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chimichurri tomato pizza recipe

Chimichurri Tomato Pizza Recipe

This chimichurri tomato pizza combines the bright, herbaceous flavors of Argentine chimichurri sauce with fresh tomatoes and melted mozzarella on a crispy pizza crust. It's a fresh take on traditional pizza that's bursting with garlic, herbs, and zesty vinegar notes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired, Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Chimichurri Sauce:
  • 1 cup fresh parsley packed
  • ½ cup fresh cilantro or substitute with more parsley
  • 6 cloves garlic peeled
  • 2 tablespoons fresh oregano or 2 teaspoons dried
  • ½ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For the Pizza:
  • 1 pound pizza dough at room temperature
  • 2-3 medium tomatoes sliced ¼-inch thick
  • 8 ounces fresh mozzarella cheese torn into chunks
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil for drizzling
  • Fresh basil leaves for garnish optional
  • All-purpose flour for dusting

Method
 

  1. Make the Chimichurri:
  2. Add parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper to a food processor or blender.
  3. Pulse 8-10 times until finely chopped but still slightly chunky. Don't over-blend—you want some texture.
  4. Taste and adjust seasoning. Add more salt, vinegar, or red pepper flakes if desired. Set aside.
  5. Prepare the Pizza:
  6. 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.
  7. While oven heats, pat tomato slices gently with paper towels to remove excess moisture.
  8. 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.
  9. Assemble:
  10. Transfer dough to a piece of parchment paper for easy handling.
  11. Spread ⅓ cup chimichurri sauce over the dough, leaving a ½-inch border around the edges for the crust.
  12. Arrange tomato slices evenly over the chimichurri sauce.
  13. Scatter torn mozzarella chunks and sprinkle Parmesan cheese over the top.
  14. Bake:
  15. Carefully transfer pizza (on parchment paper if using) to the preheated skillet or stone.
  16. Bake for 10-14 minutes, until the crust is golden brown and the cheese is bubbling with light brown spots.
  17. Remove from oven and immediately drizzle with olive oil.
  18. Top with fresh basil leaves if desired.
  19. Let cool for 2 minutes, then slice and serve immediately.

Notes

Chimichurri Storage: Leftover chimichurri keeps in an airtight container in the refrigerator for up to 1 week. Use it on grilled meats, vegetables, or eggs.
Tomato Tips: Use whatever tomatoes are in season. Heirloom tomatoes work beautifully in summer; cherry tomatoes halved are great year-round.
Dough Options: Store-bought dough works perfectly. You can also use my Fathead Pizza Dough recipe for a low-carb option.
No Cast Iron? A regular baking sheet works fine—just preheat it in the oven the same way.
Make it Spicy: Add sliced jalapeños or drizzle with hot honey after baking.
Add Protein: Top with cooked chicken, Italian sausage, or prosciutto before baking.
Nutrition Information (Per Serving)
  • Calories: 380
  • Fat: 22g
  • Carbohydrates: 34g
  • Protein: 14g
  • Fiber: 3g
  • Sugar: 3g
  • Sodium: 580mg
Nutrition information is approximate and will vary based on exact ingredients used.