Sweet Tomatoes Chimichurri Pizza
This sweet tomatoes chimichurri pizza recipe combines the vibrant tang of sweet tomatoes with the herbaceous zing of chimichurri sauce, creating a flavor explosion that’s equal parts indulgent and refreshing. Perfect for adventurous foodies and pizza lovers alike!
Equipment
- Mixing Bowls
- Pizza Stone or Baking Sheet
- Food Processor
Ingredients
For the Dough
- 2 1/4 cups all-purpose flour
- 1 tsp active dry yeast
- 1 tsp sugar
- 3/4 cup warm water
- 1 tbsp olive oil
- 1/2 tsp salt
For the Sweet Tomato Sauce
- 2 cups sweet tomatoes fresh or canned
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp sugar
- 1/2 tsp salt
For the Chimichurri Sauce
- 1 cup fresh parsley
- 1/2 cup fresh cilantro
- 3 cloves garlic
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp lemon juice
- 1/4 tsp red pepper flakes optional
Optional Toppings
- 1 cup mozzarella cheese shredded
- 1/2 cup caramelized onions
- 1/2 cup sautéed mushrooms
Instructions
- In a mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until frothy.
- Add flour, salt, and olive oil, then knead into a smooth dough. Let it rise for an hour in a warm spot.
- Blend sweet tomatoes with olive oil, garlic, and a pinch of salt. Cook the mixture over medium heat until it thickens. Add a bit of sugar to enhance the sweetness. Let it cool.
- Combine parsley, cilantro, garlic, and red wine vinegar in a food processor. Slowly drizzle in olive oil while blending until it reaches your desired texture. Taste and adjust seasoning with lemon juice, salt, and pepper.
- Roll out the dough on a floured surface and transfer it to a baking tray. Spread the sweet tomato sauce evenly over the base.
- Add dollops of chimichurri and top with mozzarella or optional toppings like caramelized onions or sautéed mushrooms.
- Preheat your oven to 500°F (260°C) for at least 20 minutes before baking. Bake the pizza on a preheated stone or steel sheet for 10–12 minutes or until the crust is golden and crispy.
Notes
For a lighter version, substitute low-fat mozzarella and use less olive oil in the chimichurri. Store leftovers in the refrigerator and reheat in the oven for best results.