Chimichurri Tomato Pizza Recipe
This Chimichurri Tomato Pizza recipe combines the zesty, herby flavors of chimichurri sauce with a whole wheat pizza base, topped with fresh mozzarella, cherry tomatoes, capsicum, and onions. Perfect for pizza night, this recipe is a gourmet twist on a classic favorite, blending the best of Argentinian and Italian culinary traditions.
Equipment
- Oven
- Baking sheet
- Chef’s knife
- Cutting board
Ingredients
- 1 whole wheat pizza base store-bought or homemade
- 2 tbsp chimichurri sauce homemade or store-bought
- 1 cup shredded mozzarella cheese
- 3-4 cherry tomatoes halved
- ½ medium onion thinly sliced
- ½ capsicum bell pepper, diced
- Salt and pepper to taste
- A pinch of dried oregano and red chili flakes
Instructions
- Step 1: Preheat the Oven
- Crank up your oven to 475°F (245°C). A hot oven is key to getting that perfect crispy crust.
- Step 2: Prep the Base
- Take your pizza base and spread a thin layer of chimichurri sauce evenly across it. This sauce is the star of the show, so don’t be shy!
- Step 3: Layer the Toppings
- Sprinkle a generous amount of mozzarella cheese over the sauce. Then, add the cherry tomatoes, onions, and capsicum. Season with a pinch of salt and pepper, and top it off with another layer of cheese for that gooey goodness.
- Step 4: Bake to Perfection
- Pop the pizza onto a baking sheet and slide it into the oven. Bake for about 12-15 minutes, or until the cheese is bubbly and the edges are golden brown.
- Step 5: Add the Finishing Touches
- Once out of the oven, sprinkle some dried oregano and red chili flakes for an extra kick. Slice it up, and you’re ready to dig in!
Notes
- For a smokey flavor, try grilling the pizza on a pizza stone or grill-safe pan.
- Customize toppings with olives, sweet corn, or grilled chicken for added variety.
- Store leftovers in the fridge for 3-4 days or freeze for up to 2 months.