Introduction:
I first tasted chimichurri while visiting Argentina, where it’s a staple condiment for grilled meats. As a pizza lover, I wondered how I could combine the bold, herby flavors of chimichurri with my other favorite: pizza. This chimichurri tomato pizza recipe was born out of that experiment, blending the bright, garlicky freshness of chimichurri with sweet, roasted tomatoes. It’s now a go-to recipe when I want to impress guests or simply indulge in a pizza night with a unique twist.
Recipe Details:
Ingredients List:
- 1 pizza dough (store-bought or homemade, approx. 12-inch)
- 1 cup chimichurri sauce (homemade or store-bought)
- 3 large tomatoes (sliced)
- 1 1/2 cups mozzarella cheese (shredded)
- 1/4 cup parmesan cheese (grated)
- 2 tbsp olive oil
- 1 tsp red pepper flakes (optional for heat)
- Fresh basil (for garnish)
Possible Substitutions:
- Use vegan cheese for a dairy-free option.
- Swap fresh tomatoes for sundried tomatoes for an intensified flavor.
Step-by-Step Instructions:
- Preheat your oven to 475°F (245°C) and prepare a pizza stone or baking sheet with a light dusting of flour or cornmeal.
- Roll out your pizza dough on a lightly floured surface to your desired thickness, transferring it to the prepared baking sheet or pizza stone.
- Brush the dough with olive oil and par-bake for about 5 minutes until slightly golden.
- Spread a layer of chimichurri sauce evenly over the par-baked dough, leaving a small border around the edges for the crust.
- Arrange the tomato slices over the chimichurri layer, then sprinkle the shredded mozzarella and parmesan cheese over the top.
- Bake for 10-12 minutes or until the cheese is bubbly and golden, and the crust is fully cooked.
- Remove from the oven and sprinkle red pepper flakes (if using) and fresh basil for garnish. Let cool slightly before slicing and serving.
Unique Tips, Variations, and Insights:
Customization Tips:
- Add protein: Top with grilled chicken, shrimp, or prosciutto for a heartier pizza.
- Make it gluten-free: Use a gluten-free pizza crust to accommodate dietary preferences.
Expert Advice:
- Don’t skimp on the chimichurri! The sauce is the star of this pizza, providing a punch of flavor that balances perfectly with the tomatoes.
- For extra crunch, bake the pizza directly on a pizza stone, which helps crisp the crust beautifully.
Cultural Context:
- Chimichurri originates from Argentina and Uruguay, traditionally used as a marinade or condiment for meats. Here, it brings a fresh, herbaceous twist to the classic Italian pizza.
Nutrition Facts (Per Slice):
- Calories: 280
- Fat: 12g
- Carbohydrates: 32g
- Protein: 10g
- Sodium: 600mg
FAQ Section:
Q: Can I use store-bought chimichurri sauce?
A: Yes, store-bought works fine, but homemade chimichurri with fresh parsley, garlic, and olive oil will give the pizza a more vibrant flavor.
Q: Can I make this pizza ahead of time?
A: You can prepare the dough and chimichurri sauce in advance, but for the best results, assemble and bake the pizza fresh to ensure the tomatoes and crust stay crisp.
Q: What other toppings work well with this pizza?
A: Roasted peppers, caramelized onions, or mushrooms would add great depth to the flavor.
Conclusion:
Chimichurri tomato pizza is a refreshing take on a classic favorite, with bold Argentine flavors meeting Italian traditions. Whether you’re a pizza purist or love to experiment with unique toppings, this recipe offers a new, exciting way to enjoy pizza night. Try it out and let us know how you’ve made it your own!
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