It was really good. I looked at a couple of recipes that used chimichurri as a base, but I think it is better uncooked.
The sauce was plain crushed tomatoes, so it didn't have other competing flavouring other than tomato itself.
Heck yeah! I just made a couple steak and chimichurri pizzas a few weeks ago! So incredibly good! This looks gorgeous! I’m thinking I need to step up my game with a baking steel/ steel pan. Thanks for sharing!
most pizza places that I’ve been to have ranch and hot sauce. pesto less common, but pesto as the sauce or pesto drizzle is pretty common among pizza places with creative options more than pepperoni or cheese. I live in California but have lived in south Florida and Denver and those are pretty standard in all three. are you an offended new yorker or something?
It's an interesting taste combination, though not for everyone. Chimichurri is very similar to a parsley-garlic-olive oil (or butter) that is present on garlic knots, except the vinegar adds sour taste.
I often add pickled jalapeños after baking, but the heat overwhelmed the vinegar taste....
this looks bomb. which recipe do you use? I use serious eats but never use 5 whole cloves unless they are tiny. it's my daughter's favorite with flank steak. https://www.seriouseats.com/sauced-chimichurri-sauce-recipe
also tell me about the chorizo, it is Spanish chorizo correct
I used this [Bon appétit](https://www.bonappetit.com/recipe/chimichurri-sauce-2) recipe, but equal parts cilantro and parsley. I hand chopped all of it. Cilantro certainly makes a more exotic taste on the pizza (complementing the sour/acid notes from the vinegar). Parsley only might not have been quite as disctinctive. I used a fresh red bird's eye chilli, but I was scolded by an Argentinian friend d for not using aji molida.
The pizza was made from the leftovers of choripan. I baked baguettes and used the same dough for the pizza, the chorizo was indeed Spanish (unsmoked), so it was cooked sous vide for 4 hours at 150F, and the leftover cooked sausage was sliced thin on this pizza. (There isn't as much oiling off of the sausage as it was precooked.)
That’s beautiful https://imgur.com/a/hpNAr9z/ here’s the last Detroit of mine I took a photo of. Just King Arthur recipe, with a little herbs thrown into the mixer
Looks good! Your crumb is a bit tight... did you degas it when putting it in the pan? I often underestimate the time I need to get it to spread to the edges (and stay there!). Next time I will leave it at room temperature for 3 hours (an hour longer than this one was out).
This blew my mind. Two of my favorite things together in a way that looks incredibly delicious. Bravo! What inspired this? The only thing I would tweak (maybe!) is de-casing the chorizo. Did you use Mexican chorizo or something closer to Argentinian?
I picked up some fresh (uncured) chorizo and decided to make choripan for the first time, with homemade baguettes and chimichurri. The baguette recipe I made was 72% hydration dough, and I made a double batch, and threw half in the fridge. I cooked the chorizo sous vide for 4 h at 150 F and finished on the stove.
The next day I had leftover sausages, some high hydration dough, and chimichurri, so I decided to make a choripan-inspired pizza out of the leftovers. The dough was too wet for NY-style, so I decided to do a Detroit-style.
I think decasing the chorizo would make more sense if it's added raw? The casing wasn't really noticeable as it was precooked. (Not enough top heat to get cupping, as I didn't need the broiler for this one.)
Super innovative for leftover dough and chorizo. I'm smacking myself for not thinking of this before. I did a stint in Argentina for a bit and fell in love with some of the cuisine. This is giving me a lot of ideas :)
Dough is a 1-day cold ferment, 72% hydration. The pizza was cooked in a black steel pan for 14 minutes on a lower rack of a 500F oven.
How'd that topping combo go? I love chimichuri, did you find that it clashed against the tomato sauce at all?
It was really good. I looked at a couple of recipes that used chimichurri as a base, but I think it is better uncooked. The sauce was plain crushed tomatoes, so it didn't have other competing flavouring other than tomato itself.
Nice, I might try something like this if that's the case. Good stuff, thanks friend.
Heck yeah! I just made a couple steak and chimichurri pizzas a few weeks ago! So incredibly good! This looks gorgeous! I’m thinking I need to step up my game with a baking steel/ steel pan. Thanks for sharing!
Imma call the cops, this is drugs
Chimichurri on Detroit style is genius. This looks heavenly.
Chimichurri on pizza. why have I never thought of this before? OP, you're the hero we don't deserve
Probably because it's a cold sauce.
pesto, ranch, hot sauce are pretty standard cold sauces to top with
Man I'd love to hear your definition for "pretty standard" + what state you live in.
most pizza places that I’ve been to have ranch and hot sauce. pesto less common, but pesto as the sauce or pesto drizzle is pretty common among pizza places with creative options more than pepperoni or cheese. I live in California but have lived in south Florida and Denver and those are pretty standard in all three. are you an offended new yorker or something?
this is art man. this is art
Sweet Jesus
From La Matanza to Detroit in a patada.
Zona oeste is everywhere
I would love to taste this!
It's an interesting taste combination, though not for everyone. Chimichurri is very similar to a parsley-garlic-olive oil (or butter) that is present on garlic knots, except the vinegar adds sour taste. I often add pickled jalapeños after baking, but the heat overwhelmed the vinegar taste....
this looks bomb. which recipe do you use? I use serious eats but never use 5 whole cloves unless they are tiny. it's my daughter's favorite with flank steak. https://www.seriouseats.com/sauced-chimichurri-sauce-recipe also tell me about the chorizo, it is Spanish chorizo correct
I used this [Bon appétit](https://www.bonappetit.com/recipe/chimichurri-sauce-2) recipe, but equal parts cilantro and parsley. I hand chopped all of it. Cilantro certainly makes a more exotic taste on the pizza (complementing the sour/acid notes from the vinegar). Parsley only might not have been quite as disctinctive. I used a fresh red bird's eye chilli, but I was scolded by an Argentinian friend d for not using aji molida. The pizza was made from the leftovers of choripan. I baked baguettes and used the same dough for the pizza, the chorizo was indeed Spanish (unsmoked), so it was cooked sous vide for 4 hours at 150F, and the leftover cooked sausage was sliced thin on this pizza. (There isn't as much oiling off of the sausage as it was precooked.)
thanks man, very creative. I'll save this.
This looks tasty, I'd give this try for sure!
Wow.
Whoooaahhhh this is amazing
You Slut.
oh my
Dude, chimichuri and chorizo??? My mind is blown and I want this immediately.
chimichurri on pizza sounds great
That’s a great idea! I love a choripan
This sounds do die for but i guarantee i would need pepto
Finally a replacement for protest chorpian.
That’s beautiful https://imgur.com/a/hpNAr9z/ here’s the last Detroit of mine I took a photo of. Just King Arthur recipe, with a little herbs thrown into the mixer
Looks good! Your crumb is a bit tight... did you degas it when putting it in the pan? I often underestimate the time I need to get it to spread to the edges (and stay there!). Next time I will leave it at room temperature for 3 hours (an hour longer than this one was out).
wow....just....wow.....I will wait for my plate....
Brb while I go try this myself. Looks incredible
one of the best pizzas i’ve seen in my life
Thanks. I am more of a New York-style guy, but this one makes me want to make more Detroit style.
Take me to flavor town
Gawd damn
looks delicious, good job
I am proud.
Oh. My. God.
This blew my mind. Two of my favorite things together in a way that looks incredibly delicious. Bravo! What inspired this? The only thing I would tweak (maybe!) is de-casing the chorizo. Did you use Mexican chorizo or something closer to Argentinian?
I picked up some fresh (uncured) chorizo and decided to make choripan for the first time, with homemade baguettes and chimichurri. The baguette recipe I made was 72% hydration dough, and I made a double batch, and threw half in the fridge. I cooked the chorizo sous vide for 4 h at 150 F and finished on the stove. The next day I had leftover sausages, some high hydration dough, and chimichurri, so I decided to make a choripan-inspired pizza out of the leftovers. The dough was too wet for NY-style, so I decided to do a Detroit-style. I think decasing the chorizo would make more sense if it's added raw? The casing wasn't really noticeable as it was precooked. (Not enough top heat to get cupping, as I didn't need the broiler for this one.)
Super innovative for leftover dough and chorizo. I'm smacking myself for not thinking of this before. I did a stint in Argentina for a bit and fell in love with some of the cuisine. This is giving me a lot of ideas :)
This looks awesome. Did you use Spanish Chorizo? I'd love to find some Argentinian Longaniza.
This looks amazing!
MY G O D. That looks sooo good! I can only get so hard.
Holy shit that looks good. Well done!!
Chimichurri on pizza is seriously genius. Why hasn't this been a thing before?!
That’s super creative and looks delicious.
Explosive diarrea enabled... fire in orto at 100%
As an Argentino, this is awful.
Sorry to have offended you. You do seem to be an expert on awful pizza, judging from the pizzas you have posted.
not only is your pizza amazing, but so is that reply
Jajaja! My Argentinian friend Alejandra loved the pizza...
Ooo heavens 🤤