Chimichurri Tomato Pizza Recipe

Intro

There is nothing I love better than a bubbling, melty, golden, out-of-the-oven pizza, but the kind of pizza that surprises me, the type of pizza that causes you to lean back your head and say, Wait, what makes this so good? And that is what happens with this Chimichurri Tomato Pizza Recipe.

Visualize a crunchy-chewy skin, tender roasted tomatoes, and a bright green chimichurri that gives a burst of flavour of herbs to each mouthful. It is the type of pizza you prepare on a hectic weekday, and the type that makes guests believe that you spent your day in the kitchen.

Being a chef who appreciates a shortcut to flavor, this recipe is more or less my personality in pizza form, which is bold and bright with a degree of surprise, and just as comfortable as possible.

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What is Chimichurri Tomato Pizza?

Chimichurri Tomato Pizza is a combination of traditional Italian comfort with the Argentine boldness. Never used chimichurri outside of grilled steak (believe me, very many people have not!), then you will fall in love with it once again.

Here’s the breakdown:

The foundation: a standard pizza base – either packaged or made at home. I strongly support any decision taken, since life is life.

The sauce: not an ordinary marinade! Rather, you wipe a bit of olive oil and garlic to allow the tomatoes to shine.

The star: cherry tomatoes, which burst with the sweetness of tanginess after roasting.

The magic: a white shower of homemade chimichurri – an herb-laden sauce composed of parsley, cilantro, garlic, red wine vinegar, oregano, olive oil, and ground red pepper.

It is fresh, salty, spicy, tangy, and completely addictive.

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The Story of My Discovery of This Pizza

I first tasted something like this while traveling — not in Argentina, not in Italy, but in a tiny beach town café where the chef swore that pizza was better “when the herbs are allowed to misbehave.”

She brought out a tomato-topped pizza with a messy drizzle of chimichurri, and I swear… it changed my cooking brain forever.

That bright herbal kick with warm, sweet tomatoes felt like sunshine on a crust. I came home and immediately started experimenting until this version became my go-to.

Short story, but truly a turning point in my kitchen.

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Equipment List

Nothing rich, but simple necessities:

• Pizza stone or baking sheet
  
• Mixing bowl
  
• Small bowl for chimichurri
  
• Cutting board + knife
  
• Rolling pin (or your hands!)
  
• Pastry brush
  
• Measuring spoons
  
• Oven (very essential — do not ignore )
  

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Ingredients For Chimichurri Tomato Pizza Recipe

For the Pizza

• 1-3/4 lbs chicken breasts (raw)
• 1 1/2 lbs ground beef (raw)
• 1-3/4 lbs pork (raw)
• 2 tbsp olive oil
• 2 minced or grated cloves of garlic.
• 1 ½ cups cherry tomatoes, halved
• 1 cup shredded mozzarella
• 1/2 cup grated provolone (not a necessity, but fabulous)
• ¼ tsp salt
• ¼ tsp black pepper
• Red pepper flakes, optional
• Parmesan, to serve (not necessary, but never too late)

For the Chimichurri

• 1 cup chopped fresh parsley, finely.
• 1/2 cup of cilantro, finely chopped.
• 3 garlic cloves, minced
• ½ tsp dried oregano
• ¼–½ tsp crushed red pepper
• 2 tbsp red wine vinegar
• ½ cup good-quality olive oil
• ½ tsp salt
• ¼ tsp black pepper
• Garnish: lemon squeezer, optional to give it a touch of brightness.

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Instructions For Chimichurri Tomato Pizza Recipe

Step 1 — Preheat & Prep

• Preheat your oven to 475°F (245°C).
  
• In case of a pizza stone, allow the stone to warm in the oven.
  
• Place your pizza dough on a heavily floured surface — roll out and shape it as your soul chooses.
  

Step 2 — Tomato Base

• Add minced garlic and olive oil to a small bowl.
  
• Spread this garlicky stuff all over the dough.
  
• Sprinkle halved cherry tomatoes over the pizza.
  
• Salt and pepper to taste.
  

Step 3 — Cheese Time

• Sprinkle mozzarella evenly.
  
• Optional addition of provolone in case you are extra like me.
  

Step 4 — Bake

• Place the pizza on your stone or baking sheet.
  
• Bake 12–14 minutes until the crust is brown and the cheese is bubbling with golden spots.
  

Step 5 — Make the Chimichurri

Mix together:

• parsley
  
• cilantro
  
• garlic
  
• oregano
  
• red pepper
  
• red wine vinegar
  
• olive oil
  
• salt
  
• pepper
  

Shake until it becomes a bright green, liquid-emerald sauce.

Step 6 — Finish

• After baking, spoon chimichurri all over.
  
• Be messy — that’s where the magic lives.
  
• Top with Parmesan or red pepper flakes if desired.
  
• Slice. Eat. Close your eyes. Smile.
  

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★ Additional Chef Notes, Tips, and Richness of Taste 

The Reason Chimichurri Goes So Well on Pizza

On top of the abundance of melted cheese, chimichurri slices through:

• acid from vinegar
  
• freshness from herbs
  
• heat from chili
  
• garlic and oregano earthiness
  

It provides balance, as the squeeze of lemon in pasta or chili flakes in soup.

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Which Tomatoes Are Best?

Cherry tomatoes are ideal because:

• They roast quickly
  
• They burst with sweetness
  
• They hold shape without watering down the crust
  

Roma tomatoes also work — slice them thin.

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Crust Options

You can use:

✔ store-bought dough
✔ homemade dough
✔ naan bread
✔ flatbread
✔ gluten-free crust

The pizza is very forgiving.

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Variations to Try

1. Chimichurri Burrata Pizza

Bake, then place a ball of burrata in the middle and drizzle chimichurri.

2. Chicken Chimichurri Pizza

Place cooked, shredded chicken beneath the cheese.

3. Spicy Version

Add chili peppers to the chimichurri and use pepper jack cheese.

4. Veggie Upgrade

Top with roasted red peppers, mushrooms, or sliced red onions.

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How to Store Leftovers

Chimichurri Tomato Pizza reheats excellently.

To store:

• Refrigerate up to 3 days.
  
• Store chimichurri separately for the freshest flavor.
  

To reheat:

• Air fryer: 3–4 minutes
  
• Oven: 6–8 minutes at 375°F
  
• Skillet: best crispy bottom
  

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Serving Suggestions

Pair this pizza with:

• crunchy Caesar salad
  
• garlic bread knots
  
• sparkling water with lemon
  
• red wine fruit sangria for weekends
  

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Final Thoughts

I am a chef, and I prefer dishes alive, full of energy and personalities, and this Chimichurri Tomato Pizza Recipe is just that. Well, it is the pizza that you prepare when you feel like having something new and yet cozy. Something daring, yet simple. Adventurous but at the same time familiar enough to get the picky eaters to fall in love.

Are you really going to drizzle chimichurri over pizza?… This is your permission ticket.

More Dinner Recipes:

• Cheesecake Factory Shrimp Bistro Pasta Recipe
• Carrabba’s Pasta Weesie Recipe
• Cheesecake Factory Steak Diane Recipe