Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) pizza dough, at room temperature
- 1/2 cup (120 ml) tomato pizza sauce or crushed tomatoes
- 1 1/2 cups (150 g) shredded low-moisture mozzarella
- 1 small zucchini, thinly sliced (about 1 cup / 120 g)
- 1 cup (120 g) sliced bell peppers (jarred roasted or fresh)
- 1 small red onion, thinly sliced (about 1 cup / 100 g)
- 2 tbsp olive oil, divided
- 1/2 tsp kosher salt, 1/4 tsp black pepper
- 1/2 cup packed fresh parsley, finely chopped
- 1/4 cup packed fresh cilantro or extra parsley, finely chopped
- 1–2 tbsp fresh oregano, chopped (or 1 tsp dried)
- 3 garlic cloves, very finely minced
- 1/3 cup (80 ml) extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes (or to taste)
Do This
- 1. Preheat oven to 475°F (245°C) with a pizza stone or upside-down baking sheet inside.
- 2. Toss zucchini, peppers, and onion with 1 tbsp olive oil, salt, and pepper; spread on a pan and roast 8–10 minutes until slightly softened and browned at edges.
- 3. Stir together herbs, garlic, red wine vinegar, red pepper flakes, and 1/3 cup olive oil; season with a pinch of salt and pepper to make chimichurri.
- 4. Stretch dough on a floured surface into a 12-inch (30 cm) circle; transfer to parchment.
- 5. Spread tomato sauce over dough, leaving a 1-inch (2.5 cm) border; top with mozzarella, then roasted veggies.
- 6. Slide pizza (on parchment) onto hot stone or sheet; bake 10–12 minutes until crust is puffed and browned and cheese is bubbling.
- 7. Cool 2 minutes, then generously drizzle chimichurri over the hot pizza. Slice and serve immediately.
Why You’ll Love This Recipe
- Bright, herb-packed chimichurri drizzled after baking keeps all its fresh, punchy flavor.
- Roasted zucchini, peppers, and onions bring sweetness, char, and plenty of veggie goodness.
- Uses simple supermarket ingredients but looks and tastes like a pizzeria special.
- Easy to adapt: use store-bought dough, swap veggies, or make it cheesier or spicier.
Grocery List
- Produce: Flat-leaf parsley, cilantro (optional), fresh oregano (or dried), garlic, small zucchini, bell peppers, red onion
- Dairy: Shredded low-moisture mozzarella cheese
- Pantry: Pizza dough, tomato pizza sauce or crushed tomatoes, olive oil (regular and extra-virgin), red wine vinegar, red pepper flakes, kosher salt, black pepper, all-purpose flour (for dusting)
Full Ingredients
For the Chimichurri
- 1/2 cup packed fresh flat-leaf parsley, very finely chopped
- 1/4 cup packed fresh cilantro, very finely chopped (or use extra parsley if you prefer)
- 1–2 tbsp fresh oregano leaves, finely chopped or 1 tsp dried oregano
- 3 medium garlic cloves, very finely minced or grated
- 1/3 cup (80 ml) extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/4 tsp kosher salt, plus more to taste
- 1/8 tsp freshly ground black pepper
For the Pizza
- 1 lb (450 g) pizza dough, homemade or store-bought, rested at room temperature for 30–45 minutes
- All-purpose flour or fine semolina, for dusting
- 1/2 cup (120 ml) tomato pizza sauce or crushed strained tomatoes
- 1 1/2 cups (150 g) shredded low-moisture mozzarella cheese
- 1 small zucchini, thinly sliced into half-moons (about 1 cup / 120 g)
- 1 cup (120 g) sliced bell peppers (jarred roasted peppers, well drained, or fresh bell peppers)
- 1 small red onion, thinly sliced (about 1 cup / 100 g)
- 1 tbsp olive oil (for roasting vegetables)
- 1 tbsp olive oil (for greasing the pan or parchment)
- 1/4 tsp kosher salt (for seasoning vegetables)
- 1/4 tsp freshly ground black pepper (for seasoning vegetables)
Optional Finishing Touches
- Extra chopped fresh parsley or cilantro, for garnish
- Flaky sea salt, to finish
- Extra red pepper flakes, for extra heat
Step-by-Step Instructions
Step 1: Preheat the oven and set up your baking surface
Place a pizza stone or an upside-down heavy baking sheet on the middle rack of your oven. Preheat the oven to 475°F (245°C) for at least 20 minutes so the stone or pan gets very hot. A thoroughly preheated surface helps you get a crisp, nicely browned crust in a regular home oven.
While the oven preheats, take your pizza dough out of the refrigerator (if chilled) and let it rest at room temperature on a lightly floured plate or board, loosely covered with a clean towel. The dough should sit for at least 30 minutes to relax, which makes it much easier to stretch.
Step 2: Prep and roast the vegetables
Line a baking sheet with parchment paper. In a medium bowl, combine the sliced zucchini, bell peppers, and red onion. Drizzle with 1 tbsp olive oil, then sprinkle with 1/4 tsp kosher salt and 1/4 tsp black pepper. Toss well until all the vegetables are lightly coated.
Spread the vegetables in a single layer on the prepared baking sheet. Place them in the preheating oven (they can roast while the stone continues to heat) and roast for 8–10 minutes, stirring once halfway through. You want them slightly softened with a bit of golden color on the edges, but not fully caramelized. Remove from the oven and set aside to cool slightly.
Step 3: Make the chimichurri sauce
While the vegetables roast, make the chimichurri. In a medium bowl, combine the finely chopped parsley, cilantro, and oregano. Add the minced garlic, red pepper flakes, 2 tbsp red wine vinegar, 1/4 tsp kosher salt, and 1/8 tsp black pepper.
Pour in the 1/3 cup extra-virgin olive oil and stir until everything is well combined and the herbs are evenly coated. Taste and adjust seasoning: add more salt for savoriness, more vinegar for brightness, or more red pepper flakes for extra heat. Set the chimichurri aside at room temperature so the flavors meld while you assemble and bake the pizza.
Step 4: Stretch the dough
Lightly flour your work surface and your hands. Place the rested dough on the surface and gently press it into a disk with your fingertips, keeping a slightly thicker edge for the crust. Pick the dough up and stretch it by rotating on your knuckles, letting gravity help, until it forms a roughly 12-inch (30 cm) circle. If the dough resists and shrinks back, let it rest for 5 minutes, then try again.
Transfer the stretched dough to a piece of parchment paper that has been lightly brushed with 1 tbsp olive oil or dusted with flour. Reshape the circle as needed and make sure it is not sticking to the parchment. This parchment will make it easy to slide the pizza onto the hot stone or pan.
Step 5: Assemble the pizza
Spread the tomato sauce evenly over the dough, leaving about a 1-inch (2.5 cm) border for the crust. Sprinkle the shredded mozzarella over the sauce in an even layer.
Scatter the roasted zucchini, peppers, and onions evenly over the cheese. Try not to overload the very center of the pizza; spreading the vegetables outward helps the crust cook more evenly and prevents a soggy middle.
Step 6: Bake until bubbly and golden
Carefully slide the parchment with the assembled pizza onto your preheated stone or upside-down baking sheet. Bake at 475°F (245°C) for 10–12 minutes, or until the crust is puffed and deep golden at the edges and the cheese is melted and bubbling with some lightly browned spots.
If the bottom is not as crisp as you like, you can slide the pizza off the parchment directly onto the stone for the final 1–2 minutes of baking. Keep an eye on it to avoid burning.
Step 7: Finish with chimichurri and serve
Remove the pizza from the oven and transfer it to a cutting board. Let it cool for 2–3 minutes so the cheese can settle slightly. Generously drizzle the chimichurri all over the hot pizza, making sure to get some on every slice. Use as much as you like; you may have a little extra, which is perfect for dipping the crusts.
Sprinkle with extra chopped herbs, flaky sea salt, or a pinch more red pepper flakes if you like. Slice into 6–8 wedges and serve immediately while hot and fragrant.
Pro Tips
- Use room-temperature dough: Cold dough is hard to stretch and tends to spring back. Letting it warm and relax makes shaping much easier.
- Roast veggies first: Pre-roasting the vegetables drives off excess moisture so your pizza stays crisp instead of soggy.
- Do not skimp on oven preheating: A fully heated stone or pan is crucial for that pizzeria-style bottom crust.
- Add chimichurri after baking: The fresh herbs and garlic keep their bright flavor and color when added to hot pizza rather than baked.
- Adjust the heat to taste: If you love spice, bump up the red pepper flakes in the chimichurri or sprinkle more over the finished pizza.
Variations
- Extra-cheesy version: Add 1/2 cup (50 g) of shredded provolone or fontina along with the mozzarella for a richer, gooier melt under the veggies.
- Vegan option: Use a dairy-free mozzarella-style cheese or omit cheese entirely and add thin slices of marinated tofu or extra veggies. The chimichurri brings plenty of flavor.
- Grilled pizza: Grill the stretched dough on one side until set, flip, add sauce, cheese, and roasted veggies to the grilled side, then cover and cook until cheese melts. Finish with chimichurri off the grill.
Storage & Make-Ahead
Leftover pizza keeps well. Let slices cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a hot skillet or in a 400°F (200°C) oven for 5–7 minutes until the crust crisps and the cheese melts again. Store leftover chimichurri separately in a small jar in the fridge for up to 4 days; bring to room temperature and stir before drizzling on reheated slices.
To make ahead, you can roast the vegetables up to 1 day in advance and refrigerate them. The chimichurri can also be prepared a day ahead; the flavors actually improve as it sits. On the day of serving, all you need to do is stretch the dough, assemble, and bake.
Nutrition (per serving)
Estimated for 1 of 4 servings (about 2 slices), including a moderate amount of chimichurri: approximately 380 calories, 14 g protein, 44 g carbohydrates, 16 g fat, 4 g fiber, and 700 mg sodium. These values are approximate and will vary based on the exact dough, cheese, and amounts of sauce and oil used.
