Ingredients:

  • 1 cup fresh Italian flat-leaf parsley, stems removed and finely chopped
  • 3 cloves garlic, pressed or microplaned
  • 2 tbsp fresh oregano, finely minced
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes
  • 1/2 tsp coarse sea salt
  • 1.5 cups sweet cherry or grape tomatoes, sliced into rounds
  • 1/2 tsp granulated sugar
  • 1 pinch flaky sea salt
  • 1 lb pizza dough, room temperature
  • 6 oz fresh mozzarella, torn into chunks
  • 1/4 cup shaved Parmesan cheese
  • 1 cup fresh arugula

Instructions:

  1. In a small bowl, combine the minced garlic, red wine vinegar, salt, and red pepper flakes. Let the mixture sit for 10 minutes to allow the salt to dissolve into the vinegar and oil.
  2. Whisk in the chopped parsley and oregano, then slowly stream in the extra virgin olive oil to create the chimichurri pizza sauce base.
  3. Preheat your oven with a baking stone or sheet inside to its highest setting (usually 475-500°F).
  4. Stretch the pizza dough into a 12-inch circle on parchment paper. Spoon about three quarters of the chimichurri sauce onto the dough, spreading it all the way to the edges.
  5. Layer the torn mozzarella and sliced sweet tomatoes over the sauce. Sprinkle the tomatoes with sugar and flaky salt to encourage caramelization.
  6. Bake for 10-12 minutes until the crust is charred in spots and the cheese is bubbling and golden.
  7. Remove from the oven, top with shaved Parmesan and fresh arugula, then slice and serve.