Ingredients:

  • 3 ½ cups all-purpose flour (440g)
  • 1 ½ teaspoons instant yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 ¼ cups warm water (300ml)
  • 1 tablespoon olive oil (15ml)
  • 2 cups cherry tomatoes, halved (300g)
  • 8 ounces fresh mozzarella cheese, sliced (225g)
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish
  • 1 cup fresh parsley, finely chopped (30g)
  • ¼ cup fresh oregano, finely chopped (15g)
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • ½ cup olive oil (120ml)
  • 2 tablespoons red wine vinegar (30ml)

Instructions:

  1. In a large bowl, combine flour, yeast, sugar, and salt.
  2. Gradually add warm water and olive oil; mix until a dough forms.
  3. Knead on a floured surface for 8-10 minutes until smooth.
  4. Place in an oiled bowl, cover with a damp cloth, and let rise for 30 minutes.
  5. In a bowl, combine parsley, oregano, garlic, red pepper flakes, olive oil, and red wine vinegar.
  6. Season with salt and pepper, and set aside for flavors to meld.
  7. Preheat your oven to 475°F (245°C) if using a baking stone, or 425°F (220°C) for a baking sheet.
  8. Once the dough has risen, divide it into two equal portions.
  9. Roll each portion into a round pizza base.
  10. Transfer to a baking stone or sheet, and arrange sliced mozzarella on top.
  11. Scatter halved cherry tomatoes over the cheese, season with salt and pepper.
  12. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
  13. Remove from the oven and drizzle chimichurri sauce over the hot pizza. Garnish with fresh basil before serving.