If there’s one thing I’ve learned from experimenting in the kitchen, it’s that tomato halves chimichurri recipe for pizza can turn pizza into a blank canvas for all kinds of creativity! We all love the classics, but sometimes it’s fun to throw in something a little unexpected—something that makes you say, “Why didn’t I try this before?” And that’s exactly what today’s recipe does. Imagine juicy roasted tomatoes combined with the zesty punch of chimichurri on a pizza. It’s not just a topping; it’s a game-changer!
I’m so excited to share this tomato halves chimichurri with you. It’s simple, bursting with flavor, and the perfect way to elevate your next homemade pizza. Trust me, your taste buds will thank you!
Ingredients
- 4 large ripe tomatoes, halved
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped
- 3 garlic cloves, minced
- 2 tbsp red wine vinegar
- ½ cup olive oil
- 1 tsp red pepper flakes (adjust to your heat preference)
- Salt and pepper to taste
- Your favorite pizza dough
- Fresh mozzarella cheese (optional but highly recommended!)
How to Make Tomato Halves with Chimichurri for Pizza
- Prep the Tomatoes: Start by halving your tomatoes. Lay them cut side up on a baking sheet, drizzle with a little olive oil, and sprinkle with salt and pepper. Roast them in the oven at 375°F (190°C) for about 25 minutes, or until they get soft and slightly caramelized. The smell alone will have you excited for what’s next!
- Make the Chimichurri: While the tomatoes are roasting, it’s time to make the chimichurri sauce. In a small bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, and olive oil. Season with salt and pepper to taste, then give it a good mix. The sauce should be fresh and vibrant, with just the right balance of acidity and spice.
- Assemble the Pizza: Roll out your pizza dough to your desired thickness. If you love crispy edges like I do, roll it a bit thin! Brush a little olive oil on the base before spreading your roasted tomato halves evenly across the pizza. Add dollops of chimichurri over the tomatoes, making sure to get some in every bite. Top with mozzarella cheese if you like your pizza cheesy—it’s the perfect pairing!
- Bake and Serve: Bake your pizza in a preheated oven at 475°F (245°C) for 10-15 minutes or until the crust is golden and crispy. Once out of the oven, let it rest for a couple of minutes before slicing in. The combination of juicy tomatoes, garlicky chimichurri, and melty cheese is pure heaven.
Details and nutritional information
Details:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 1 large pizza (serves 4)
Nutrition:
- Serving Size: 1 slice (¼ pizza)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
If you’re a fan of quick and delicious recipes like this tomato halves chimichurri recipe, you’ll love trying some of my other easy recipes. Be sure to check out my chimichurri tomato pizza recipe Italian. These recipes are just as simple to make and perfect for any occasion!
Frequently Asked Questions About Tomato halves chimichurri recipe for pizza
Can I make this pizza gluten-free?
Absolutely! Just swap out the pizza dough for your favorite gluten-free version, and you’re good to go.
How do I prevent the pizza from getting soggy?
Roasting the tomatoes beforehand helps reduce excess moisture. Also, don’t overload your pizza with too many toppings, and make sure to preheat your oven properly for a crispy crust!
Can I freeze the chimichurri sauce?
Yes, chimichurri freezes well. Store it in an airtight container, and it will last for up to three months.
Storage Instructions
If you have leftovers of your Tomato Halves Chimichurri Pizza (though it’s hard to imagine!), you can easily store it for later. Allow the pizza to cool completely before storing to avoid moisture buildup that can make the crust soggy.
Place leftover slices in an airtight container or wrap them tightly with aluminum foil or plastic wrap. Store them in the refrigerator, where they will stay fresh for up to 3 days. For best results, reheat the pizza in the oven at 350°F (175°C) for about 10 minutes to restore the crispiness of the crust and re-melt the cheese. If you’re in a hurry, you can also use the microwave, but the crust may lose its crunch.
As for the chimichurri sauce, any extra can be kept in an airtight container in the refrigerator for up to one week. Just give it a good stir before using it again. You can also freeze chimichurri in small portions (using an ice cube tray works great!) for up to three months.
I can’t wait for you to try this Tomato Halves with Chimichurri recipe—it’s such a fun and flavorful way to elevate your pizza nights. Let me know how yours turns out in the comments below!