Sweet Tomatoes Chimichurri Pizza Recipe: A Flavorful Twist to Your Pizza Night

Okay, confession time: I’m kind of obsessed with homemade pizza. Like, if I could only eat one thing for the rest of my life… yeah, it’d probably be that. But after one too many pepperoni nights, I hit that wall—you know, where you’re just kinda over it? I needed something new, something that didn’t taste like every other pizza I’ve made a hundred times.

And that’s when I stumbled on this idea—chimichurri pizza with sweet tomatoes. I know, right? At first, I wasn’t sure how it’d turn out (chimichurri on pizza sounds a little out there), but wow… it worked. Like, really worked. That herby punch from the chimichurri with the sweet, juicy tomatoes? I’m telling you—it’s next level. Then you throw on some melty mozzarella and bake it until the crust’s all golden and crisp? Absolute magic. Like, I wasn’t even that hungry and still ended up eating half the thing without realizing. Unreal. Add a bubbly layer of mozzarella and a crisp, golden crust? Game over.

It’s honestly one of those combos you didn’t know you needed until you try it. And the best part is, it’s actually super easy to make. You don’t need to be some kitchen wizard or anything. Just throw on some music, pour a glass of whatever you like, and go at your own pace. I even cheated and used store-bought dough once (no shame), and it still turned out amazing.

So yeah, if your usual pizza routine is feeling a little tired, give this one a go. It’s fresh, flavorful, and honestly kind of fun to make. Plus, it makes you look fancy without actually trying that hard. Win-win.

Introduction to Sweet Tomatoes Chimichurri Pizza

The Sweet Tomatoes Chimichurri Pizza Recipe isn’t your average pizza – it’s a delightful fusion of fresh flavors that elevates a humble slice to gourmet levels. Combining sweet, thinly sliced tomatoes with herb-packed chimichurri creates a light yet flavor-packed bite that’s hard to forget.

The Unique Fusion of Sweet Tomatoes and Chimichurri

You’ve got these sweet, ripe tomatoes doing their thing, and then the chimichurri comes in with that bold, herby punch. Somehow, it all just clicks. Sweet, savory, fresh—it hits all the right notes. And if you’re kind of over the usual heavy tomato sauce situation, this one’s a refreshing change. No sauce here—just fresh tomato slices that keep things light, bright, and way more flavorful than you’d expect.

Why Chimichurri Pizza Stands Out

Most pizzas go all in on thick sauces or a mountain of cheese, but this one? It’s all about keeping things simple and letting the flavors do their thing. Instead of the usual red sauce, you’ve got chimichurri—yeah, the stuff people usually slap on grilled meats—and it totally works here. It soaks into the crust a bit, gives it this bright, tangy vibe, and all those fresh herbs? They make every bite feel like it came straight out of someone’s backyard garden.

The Appeal of Sweet Tomatoes on Pizza

Okay, real talk—sweet tomatoes are kinda the unsung hero here. Sure, they’ve got that natural sugar thing going for them, but once they hit the oven? Boom. They caramelize into these soft, jammy little pockets of flavor that make every bite pop. And paired with that creamy mozzarella? Ugh, so good.

Also, slicing them thin isn’t just for looks—it actually keeps your crust from going all soggy in the middle. Been there, not fun. Plus, you still get that tomato flavor without it bossing around everything else on the pizza.

The whole vibe of this recipe? It’s like something your grandma would’ve grown in the backyard, but with a little modern twist you’d find on a chalkboard menu at a cute neighborhood café. It’s simple, a little unexpected, and honestly—kind of a flex.

Ingredients and Tools for Sweet Tomatoes Chimichurri Pizza

Let’s be real—making a killer pizza isn’t about fancy tricks, it’s about having the right ingredients and not messing them up. And for this sweet tomato and chimichurri situation? Freshness is everything. Like, seriously—don’t skimp. Every ingredient pulls its weight, from the crust all the way to the toppings. Whether you’re making the dough from scratch or grabbing a shortcut from the store (zero judgment), the key is using good-quality, fresh ingredients that actually taste like something. So let’s break down what you’ll need to pull this off and make your kitchen smell like a tiny slice of heaven.

Essential Ingredients for the Pizza Dough and Toppings

Honestly, you don’t need much to make a solid dough—just some flour, yeast, water… and okay, a little patience never hurts. But seriously, it’s easier than you think, and the payoff? So worth it.

Before you roll up your sleeves, make sure you’ve got these ingredients ready to go:

1 ball of pizza dough – Enough to stretch into a 13–14 inch pie. Homemade or store-bought, totally your call.

½ cup of all-purpose flour – For dusting the counter so your dough doesn’t turn into a sticky disaster.

6 oz fresh mozzarella – Slice it up nice and even so it melts like a dream.

2 medium sweet tomatoes – Go thin with the slices. Keeps things juicy but not wet.

½ cup chimichurri sauce – Homemade is best, but a solid store-bought one can totally do the job.

¼ small red onion – Thinly sliced for that little pop of crunch and bite.

And if you’re making the chimichurri from scratch (which I’d say is worth the extra 5 minutes), grab some fresh parsley and cilantro, garlic, a splash of red wine vinegar, good olive oil, and a pinch of red pepper flakes. It’s bright, herby, and lowkey addictive.

Crafting the Perfect Chimichurri Sauce

If you’ve got, like, 10 minutes—and I mean real, lazy 10 minutes, not some “chef mode” chaos—you can throw together a chimichurri that’ll totally level up your pizza. No need to get fancy. Just chop up some parsley and cilantro (don’t worry about being exact), toss in a few cloves of garlic—minced, smashed, whatever works. Splash in some red wine vinegar, pour in a decent amount of olive oil, and then hit it with a pinch of salt and a few red pepper flakes if you want it to have a little bite.

I usually just stir mine by hand, but if you wanna blitz it in a blender for a sec, go for it—just don’t turn it into green soup. You want those little herby bits hanging around. Chunky is where it’s at. Smooth chimichurri just doesn’t hit the same on pizza. And the flavor? Wild. I made it once for friends and they thought I’d bought it from somewhere fancy. Joke’s on them.

Recommended Tools and Equipment

Using the right tools can make all the difference in achieving that perfect crispy crust. While you don’t need a fancy pizza oven, investing in basic pizza-making gear can improve the final product.

Here’s a quick checklist:

• Pizza peel – For easy sliding into the oven.
• Pizza stone or steel – Ensures even heat distribution and a crisp base.
• Bench scraper – Helps handle sticky dough.
• Turning peel (for Ooni ovens) – Perfect for rotating pizza quickly.
• Spoon or ladle – To spread the chimichurri sauce evenly.

If you’ve got an Ooni or any of those fancy backyard pizza ovens, this recipe was made for it. But honestly? A regular ol’ kitchen oven does the job just fine. No stress either way.

So, everything’s prepped (hopefully), maybe your counter’s a little messy already—perfect. Let’s start with the dough and go from there. Yup, the base of it all. Don’t overthink it, just take your time and have fun with it. Worst case? It’s still pizza.

Preparing the Dough – The Foundation of Great Pizza

The dough is the backbone of any pizza, and for this Sweet tomatoes chimichurri pizza recipe, a light, airy crust makes all the difference. Whether you’re using store-bought or homemade dough, prepping it correctly ensures a crisp base that holds all the delicious toppings without sagging.

Step-by-Step Dough Stretching Techniques

Alright, throw a little flour on your surface—not too much, unless you want your kitchen to look like a bakery exploded. Set your dough ball right in the center and dust the top like you’re giving it a mini spa treatment. Then, with your hands, press it down gently and start shaping it into a little disc.

From here, start stretching by pressing outward from the center—kinda like you’re pushing it toward the edges in slow circles. Keep rotating the dough as you go so it stays round-ish (don’t stress if it’s not perfect—mine never is).

Once it’s a bit bigger, pick it up and drape it over your knuckles, letting gravity do some of the work as you slowly turn it. You’ll feel it loosen up and stretch on its own.

If the dough starts pushing back or feels tight, just set it down and walk away for 5 or 10 minutes. That gives the gluten a chance to chill out. Don’t fight it—overworking the dough can make it tough, and we’re going for that soft, pillowy crust here.

Rolling vs. Hand-Stretching: Pros and Cons

Many home chefs wonder whether to roll the dough or stretch it by hand. Both methods have their merits:

If you can, go with hand-stretching—it helps keep those little air bubbles in the dough, which gives you that nice, puffy, slightly chewy crust everyone loves.

Rolling pins are fine too, don’t get me wrong—they’ll give you a more even, flat base. But it can end up a bit denser, which isn’t quite the vibe we’re going for here.

That said, if you’re short on time or just not in the mood to wrestle dough, a rolling pin will totally do the trick. It’s pizza, not rocket science.

Tips for Handling Sticky Dough

Sticky dough can definitely test your patience, but once you get the hang of it, it’s totally manageable. Here are a few little tricks that make life easier:

• First off, dust your hands and the counter with semolina flour. It helps keep things from sticking and adds this subtle crunch to the bottom of the crust that’s honestly kinda addictive.
• If things get really sticky, a bench scraper is your best friend. It’ll help you lift and move the dough around without stretching it to death.
• And if the dough rips? No stress. Just pinch it back together and let it sit for a few minutes. Sometimes it just needs a breather—don’t we all?

What you’re going for is a 13–14 inch base, nice and thin in the center, with a slightly thicker edge around the outside. That little bit of crust helps hold everything in and gives you those golden, bubbly edges we all pretend not to eat first.

Alright—dough’s good to go. Now comes the fun part: building the actual pizza. Let’s talk about how to layer those flavors and bring this chimichurri dream to life.

Crafting the Perfect Chimichurri Sauce

No Sweet tomatoes chimichurri pizza recipe is complete without the star of the show – chimichurri sauce. This bright and herby condiment isn’t just for steaks; it brings an exciting flavor boost to pizza as well. Plus, making it from scratch is easier than you might think.

Ingredients for Authentic Chimichurri

The best thing about chimichurri? This one’s super low-effort, high-reward. Like, you probably won’t even have to run to the store. Just mix up a few pantry staples, and boom—you’ve got a bright, punchy chimichurri that goes crazy with the sweet tomatoes on this pizza.

Grab these:

1 cup fresh parsley, chopped – This is your base. Go for flat-leaf if you can.

½ cup fresh cilantro, chopped – Adds a little extra zip and brightness.

3 garlic cloves, minced – Don’t hold back here. This is where the punch comes from.

¼ cup red wine vinegar – For that tangy kick that brings it all together.

½ cup olive oil – Helps everything blend and adds that smooth, rich texture.

½ teaspoon red pepper flakes – Totally optional, but adds a nice little heat.

Salt and black pepper, to taste – Start small, taste, then adjust.

Simple Steps to Create Fresh Chimichurri at Home

Alright, so first—grab your parsley and cilantro and give them a good chop. Doesn’t need to be perfect or chef-level—just get them nice and fine-ish. Toss ’em in a bowl. Then go ahead and throw in your minced garlic and a pinch (or more) of red pepper flakes, depending on how spicy you like it.

Now in a separate bowl—or, honestly, just a mug or whatever’s clean—whisk together the red wine vinegar and olive oil. Then pour that over the herb mix and give it all a good stir. At first it kinda looks like, “what did I just make?” but trust the process—it comes together fast.

Wanna get extra with it? Throw it in a food processor and pulse a few times. Just don’t go full purée unless you’re into green baby food vibes. Just don’t go overboard—you don’t want baby food. A little texture goes a long way, especially on pizza.

Let it sit for at least 10 minutes. Longer if you’ve got the time. The flavors kinda need to mingle for a bit, like awkward guests at a dinner party that eventually start vibing.

Oh—and don’t toss the extra. This stuff is gold. Throw it over grilled veggies, mix it into some roasted potatoes, use it as a marinade for chicken… whatever. It’s one of those sauces you end up putting on everything before you realize you’ve eaten half the bowl straight from the fridge.

Assembling the Sweet Tomatoes Chimichurri Pizza

Okay, dough’s good, chimichurri’s lookin’ all vibrant and herby—now comes the fun part: putting this beauty together. This is where the real magic happens. How you layer things totally matters here, ’cause every bite should hit with a little bit of everything—tomato, cheese, that zesty sauce… all of it.

Layering Techniques for Maximum Flavor

Start by laying your stretched-out dough onto a lightly floured pizza peel (or a cutting board, honestly—whatever works). The flour’s there to keep things from sticking and to help it slide into the oven without that dreaded dough disaster.

Cheese goes on first.
Lay out your fresh mozzarella slices all across the dough. Try to space them out evenly. This is your base layer—it melts down beautifully and helps keep the crust from getting soggy underneath.

Now for the chimichurri.
Take a spoon and drop little dollops of that herby goodness all over the top. Don’t smear it around like sauce—just scatter it. You want those bold, punchy pockets of flavor in every few bites.

Time for the tomatoes.
Layer your thinly sliced sweet tomatoes right on top. Cover most of the surface—they’ll soften up and caramelize just a bit while baking, which is chef’s kiss.

And finally, a little crunch.
Toss on some thin red onion slices here and there. Not too much—just enough to add that nice bite without overpowering everything else.

Balancing Chimichurri and Mozzarella

Just a heads-up—chimichurri’s one of those sauces where less really is more. It’s tempting to go wild with it (been there), but too much can make your crust soggy or totally overpower everything else. You want it to pop, not take over. The magic’s in the balance—melty mozzarella, sweet tomatoes, and just enough herby zing to tie it all together.

And hey, if you’re a cheese person—like, the kind who believes “just one more handful” is a lifestyle—you can totally sprinkle some grated Parmesan on top before baking. It adds this extra nutty-salty layer that makes the whole thing feel a little fancier than it really is.

And hey—if you’re already in kitchen mode and want something to go with it, try whipping up these no-yeast dinner rolls. They’re super simple and kind of perfect for scooping up any chimichurri that drips off your plate. Trust me, they’ll disappear fast.

Cooking Methods – Ooni Oven vs. Standard Oven

Alright, this is the part where everything finally comes together. Cooking is where the magic really happens—seriously, how you bake it can totally make or break the whole vibe. Crust, texture, flavor… it all hinges on this step.

Now, if you’ve got an Ooni or one of those outdoor pizza ovens—amazing. This recipe was pretty much made for it. But don’t stress if you’re working with a regular kitchen oven. You can still get that crispy, golden crust with a little heat and the right setup. Promise.

Cooking in an Ooni Pizza Oven: Quick and Crispy

If you’ve got an Ooni, you’re already winning. These ovens get crazy hot—like over 900°F—so you get that legit, wood-fired-style crust with all those beautiful bubbles and little charred spots. Honestly, once you try it, regular oven pizza just feels… kinda meh.

Here’s how I usually do it:

• Crank your Ooni all the way up and let it heat for, like, 15–20 minutes. You want that stone screaming hot.
• While that’s going, get your pizza on a well-floured peel. (I’ve forgotten the flour before—total disaster.)
• Launch it into the oven, then rotate it every 30 to 45 seconds. Yeah, it cooks that fast. Don’t wander off.
• Around the 4-minute mark, maybe 5 if your toppings are piled on, the cheese should be bubbling and the crust will have those perfect little charred edges.

And let me tell you—the way the sweet tomatoes caramelize, and the chimichurri just melts into the mozzarella? It’s wild. Every bite’s got that smoky, tangy, cheesy goodness that makes you feel like you just pulled it out of some back-alley pizzeria in Naples. Except, you know… it’s your backyard.

Standard Oven Baking: Achieving Restaurant-Style Results

No fancy pizza oven? No problem at all. You can totally get amazing results with a regular kitchen oven—just takes a couple little tricks to fake that high-heat magic.

Here’s how I do it at home:

• Crank your oven up to 550°F—or whatever the highest setting is. Let it preheat for a solid hour. I know, that sounds like a long time, but trust me… worth it.
• If you’ve got a pizza stone or steel, pop it on the middle rack while it’s heating up. It needs to get super hot so you get that crispy, golden bottom.
• When you’re ready, slide your pizza onto the stone. Bake it right there for about 5 to 6 minutes.
• Then move it to the lower rack for another 5-ish minutes—this helps the crust really finish up without torching the top.

That high heat helps the crust crisp up while keeping the cheese and toppings happy. No floppy center, no overcooked edges—just a good, solid bite.

And hey, if you don’t have a pizza stone, don’t stress. A big cast iron pan or even an upside-down baking sheet works in a pinch. Been there, done that. Still tasted amazing.

One last thing: patience is everything here. Let your oven really heat up. Like, fully. Rushing it is the number one reason homemade pizza ends up sad and soft on the bottom. Give it time and your crust will reward you with that perfect crunch.

Creative Serving Ideas and Pairings

A delicious pizza is great on its own, but pairing it with the right sides and drinks can elevate the entire experience. This Sweet tomatoes chimichurri pizza recipe pairs well with light, refreshing dishes that complement its bold flavors.

Fresh Salad Pairings

If you’re thinking of throwing something on the side, honestly, I’d just keep it chill. Something light, nothing fussy. Most of the time, I just grab a handful of arugula—whatever’s in the fridge—squeeze a bit of lemon over it, maybe shave a little Parmesan on top if I’ve got some left. That’s about it. Super quick, and it weirdly ties everything together. Takes two seconds and just works with all the rich, cheesy stuff going on with the pizza.The peppery bite and that citrusy tang really cut through all the rich cheese and the garlicky chimichurri. It’s nothing fancy, but it tastes like you planned it. It’s one of those combos that sounds basic but hits so right.

Not into arugula? No stress. A quick cucumber and cherry tomato salad with a drizzle of balsamic glaze totally works too. It’s crunchy, refreshing, and honestly takes like three minutes to put together. Perfect when you want something to balance out the pizza without making a whole thing out of it.

• Pro Tip: Serve the salad directly on top of the pizza after baking for a unique twist!

Wine and Beverage Recommendations

Pizza and wine are a match made in heaven, but the type of wine matters. Light-bodied reds like Pinot Noir or chilled whites such as Sauvignon Blanc complement the pizza’s fresh tomato and herb flavors.

If you prefer non-alcoholic options, sparkling water with a squeeze of lime or homemade iced tea balances the richness of the mozzarella. For those craving a bolder pairing, a craft pale ale with subtle citrus notes works wonders.

Wanna take things up a notch? Try adding some homemade garlic cheese bread on the side. It’s rich, gooey, and honestly kind of perfect with the chimichurri—it soaks up all that herby goodness in the best way. Throw that on the table with the pizza and suddenly it’s not just dinner—it’s a full-on pizza night feast.

Storage and Reheating Tips

One of the best things about the Sweet tomatoes chimichurri pizza recipe is that leftovers taste just as delicious the next day – if not better. Proper storage and reheating can help preserve the flavors and ensure the crust stays crispy.

How to Properly Store Leftover Pizza

Once the pizza has cooled completely, wrap each slice tightly in aluminum foil or place them in an airtight container. This prevents the pizza from drying out in the fridge.

• Refrigeration: Store the slices for up to 3 days in the refrigerator.
• Freezing: For longer storage, freeze individual slices in a freezer-safe bag. They’ll stay fresh for up to 2 months.

Adding a small sheet of parchment paper between slices prevents them from sticking together, making it easier to grab one at a time.

Reheating for Crispy Results

To reheat the pizza while keeping the crust crisp, avoid the microwave. Instead, try one of these methods:

• Oven Method: Preheat the oven to 375°F and place the slices directly on the rack or on a baking sheet. Bake for 8-10 minutes until the cheese melts and the crust crisps up.
• Skillet method (aka the best way to reheat pizza): Grab a non-stick skillet and heat it over medium. Toss in your slice, slap a lid on top, and let it do its thing for about 5 to 7 minutes. That little steam-trap action brings the crust back to life and melts the cheese just right. Honestly, it ends up tasting weirdly close to fresh.

Reheating the pizza this way revives the flavors, ensuring every bite tastes just like it did when fresh.

FAQs – Sweet Tomatoes Chimichurri Pizza Recipe

Curious about the ins and outs of this Sweet tomatoes chimichurri pizza recipe? Here are some common questions and answers to guide you through the process.

Expert Tips for Mastering Chimichurri Pizza

Even simple recipes benefit from a few pro tips. This Sweet tomatoes chimichurri pizza recipe is no different.

How to Get Extra Crispy Crusts

Okay, so if you want that really good crunch on the bottom—like, the kind that sounds right when you bite into it—you’ve gotta preheat your pizza stone or steel. And not just for a few minutes… give it at least 45. I know, it’s kind of a wait, but that heat is what makes the crust crisp up instead of turning out kinda blah.

Also, quick tip: sprinkle a little semolina flour on your peel before launching the pizza. It stops the dough from sticking (trust me, I’ve had a few launch fails), and it actually adds this subtle little crunch to the bottom. Nothing wild, just a nice extra detail that makes a difference.

Mastering Dough Stretching and Baking Techniques

Before you try to stretch it, let the dough chill out on the counter for like 30 minutes. Cold dough is the worst—it fights back, snaps right back into place, and just refuses to cooperate. Been there. A lot. Letting it warm up makes the whole process way easier.

And hey, if it still keeps shrinking or being stubborn, just let it rest again for a few minutes. Seriously. Walk away, take a sip of something, come back—it’ll behave better after that.

Rotating the pizza during baking (especially in Ooni ovens) ensures an even cook, preventing burnt edges and undercooked centers.

Avoiding Overloading with Chimichurri

Less is more with chimichurri. Too much can overpower the flavors of the sweet tomatoes and mozzarella. A few dollops here and there allow the flavors to shine through without becoming overwhelming.

Conclusion – Elevate Your Pizza Night

Alright, so this sweet tomato and chimichurri pizza? Total game-changer. It’s got that perfect balance of fresh and bold—juicy tomatoes, punchy herbs, melty cheese—all the good stuff. It’s one of those recipes that feels a little different—but not in a complicated, intimidating way. You can totally pull it off on a random Tuesday night when you’re tired of the usual.

Whether you’re cooking for friends, feeding the fam, or just making something for yourself ‘cause you felt like it, this one’s got that “wow” factor. And if you feel like switching things up? Go for it. Try different toppings, add a side, throw something unexpected on there. Honestly, the fun’s in messing around and seeing what works.

Give it a go, and if you end up loving it (or even if it gets a little weird), let us know how it turned out. Drop a comment, share a pic, whatever. Happy pizza night—and good luck not eating the whole thing in one sitting.

Sweet Tomatoes Chimichurri Pizza Recipe: A Flavorful Twist to Your Pizza Night

Print Recipe

A zesty and vibrant pizza recipe made with sweet tomatoes, fresh chimichurri sauce, and creamy mozzarella, all baked to crispy perfection.

• Author: Sarra
• Prep Time: 15 minutes
• Cook Time: 10–12 minutes (Standard Oven) or 4–6 minutes (Ooni Oven)
• Total Time: 25–30 minutes
• Yield: 1 large pizza (serves 2–3) 1x
• Category: Main Course
• Method: Baked
• Cuisine: Fusion / Modern

Ingredients

Scale 1x2x3x

• 1 pizza dough ball (for a 13″–14″ pizza)
• ½ cup all-purpose flour (for stretching)
• 6 oz fresh mozzarella, sliced
• 2 medium sweet tomatoes, thinly sliced
• ¼ small red onion, thinly sliced
• ½ cup chimichurri sauce (homemade or store-bought)
• For Homemade Chimichurri Sauce:
• 1 cup chopped fresh parsley
• ½ cup chopped cilantro
• 3 garlic cloves, minced
• ¼ cup red wine vinegar
• ½ cup olive oil
• ½ tsp red pepper flakes
• Salt and black pepper, to taste

Instructions

• Prep the dough: Dust a clean surface with flour. Stretch the dough into a 13″–14″ circle by hand. Let rest if needed.
• Assemble the pizza: On a floured peel, layer mozzarella slices first. Add dollops of chimichurri sauce. Arrange sweet tomato slices and sprinkle red onion.
• Ooni oven method: Preheat to highest setting for 15–20 mins. Bake pizza for 4–6 minutes, rotating every 45 seconds until golden and bubbly.
• Standard oven method: Preheat to 550°F with stone or steel for 1 hour. Bake pizza on stone for 5–6 mins, then transfer to steel and bake 5–6 mins more.
• Serve: Let rest for 1–2 minutes before slicing. Serve hot with your favorite beverage or side dish.

Notes

• Use fresh mozzarella for creamier texture.
• For extra crisp, dust your peel with semolina.
• Let dough come to room temp before stretching.
• Chimichurri can be made up to 3 days ahead.

Nutrition

• Serving Size: 1 slice (of 3 total)
• Calories: 234 kcal
• Sugar: 3g
• Sodium: 410mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 15mg

Keywords: chimichurri pizza, sweet tomato pizza, herb pizza recipe, homemade pizza, pizza night ideas, fresh pizza, pizza oven recipe