Ingredients:

  • 1 lb high-quality pizza dough, room temperature
  • 1 cup fresh flat-leaf parsley, finely minced
  • 3 cloves garlic, grated
  • 2 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt, divided
  • 2 large Roma tomatoes, thinly sliced
  • 6 oz low-moisture fresh mozzarella, sliced
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Preheat your oven to its highest setting, usually around 260°C (500°F). If you have a pizza stone, put it in now. Note: A cold stone can crack if put in a hot oven, so always heat them together.
  2. In a small bowl, combine the 3 cloves of grated garlic and 2 tbsp red wine vinegar. Let it sit for 2 minutes, then whisk in the 1/2 cup olive oil, 1 cup minced parsley, 1 tsp oregano, 1/2 tsp red pepper flakes, and half of the kosher salt. Whisk until the oil and vinegar are temporarily combined.
  3. Dust your work surface with a little flour. Take your 1 lb of dough and gently press it from the center outward. Avoid using a rolling pin if possible; we want to keep those lovely air bubbles intact. Stretch it until it’s about 30 cm in diameter.
  4. Spread about 3-4 tablespoons of the chimichurri sauce over the dough, leaving a 2 cm border for the crust. Lay down your 6 oz of sliced mozzarella, followed by the 2 sliced Roma tomatoes.
  5. Slide the pizza onto your preheated stone or baking sheet. Bake for 10-12 minutes until the crust is charred and the cheese is bubbling and golden. Note: Keep an eye on it during the last 2 minutes; high heat moves fast.
  6. Remove from the oven and immediately sprinkle with the 1/4 cup grated Parmesan and a final pinch of salt. Let it rest for 2 minutes before slicing. This allows the cheese to set so it doesn't slide off when you pick up a piece.