Ingredients
Scale
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 4 garlic cloves, minced
- 2 tbsp fresh oregano, chopped
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp red pepper flakes
- Salt and pepper, to taste
For the Pizza Dough:
- 3 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp salt
- 1 tbsp olive oil
- 1 cup warm water
Toppings:
- 1/2 cup chimichurri sauce (from above)
- 2 large tomatoes, thinly sliced
- 1 cup mozzarella cheese, shredded
- 1/4 cup red onion, thinly sliced
- Fresh basil leaves, for garnish
Instructions
1. Make the Chimichurri Sauce:
- In a bowl, combine parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and pepper.
- Mix well and let it sit for at least 30 minutes to allow the flavors to meld.
- Adjust seasoning to taste.
2. Prepare the Pizza Dough:
- In a large bowl, mix flour, yeast, and salt.
- Add olive oil and warm water. Mix until the dough comes together.
- Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
3. Assemble the Pizza:
- Preheat your oven to 450°F (230°C).
- Roll out the dough on a floured surface to your desired thickness and place it on a pizza stone or baking sheet.
- Spread the chimichurri sauce evenly over the dough.
- Layer the sliced tomatoes, shredded mozzarella, and red onions.
4. Bake the Pizza:
- Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
- Remove from the oven and let cool for 5 minutes.
- Drizzle with additional chimichurri sauce and garnish with fresh basil leaves.
Notes
- Customizations: Add grilled chicken, shrimp, or your favorite veggies for extra variety.
- Make-Ahead Tips: Chimichurri sauce can be prepared up to 2 days in advance and stored in the refrigerator.
- Flavor Pairing: Enjoy this pizza with a crisp white wine or a light, fruity red for the perfect accompaniment.
- Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.