How to make chimichurri for pizza
If you are one of those who like to dress pizza and give it that spicy and different touch, you can not miss the following recipe for chimichurri for pizza that we present in a info-grinik.
Imagine your favorite pizza with a crispy dough, your favorite ingredients and a good dose of molten mozzarella, is your mouth watering? Well, take a few seconds before enjoying it and paint both the cheese and the edges of the dough with a secret and very tasty ingredient: the pizza chimichurri. This traditional salsa, originally from Argentina, has different versions throughout Latin America, such as this famous Mexican chimichurri.
Chimichurri sauce is perfect for pizzas that you won’t want to stop adding in your homemade recipes, so if you want to know more, below we explain how to make chimichurri for homemade pizza, a simple recipe that will bring much more flavor to this delicious delicacy. Try It!
Steps to follow:
Before starting the preparation of the chimichurri dressing we want to explain that the chimichurri has a base of olive oil, garlic and hot pepper, in addition to salt and pepper. However, from these ingredients you can add multiple spices (cumin, cilantro, cardamom, cinnamon, oregano …), or other ingredients such as lemon, mint or ginger.
Each homemade chimichurri seeks to enhance the spicy flavor, but it cannot be confused with roast chimichurri, which is a different version. Now that you know a little more about this salsa, we explain below the recipe for chimichurri for pizzas.
To begin with, peel the garlic cloves and cut them into small pieces. The goal is that they are well chopped. In case you don’t already have chopped parsley and basil, we recommend leaving them cut and prepared once you have finished chopping the garlic.
Once you have the three ingredients perfectly chopped, put them in a mortar and crush them until you get a paste.
Next, you must add to the pasta the 80 milliliters of olive oil, along with the 80 milliliters of corn oil and the 80 milliliters of white vinegar. When you have all the ingredients together, stir them well with a teaspoon so that all the flavors are integrated between them. Remember: it is essential that the ingredients are well mixed so that the dressing is balanced and tasty.
To give the touch to the chimichurri pizza, we can not forget to season it. It’s time to add salt and pepper to taste. We recommend trying the dressing beforehand and, later, rectifying it with salt and pepper as much as necessary.
Once you have seasoned it, also add the spicy touch through the ground chili. We recommend adding two tablespoons of chili, but it will all depend on how much you like spicy. Once you have added it to the mixture, stir the sauce again so that the last ingredients integrate properly with the previous ones.
Ready! You already have the pizza chimichurri prepared. Now you just need to let him rest. You can do it at room temperature or put it in the refrigerator. Of course, remember to put it in a jar that closes tightly to ensure that it remains in perfect condition.
Once you have prepared your homemade pizza, it will be time to give it the final touch with the chimichurri pizza maker. As soon as you take it out of the oven and after adding the pizza sauce and the other ingredients, apply the chimichurri dressing on the melted cheese and on the edges of the crispy dough. To do this, you can use a kitchen brush or help yourself with a teaspoon. Remember that it is a picantona sauce, and you can add as much chimichurri to the pizza as you like.
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- Remember that chimichurri accepts numerous versions. Therefore, if you are a fan of oregano and you think it is essential in any pizza, do not hesitate to add it to the main mixture. You can replace it with basil.
- Olive oil is the basis of this dressing, so if you don’t have corn oil, you should know that you can simply use olive oil, because you will achieve the desired sauce.
- If you want to add other ingredients, don’t forget the chopped chives, they provide flavor and texture if you make a delicious Mexican chimichuri.