Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 packet (2 ¼ teaspoons or 7g) instant yeast
  • ½ teaspoon salt
  • ¾ cup (180ml) warm water (around 110°F/43°C)
  • 1 tablespoon (15ml) olive oil
  • 1 cup fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • ½ cup (120ml) extra-virgin olive oil
  • 2 tablespoons (30ml) red wine vinegar
  • 1 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper to taste
  • 2 cups (about 400g) heirloom tomatoes, sliced
  • 1 cup (120g) shredded mozzarella cheese
  • Fresh basil leaves, for garnish

Instructions:

  1. Combine flour, yeast, and salt in a mixing bowl.
  2. Gradually add warm water and olive oil, mixing until a dough forms.
  3. Knead for about 5-7 minutes until smooth.
  4. Place in a greased bowl, cover, and let rise for 1 hour.
  5. In a bowl, combine parsley, garlic, olive oil, vinegar, red pepper flakes, salt, and pepper. Mix well.
  6. Preheat oven to 475°F (245°C) and prepare your baking tray or pizza stone.
  7. Punch down the risen dough and place it on a floured surface. Roll out into a 12-inch (30cm) circle.
  8. Transfer the rolled dough onto the prepared tray or stone.
  9. Spread a layer of chimichurri sauce over the base, arrange sliced tomatoes evenly on top, and sprinkle mozzarella cheese.
  10. Bake for 15-20 minutes, or until the crust is golden and cheese is bubbling. Remove from oven and let cool slightly.
  11. Top with fresh basil leaves before slicing and serving.