Ingredients:

  • 500g (4 cups) 00 flour (or all-purpose flour)
  • 325ml (1⅓ cups) warm water
  • 10g (2 tsp) sea salt
  • 5g (1 tsp) instant dry yeast
  • 1 tbsp olive oil (optional)
  • 1 cup fresh flat-leaf parsley, chopped
  • 4 cloves garlic, minced
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp red pepper flakes
  • Salt and pepper to taste
  • 400g (14 oz) sweet cherry tomatoes, halved
  • 1 cup grated mozzarella cheese
  • Fresh basil leaves (for garnish)

Instructions:

  1. In a bowl, mix warm water with yeast. Allow to activate for 5 minutes.
  2. In a large bowl, combine 00 flour and salt.
  3. Gradually add the yeast mixture and olive oil to the flour, mixing until a shaggy dough forms.
  4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
  5. Place in a lightly oiled bowl, cover, and let rest for 1 hour until doubled in size.
  6. In a blender or food processor, combine parsley, garlic, red wine vinegar, red pepper flakes, salt, and pepper.
  7. With the processor running, slowly drizzle in olive oil until well blended. Adjust seasoning to taste.
  8. Preheat your oven to the highest temperature.
  9. Halve the sweet tomatoes and set aside.
  10. On a floured surface, divide the risen dough into two equal portions.
  11. Roll out each portion to your desired thickness, forming circles.
  12. Transfer dough to a baking stone or tray.
  13. Spread a generous layer of chimichurri sauce on each base.
  14. Top with mozzarella and halved tomatoes.
  15. Bake in the preheated oven for 10-15 minutes or until the crust is golden and the cheese is bubbling.
  16. Remove from the oven, garnish with fresh basil, and drizzle with extra chimichurri if desired. Slice and enjoy!