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Chimichurri steak pizza with Asiago and fresh mozzarella cheese

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Introduction

Chimichurri Steak Pizza with Asiago and Fresh Mozzarella is a bold fusion of Argentine-inspired flavors and classic Italian pizza craftsmanship. Juicy steak, herbaceous chimichurri, and layers of rich, melty cheese create a gourmet pizza experience that feels both rustic and indulgent.

Origin

Chimichurri originates from Argentina and Uruguay, traditionally served with grilled meats. Pairing it with pizza is a modern culinary twist that blends South American grilling culture with Italian comfort food, resulting in a globally inspired dish.

Cultural Significance

This pizza reflects today’s adventurous food culture—where borders blur and flavors travel. It’s a celebration of open-fire cooking, fresh herbs, and artisanal pizza-making, often found in upscale pizzerias and home kitchens alike.

Ingredients Quantity (Makes 1 large pizza)

Pizza Base

  • Pizza dough (store-bought or homemade): 1 lb
  • Olive oil: 1 tbsp
  • Cornmeal or flour (for dusting)

Steak

  • Flank steak or sirloin: 10–12 oz
  • Olive oil: 1 tbsp
  • Salt: ¾ tsp
  • Black pepper: ½ tsp

Chimichurri Sauce

  • Fresh parsley (finely chopped): 1 cup
  • Fresh cilantro or oregano (optional): ¼ cup
  • Garlic (minced): 4 cloves
  • Red wine vinegar: 2 tbsp
  • Olive oil: ½ cup
  • Red pepper flakes: ½ tsp
  • Salt: ½ tsp

Cheese & Toppings

  • Fresh mozzarella (sliced or torn): 6–8 oz
  • Asiago cheese (freshly grated): ½ cup
  • Red onion (thinly sliced): ¼ cup
  • Cherry tomatoes (optional, halved): ½ cup

Optional Additions

  • Arugula added after baking
  • Balsamic glaze drizzle
  • Roasted garlic
  • Smoked provolone
  • Chili oil for heat

Tips for Success

  • Let steak rest before slicing to keep it juicy
  • Slice steak against the grain
  • Use fresh mozzarella sparingly to avoid soggy crust
  • Bake pizza on a hot stone or steel for best texture
  • Add chimichurri after baking for brightest flavor

Instructions

  1. Preheat oven to 475°F (245°C). Place pizza stone inside if using.
  2. Season steak with olive oil, salt, and pepper. Grill or pan-sear to medium-rare or desired doneness. Rest 10 minutes, then thinly slice.
  3. Mix all chimichurri ingredients in a bowl. Adjust salt and vinegar to taste.
  4. Roll dough into a 12–14 inch circle. Transfer to a floured peel or baking sheet.
  5. Brush dough lightly with olive oil.
  6. Add fresh mozzarella evenly across the dough.
  7. Scatter steak slices, red onion, tomatoes, and Asiago cheese.
  8. Bake for 10–14 minutes until crust is golden and cheese bubbles.
  9. Remove from oven and spoon chimichurri generously over pizza.
  10. Slice and serve immediately.

Description

This pizza delivers tender, savory steak balanced by bright, garlicky chimichurri and creamy layers of cheese. The Asiago adds nutty sharpness, while fresh mozzarella brings luxurious melt—every bite is bold yet balanced.

Nutritional Information (Approximate per slice, 8 slices)

  • Calories: 320–350 kcal
  • Protein: 16–18 g
  • Fat: 16–18 g
  • Carbohydrates: 28–32 g
  • Sodium: Moderate

Conclusion

Chimichurri Steak Pizza with Asiago and Fresh Mozzarella is a standout dish that turns pizza night into something extraordinary. It’s rich, fresh, and deeply satisfying without feeling heavy.

Recommendation

Pair with a crisp green salad, roasted vegetables, or a chilled glass of red wine or sparkling water with lemon. Perfect for entertaining or leveling up a weekend dinner.

Embracing Healthful Indulgence

This pizza proves indulgence can still be thoughtful—lean steak, fresh herbs, and quality cheese create bold flavor without excess. Enjoy slowly, savor each bite, and celebrate good ingredients done right.

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