Looking to elevate your next pizza night? This chimichurri pizza is a bold, herbaceous twist on the classic gremolata—layering bright, zesty flavor with creamy mozzarella and juicy, fresh vegetables. It’s everything you love about Italian and Latin flavors, all on a perfectly crisp crust.
Instead of a traditional red sauce, this recipe starts with a generous drizzle of fresh chimichurri—a vibrant blend of parsley, garlic, olive oil, and vinegar. It acts as the herbaceous base, complementing the richness of melty mozzarella, the sweetness of fresh tomatoes, and the bite of thin-sliced onions.
🍕 How to Make the Perfect Chimichurri Pizza
I start with Tony Gemignani’s Master Dough, found in The Pizza Bible—a must-read for any home pizza maker. The texture and flavor of this dough make the perfect canvas for your bold toppings.
🔥 Domestic Gourmet Tip:
For an unbeatable crust, bake your pizza using a pizza stone and steel combo for optimal heat retention—or splurge on an Ooni oven for a true wood-fired flavor experience. It’s an investment that will have you ditching delivery for good.
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Vegetarian Pizza With Chimichurri
Ingredients
- 8 oz pizza dough
- 1½ cup flour (semolina preferred)
- 2 oz chimichurri
- 6 oz thin sliced fresh mozzarella
- 1 sliced San Marzano or plum tomato
- ½ thinly sliced small Vidalia or sweet onion
Instructions
- Pour the flour onto a plate.
- Place the dough ball onto the flour, flip and flour the other side and then stretch out pizza dough to a 13"-14" circle.
- Place the round dough on a lightly floured pizza peel.
- Evenly distribute the sliced mozzarella.
- Using a spoon, evenly distribute dollops of chimichurri on top and/or in between the slices of mozzarella.
- Evenly distribute the sliced tomato.
- Sprinkle the sliced onions.
If using an Ooni:
- Preheat the Ooni on the high-temperature setting for at least 15-20 minutes.
- Once the Ooni has preheated, lower the temperature setting by using a slow-bake hack. Push the dial in, as if you're going to turn off the oven, and set the dial to 11:00. You'll notice the flame lower significantly. **See video below for tutorial.**
- Using a pizza peel, launch the pizza into the Ooni using a jerky sliding movement.
- Turn the pizza 45 degrees every 45 seconds-1 minute using a turning pizza peel. You'll know to turn the pizza once the side closest to the flame is golden and the cheese and toppings are melted and caramelized.
- The pizza will be fully cooked in 4 minutes.
- Use a pizza peel to pull the pizza from the Ooni.
- Cut with a pizza cutter into 4-6 pieces.
If using an oven:
- Place the pizza stone on the middle rack and the pizza steel on the bottom rack.
- Preheat the oven to 550 degrees for 1 hour.
- Using a pizza peel, launch the pizza onto the pizza stone in the oven using a jerky sliding movement.
- Cook the pizza for 5-6 minutes.
- Once the pizza is puffed up, using the pizza peel, transfer the pizza to the pizza steel on the bottom rack, rotating the pizza 180 degrees.
- Cook the pizza for 5-6 minutes.
- Pull the pizza when it has reached your preferred level of doneness. Whether you prefer a golden crust or a charred crust, you're looking for the top to be bubbling and caramelized throughout.
- Cut with a pizza cutter into 4-6 pieces.
Pro-tips:
- After topping the pizza dough, give the peel a little shimmy to make sure the dough isn't stuck to the peel before attempting to launch it into the oven.If the pizza is stuck, use a bench scraper to loosen the dough.If the pizza is still stuck, use a bench scraper to gently lift a side of the pizza and toss more flour underneath. Repeat all the way around until the pizza slides when you give it another shimmy.
- When using a standard oven, consider using both a pizza stone and pizza steel. The pizza stone cooks the pizza, but the pizza steel is what gives an oven-baked pizza that crispy crust that you would expect from a fired pizza oven.
- The slow-bake Ooni hack churns out a pizza with a crispier crust. It also gives you more time to handle the pizza in the oven so you can bake it to your desired level of doneness. **See the video below for the tutorial.**
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @domesticgourmet on Instagram and hashtag it #domesticgourmet.
About the Author: Ciji Castro
Ciji Castro is the CEO and Executive Chef behind Domestic Gourmet, a premium food and lifestyle brand rooted in honoring ancestral cooking and Latin traditions. With a deep love for bold, heritage-inspired flavors and clean ingredients, Ciji leads the vision and culinary direction of Domestic Gourmet’s product line.
Her flagship product, 🌿 Domestic Gourmet Organic Annatto Oil – Aceite de Achiote, brings vibrant color and flavor to every dish—celebrating the flavors of her Cuban and Puerto Rican roots while meeting the standards of today’s health-conscious kitchens.
Through Domestic Gourmet, Ciji is on a mission to share the richness of cultural cooking with a modern and convenient twist—one thoughtfully crafted product at a time.
Follow along at @domesticgourmet for recipes, cooking tips, and more.
