for the lower end of the baking time. For a more charred, crispy crust, cook it a bit longer.
10. Add Prosciutto at the End: Add the prosciutto or bresaola slices after baking to avoid overcooking and preserve their delicate texture and flavor.
These tips should help you achieve a perfect Chimichurri Tomato Pizza every time!
How to Store Leftover Chimichurri Italian Tomato Pizza?
To store leftover Chimichurri Italian Tomato Pizza, allow it to cool completely, then wrap it tightly in aluminum foil or place it in an airtight container.
Store in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 8-10 minutes to regain its crispy texture, or use a stovetop skillet for a quick reheat.
Chimichurri Tomato Pizza Recipe Italian
Ingredients
- 1½ cup flour semolina preferred
- 2 oz chimichurri
- 6 oz fresh mozzarella sliced
- 1-1½ oz Grand Marnier Fig Preserves
- 4-6 thin slices of prosciutto or substitute with bresaola
Instructions
- Start by pouring the flour onto a plate. Place your dough ball on top of the flour, flip it over to coat both sides, and then stretch it out into a 13”-14” circle. A well-floured surface ensures your pizza won’t stick later.
- Place the round dough on a lightly floured pizza peel to prevent sticking and allow smooth transfer into the oven.
- Using a spoon, spread 2 oz of chimichurri evenly over the dough, leaving about an inch around the edges for that perfect crust.
- Now it’s time to add the cheese! Evenly space the fresh mozzarella slices on the pizza, ensuring they stay within the chimichurri-covered area.
- For an extra kick of flavor, add small spoonfuls of Grand Marnier Fig Preserves around the pizza—this sweet touch beautifully complements the savory elements.
- Preheat the Ooni on high for 15-20 minutes, then adjust the temperature with the slow-bake hack. Set the dial to the 11:00 position for a lower flame.
- Launch the pizza into the Ooni using a jerky, sliding motion with the pizza peel.
- Rotate the pizza every 45 seconds to 1 minute using a turning peel. Cook for 3-4 minutes, or until the crust is golden and the toppings are caramelized.
- Once the pizza is fully cooked, pull it out using the pizza peel. Add slices of prosciutto (or bresaola) on top. This final addition brings out the rich, salty flavors to balance the sweet and savory combination already on the pizza.
- Slice your Chimichurri Tomato Pizza into 4-6 pieces with a pizza cutter and serve hot.
Video
Notes
Common queries on Chimichurri Tomato Pizza Recipe Italian
These commonly asked questions and their short answers will give you an better understanding of this Chimichurri Tomato Pizza Recipe Italian
1. What is chimichurri good for?
Chimichurri is a versatile sauce made from parsley, garlic, vinegar, and oil. It’s commonly used as a marinade or topping for grilled meats, especially steak, and can also enhance vegetables, seafood, and even pizza, adding a fresh, tangy flavor.
2. Can you make chimichurri in advance?
Yes, chimichurri can be made in advance. It actually improves in flavor as it sits, so you can prepare it up to a week ahead of time. Store it in an airtight container in the refrigerator.
3. What is a pizza that does not use tomato sauce called?
A pizza that does not use tomato sauce is known as a “white pizza” or “pizza bianca.” Instead of tomato sauce, it typically features a base of olive oil, garlic, and cheese, with various toppings.
4. Can I use pre-made pizza dough?
Absolutely! If you don’t have time to make homemade dough, you can use store-bought pizza dough. Just make sure to let it come to room temperature before stretching it out for the best results.
5. Can I substitute Grand Marnier Fig Preserves with another ingredient?
Yes, you can substitute the Grand Marnier Fig Preserves with other fruit preserves, such as apricot or raspberry, or even a drizzle of honey if you prefer a different type of sweetness.
6. What type of mozzarella should I use?
For this recipe, use fresh mozzarella, which adds a creamy texture and rich flavor. If fresh mozzarella isn’t available, you can use part-skim mozzarella as an alternative.
7. Can I make this pizza vegetarian?
Yes, to make this pizza vegetarian, simply omit the prosciutto or substitute it with a vegetarian-friendly topping, such as caramelized onions or sautéed mushrooms.
8. How can I ensure the pizza crust is crispy?
To achieve a crispy crust, preheat your oven or pizza oven thoroughly. Use a pizza stone or steel to help evenly distribute heat and create a crisp bottom. For a pizza oven, rotate the pizza frequently to ensure even cooking.
9. Can I freeze the pizza dough?
Yes, you can freeze pizza dough. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. When ready to use, thaw it in the refrigerator overnight before stretching it out.
10. What can I do if the dough sticks to the pizza peel?
If the dough sticks to the pizza peel, gently use a bench scraper to lift and release it. If needed, sprinkle a bit more flour under the dough to help it slide off the peel more easily.
This Chimichurri Tomato Pizza Recipe brings a unique twist to classic Italian pizza, offering bold flavors and textures in every bite.
Whether you’re using an Ooni or a traditional oven, this recipe is a guaranteed hit for your next pizza night!
Feel free to contact us, and be sure to follow URRecipe on Pinterest for a variety of delightful recipes!
Looks delicious
Thanks
Came out great
Thanks