Okay, so here’s the thing about this chimichurri tomato pizza recipe – I genuinely cannot stop making it. Like, it’s become a weekly rotation situation in my tiny Portland kitchen, and Jamie’s already asked me to add it to my “permanent lineup.” High praise coming from someone who usually requests the same three meals on repeat.
I stumbled onto this combination totally by accident last summer. I’d made way too much chimichurri for a steak dinner (classic Ava move—always doubling recipes), and the next day I was staring at this gorgeous jar of green sauce wondering what to do with it. I had pizza dough thawing on the counter and some beautiful heirloom tomatoes from the farmers market, and something just clicked. What if I swapped the usual marinara for chimichurri on my pizza?
Let me tell you—game. Changer.
Why This Chimichurri Tomato Pizza Works So Well
The brightness of chimichurri is what makes this pizza sing. Instead of that heavy, cooked-down tomato sauce we’re all used to, you get this punchy, herbaceous base that feels light and summery even in the middle of winter. The fresh garlic, parsley, and oregano bring so much life to every bite, and when you pair that with juicy tomato slices and melted cheese? Your kitchen will smell absolutely incredible.
Honestly, I’ve made this chimichurri pizza for friends who claim they’re “not pizza people” (wild, I know), and they’ve gone back for thirds. The combination of tangy chimichurri, sweet tomatoes, and that crispy, charred crust just hits different. It’s like if Argentina and Italy had a food baby, and that baby turned out to be ridiculously delicious.
The Secret to Perfect Chimichurri Tomato Pizza
Here’s what I learned after making this chimichurri tomato pizza probably twenty times: don’t overthink it. The chimichurri doesn’t need to be perfect—mine’s honestly a little different every time depending on what herbs look good at the market. Sometimes I lean heavier on the cilantro (obviously, given my cat’s name), sometimes more parsley. Both versions absolutely slap.
The real trick is getting your oven HOT. Like, as hot as it goes. I crank mine to 500°F and let my cast iron skillet preheat in there for at least 20 minutes. That’s how you get that restaurant-quality crispy bottom without needing a fancy pizza oven. Trust me on this one—I learned it the hard way after too many soggy-bottomed attempts in my early blogging days.
Ingredients You’ll Need for Chimichurri Tomato Pizza
For the Chimichurri:
- 1 cup fresh parsley (packed)
- ½ cup fresh cilantro (or more parsley if you’re team cilantro-tastes-like-soap)
- 4 cloves garlic (I actually use 6 because life’s too short for bland food)
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- ½ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- Salt and black pepper to taste
For the Pizza:
- 1 pound pizza dough (store-bought works great—I usually grab mine from Trader Joe’s)
- 2–3 medium tomatoes, sliced thin
- 8 ounces fresh mozzarella, torn into chunks
- ¼ cup grated Parmesan
- Extra olive oil for drizzling
- Fresh basil for topping (optional but highly recommended)
How to Make Chimichurri Tomato Pizza
Step 1: Make Your Chimichurri Sauce
Chuck everything into a food processor or blender—parsley, cilantro, garlic, oregano, olive oil, vinegar, red pepper flakes, salt, and pepper. Pulse until it’s finely chopped but still has some texture. You don’t want it completely smooth; those little herb flecks are where the magic happens.
Taste it and adjust. Need more tang? Add vinegar. Want more heat? Red pepper flakes are your friend. This is your sauce, make it yours. I personally always add an extra pinch of salt because I’m convinced restaurant food tastes better mostly because they’re not scared of seasoning.
(Pro tip: Make extra chimichurri. It keeps for a week in the fridge and is amazing on literally everything—grilled chicken, roasted vegetables, scrambled eggs, you name it.)
Step 2: Prep Your Tomatoes for the Pizza
Slice those beauties about ¼-inch thick. If your tomatoes are super juicy (lucky you!), you might want to lay them on paper towels for a few minutes to drain excess moisture. I learned this after my first chimichurri tomato pizza attempt resulted in a slightly soggy center. Don’t worry if it looks messy—mine always does!
The best tomatoes for this are whatever’s in season. In summer, I grab heirlooms from the farmers market. In winter, I’ve actually had great success with cherry tomatoes sliced in half. They’re sweeter and more reliable year-round.
Step 3: Get That Oven Screaming Hot
Preheat to 500°F (or as high as your oven goes). If you’re using a pizza stone or cast iron skillet, let it heat up in there for at least 20 minutes. This step is non-negotiable if you want that crispy, bubbled crust on your chimichurri tomato pizza.
Step 4: Assemble Your Chimichurri Tomato Pizza
Roll out your dough on a floured surface. I’m terrible at making perfect circles, so mine usually ends up looking more like an abstract art project, but it tastes the same. Aim for about ¼-inch thickness.
If you’re looking for a low-carb alternative, my Fathead Pizza Dough is an incredible option that gets surprisingly crispy!
Spread about ⅓ cup of chimichurri over the dough, leaving a small border for the crust. It might seem like a lot of sauce, but remember—this is lighter than traditional marinara, so you want that flavor to shine through on your pizza.
Arrange your tomato slices on top. I like a generous layer, but not so much that they’re overlapping everywhere. Then scatter the torn mozzarella and sprinkle the Parmesan over everything.
Step 5: Bake Your Chimichurri Tomato Pizza Until Golden
Carefully transfer your pizza to the preheated skillet or stone (or just use a baking sheet if that’s what you’ve got—no judgment). Bake for 10–14 minutes, until the crust is golden and the cheese is bubbling and getting those gorgeous brown spots.
The smell during these ten minutes? Unreal. Jamie always wanders into the kitchen asking if the chimichurri tomato pizza is ready yet.
Step 6: Finish and Serve
Pull that beauty out and immediately drizzle with a little extra olive oil. If you’ve got fresh basil, tear some leaves over the top. The residual heat will release all those aromatic oils and take this pizza to the next level.
Let it cool for about 2 minutes (I know, I know—the hardest part). Then slice and devour.
My Favorite Chimichurri Tomato Pizza Variations
Spicy Chimichurri Pizza: Add sliced jalapeños or Calabrian chili peppers with the tomatoes. Sometimes I even mix some chili oil into the chimichurri for extra kick.
Protein-Packed Version: Leftover grilled chicken or Italian sausage works beautifully here. I usually add it after spreading the chimichurri. If you’ve got leftover Baked Chicken Breast from meal prep Sunday, it’s perfect for this pizza!
Vegan Chimichurri Pizza: Skip the cheese entirely and add roasted vegetables like zucchini, bell peppers, or eggplant. The chimichurri is so flavorful, you honestly won’t miss the dairy.
White Pizza Style: Use the chimichurri as a finishing drizzle instead of the base, and start with a garlic olive oil base and ricotta dollops. Totally different vibe, equally delicious.
Unconventional Fun: Okay, hear me out—if you’re feeling adventurous, you might also love my Pickle Pie Pizza. I know it sounds wild, but it’s become a cult favorite around here!
Storage and Reheating Tips
Leftover chimichurri tomato pizza keeps in the fridge for 3–4 days. I reheat slices in my cast iron skillet over medium heat—gets the bottom crispy again without drying out the toppings. Microwave works in a pinch, but you’ll lose that textural magic.
The chimichurri sauce lasts about a week refrigerated. Sometimes I make a double batch just to have it around for quick weeknight meals. It’s incredible on grilled fish, tossed with roasted potatoes, or even stirred into scrambled eggs for breakfast. Actually, it’s fantastic drizzled over my Garlic Butter Steak Bites and Potatoes too—the herbaceous brightness cuts through the richness perfectly.
Why You’ll Love This Chimichurri Tomato Pizza Recipe
This chimichurri tomato pizza recipe hits all the right notes without being complicated. You don’t need any fancy equipment (though that cast iron helps), and most of the ingredients are probably already in your kitchen. It’s impressive enough to serve when friends come over, but easy enough that I genuinely make it on random Tuesday nights when I’m too tired to think.
Plus, there’s something about combining my Mexican heritage—that love of fresh, vibrant sauces—with classic Italian pizza that just feels right to me. It’s fusion comfort food at its finest, and exactly the kind of quick, flavor-packed meal I’m all about here at QuickDishRecipes.
Honestly, give this chimichurri tomato pizza a shot this weekend. Your dinner guests (or just you and your stretchy pants) will thank you. And if you make it, drop a comment below and let me know what you think—I reply to every single one, and I genuinely love hearing how recipes turn out in your kitchens!
Now if you’ll excuse me, I need to go stop Cilantro from stealing the mozzarella off the counter. Again.
Chimichurri Tomato Pizza Recipe
Ingredients
Method
- Make the Chimichurri:
- Add parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper to a food processor or blender.
- Pulse 8-10 times until finely chopped but still slightly chunky. Don’t over-blend—you want some texture.
- Taste and adjust seasoning. Add more salt, vinegar, or red pepper flakes if desired. Set aside.
- Prepare the Pizza:
- Place a cast iron skillet or pizza stone in your oven. Preheat oven to 500°F (or as high as it will go) and let it heat for at least 20 minutes.
- While oven heats, pat tomato slices gently with paper towels to remove excess moisture.
- On a lightly floured surface, roll out pizza dough to about ¼-inch thickness (approximately 12 inches in diameter). Don’t worry if it’s not a perfect circle.
- Assemble:
- Transfer dough to a piece of parchment paper for easy handling.
- Spread ⅓ cup chimichurri sauce over the dough, leaving a ½-inch border around the edges for the crust.
- Arrange tomato slices evenly over the chimichurri sauce.
- Scatter torn mozzarella chunks and sprinkle Parmesan cheese over the top.
- Bake:
- Carefully transfer pizza (on parchment paper if using) to the preheated skillet or stone.
- Bake for 10-14 minutes, until the crust is golden brown and the cheese is bubbling with light brown spots.
- Remove from oven and immediately drizzle with olive oil.
- Top with fresh basil leaves if desired.
- Let cool for 2 minutes, then slice and serve immediately.
Notes
- Calories: 380
- Fat: 22g
- Carbohydrates: 34g
- Protein: 14g
- Fiber: 3g
- Sugar: 3g
- Sodium: 580mg