Discover the delicious fusion of Italian pizza and Argentinian chimichurri in this easy-to-make Chimichurri Tomato Pizza recipe. Perfect for dinner or a casual gathering, this pizza offers vibrant flavors and a unique twist on a classic dish.
Table of Contents
- Introduction
- Key Ingredients & Exact Measurements
- Equipment Needed
- Preparation Time
- Step-by-Step Recipe Instructions
- Tips and Tricks
- Nutritional Information
- FAQs
- Serving Suggestions
- Storage Instructions
- Conclusion
Introduction
Chimichurri is a vibrant, green sauce originating from Argentina, traditionally served with grilled meats. This zesty sauce, made primarily from parsley, garlic, vinegar, and olive oil, adds a fresh and herbaceous punch to any dish it graces. But what happens when you take this South American condiment and blend it with the Italian art of pizza-making? You get a Chimichurri Tomato Pizza, a culinary fusion that’s as delicious as it is innovative.
This recipe marries the bright, herbaceous notes of chimichurri with the rich, comforting flavors of a classic Italian pizza. The result is a dish that is not only bursting with flavor but also visually stunning with its vibrant green sauce contrasting against the red tomatoes and golden-brown crust. It’s a great option for those looking to try something new while still enjoying the comfort of pizza.
For those who appreciate traditional flavors but are open to new experiences, you might also enjoy exploring this Pizza Quattro Stagioni recipe, which offers a classic taste of Italy. If you prefer something more familiar, the Ultimate Classic Lasagna Recipe is a must-try.
Key Ingredients & Exact Measurements
To create this Chimichurri Tomato Pizza, you’ll need the following ingredients. These measurements are designed to serve 4 people.
- Pizza Dough:
- 2 cups of 00 flour
- 1 tsp of active dry yeast
- 1 cup of lukewarm water
- 1 tsp of sea salt
- 1 tbsp of olive oil
- Chimichurri Sauce:
- 1 cup of fresh parsley, finely chopped
- 4 cloves of garlic, minced
- 1/2 cup of extra virgin olive oil
- 1/4 cup of red wine vinegar
- 1 tsp of oregano
- 1/2 tsp of red pepper flakes (optional)
- Salt and pepper to taste
- Toppings:
- 4 Roma tomatoes, sliced
- 1 cup of shredded mozzarella
- 1/2 cup of grated Parmesan
- Fresh basil leaves (for garnish)
Possible Substitutions
- For a gluten-free option, use a gluten-free pizza dough mix.
- Vegan cheese can be used in place of mozzarella and Parmesan to make the recipe vegan-friendly.
- For a spicier pizza, increase the amount of red pepper flakes in the chimichurri sauce.
Equipment Needed
To ensure the best results, you’ll need the following kitchen tools:
- A pizza stone or baking sheet
- A rolling pin
- A food processor or blender for making the chimichurri
- An oven preheated to 475°F (245°C)
Preparation Time
This recipe is straightforward but requires some patience, especially for the dough to rise. Here’s a breakdown of the time you’ll need:
- Preparation: 15 minutes
- Dough Rising: 1 hour
- Assembling and Cooking: 20-25 minutes
Total time: Approximately 1 hour and 30 minutes.
Step-by-Step Recipe Instructions
Pre-Preparation
- Prepare the Dough
- In a large bowl, mix the 00 flour and sea salt. In a separate small bowl, dissolve the yeast in the lukewarm water and let it sit for about 5 minutes, until it becomes frothy.
- Make a well in the center of the flour mixture, then pour in the yeast mixture and olive oil. Stir with a wooden spoon until a sticky dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Make the Chimichurri Sauce
- While the dough is rising, prepare the chimichurri sauce. In a food processor or blender, combine the parsley, garlic, oregano, red pepper flakes, olive oil, and red wine vinegar. Blend until smooth, then season with salt and pepper to taste. Set aside.
Cooking
- Preheat the Oven
- About 20 minutes before the dough has finished rising, preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat as well.
- Assemble the Pizza
- Once the dough has risen, punch it down to release the air. Divide it into two equal portions. On a floured surface, roll out one portion of dough into a 12-inch circle. If using a pizza stone, transfer the dough to a piece of parchment paper; if using a baking sheet, place the dough directly on the sheet.
- Spread a generous amount of chimichurri sauce over the dough, leaving a small border around the edges. Arrange the sliced Roma tomatoes evenly over the sauce, then sprinkle with shredded mozzarella and grated Parmesan.
- Bake the Pizza
- Transfer the pizza to the oven. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly. If using a pizza stone, use the parchment paper to slide the pizza onto the stone, then remove the paper after 2 minutes of baking.
Post-Processing
- Garnish and Serve
- Once baked, remove the pizza from the oven and let it cool for a few minutes. Garnish with fresh basil leaves and an extra drizzle of chimichurri sauce if desired. Slice and serve immediately.
Tips and Tricks
- Dough Consistency: If the dough is too sticky, add a little more flour. If it’s too dry, add a tablespoon of water at a time until the right consistency is achieved.
- Preventing a Soggy Crust: Be careful not to overload the pizza with toppings, as this can make the crust soggy. The chimichurri should be spread thinly, just enough to cover the base.
- Variation Ideas:
- Add toppings like olives, mushrooms, or grilled chicken for extra flavor.
- Adjust the chimichurri sauce to your liking by adding more garlic or vinegar for a tangier taste.
- Cooking Time: For a crispier crust, bake the pizza on the lower rack of the oven.
For more variations on classic pizza recipes, you can explore the Artichoke Parmesan Tilapia Recipe, which offers a delightful combination of rich flavors and textures.
Nutritional Information
Here’s a detailed breakdown of the nutrition per serving of Chimichurri Tomato Pizza:
- Calories: Approximately 350 calories per slice
- Carbohydrates: 45g
- Protein: 12g
- Fat: 14g
- Fiber: 3g
- Vitamins & Minerals: High in Vitamin C (from tomatoes), Vitamin A (from parsley), and iron.
Chimichurri is a nutrient-dense sauce, rich in antioxidants from the parsley and garlic. This dish offers a balanced mix of carbohydrates, protein, and fats, making it a wholesome meal.
FAQs
What is chimichurri made of?
Chimichurri is made from fresh parsley, garlic, olive oil, vinegar, and seasonings like oregano and red pepper flakes. It’s a versatile sauce that can be used on various dishes.
Can I make chimichurri in advance?
Yes, chimichurri can be made in advance. In fact, allowing it to sit for a few hours or overnight in the refrigerator enhances its flavors. It can be stored in an airtight container for up to one week.
How do I store leftover chimichurri pizza?
Leftover chimichurri pizza can be stored in the refrigerator for up to 3 days. To reheat, place the pizza in a preheated oven at 375°F (190°C) for 5-7 minutes, or until heated through.
What can I serve with chimichurri pizza?
This pizza pairs well with a light salad or a glass of red wine. You can also serve it with roasted vegetables or a side of grilled meat for a more substantial meal.
Serving Suggestions
For a complete meal, consider pairing your Chimichurri Tomato Pizza with:
- A light arugula salad tossed in lemon vinaigrette.
- A side of roasted vegetables, such as zucchini or bell peppers.
- A glass of Sangiovese or Chianti, which complements the herbaceous and tomato flavors.
Garnish the pizza with extra fresh herbs like basil or oregano for added freshness and visual appeal. You can also sprinkle some crushed red pepper flakes for a touch of heat.
For those who enjoy a savory twist, consider trying the Crab Brulee Recipe, which offers a unique fusion of sweet and savory flavors.
Storage Instructions
To store leftovers:
- Refrigeration: Place any leftover pizza in an airtight container and refrigerate for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 5-7 minutes.
- Freezing: You can freeze the pizza by wrapping individual slices in plastic wrap and then placing them in a zip-lock bag. Frozen pizza can be kept for up to 2 months. To reheat, bake from frozen at 400°F (200°C) for 10-12 minutes.
Conclusion
This Chimichurri Tomato Pizza is a delightful blend of Italian and Argentinian flavors, offering a fresh twist on the traditional pizza. The zesty chimichurri sauce pairs beautifully with the sweet tomatoes and melty cheese, creating a dish that’s both familiar and exciting.
Whether you’re a fan of classic Italian cuisine or looking to try something new, this pizza is sure to satisfy your taste buds. Give it a try, and don’t forget to share your experience. We’d love to hear how you enjoyed this fusion recipe!
