📝 About This Recipe
A beloved staple in Brazilian pizzerias, this 'Pizza Doce' perfectly captures the tropical soul of Brazil. It features a thin, crispy crust topped with creamy melted mozzarella, caramelized bananas, and a generous dusting of cinnamon sugar. The contrast between the salty cheese and the sweet fruit creates an addictive flavor profile that is the quintessential finale to any traditional Brazilian rodízio.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (plus extra for dusting)
- 3/4 cup Warm water (approximately 105°F)
- 1 teaspoon Dry yeast (active dry or instant)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Sugar (to feed the yeast)
- 1/2 teaspoon Salt
The Toppings
- 2 cups Mozzarella cheese (shredded, low-moisture is best)
- 3-4 pieces Ripe Bananas (sliced into 1/4 inch rounds (Prata or Cavendish variety))
- 1/4 cup Sweetened condensed milk (for drizzling before or after baking)
- 3 tablespoons Granulated sugar (for the cinnamon-sugar mix)
- 1 tablespoon Ground cinnamon (high quality for best aroma)
- 1 tablespoon Unsalted butter (melted, to brush the crust edges)
👨🍳 Instructions
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1
In a large bowl, whisk the warm water, sugar, and yeast together. Let it sit for about 5-10 minutes until it becomes frothy and activated.
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2
Add the olive oil and salt to the yeast mixture. Gradually stir in the flour until a shaggy dough forms.
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3
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
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4
Preheat your oven to its highest setting (usually 475°F to 500°F / 250°C). If you have a pizza stone, place it in the oven now.
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5
In a small ramekin, mix the 3 tablespoons of sugar with the tablespoon of ground cinnamon until well combined.
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6
Punch down the risen dough and divide it into two equal portions (this recipe makes two medium pizzas). Roll out one portion into a thin 12-inch circle.
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7
Transfer the dough to a pizza peel or a baking sheet lined with parchment paper. Lightly prick the center of the dough with a fork to prevent large air bubbles.
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8
Spread a thin, even layer of shredded mozzarella over the dough, leaving a 1-inch border for the crust.
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9
Arrange the banana slices in a circular overlapping pattern over the cheese until the entire surface is covered.
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10
Generously sprinkle the cinnamon-sugar mixture over the bananas. Brush the exposed edges of the crust with melted butter.
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11
Slide the pizza onto the hot stone or place the baking sheet in the oven. Bake for 8-12 minutes, or until the cheese is bubbling and the crust is golden brown.
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12
Remove from the oven and immediately drizzle with the sweetened condensed milk while the pizza is still piping hot.
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13
Let the pizza rest for 2 minutes to allow the toppings to set, then slice and serve immediately.
💡 Chef's Tips
Use bananas that are yellow with a few brown spots; they are sweeter and caramelize better than green ones. Don't skip the cheese! The saltiness of the mozzarella is what makes the Brazilian dessert pizza authentic and balanced. If you want a deeper flavor, lightly sauté the banana slices in a pan with a little butter before placing them on the pizza. Avoid over-topping with condensed milk before baking as it can burn; a drizzle right after it comes out of the oven is perfect. For a thinner, crispier crust, roll the dough as thin as possible and ensure your oven is fully preheated.
🍽️ Serving Suggestions
Serve with a scoop of high-quality vanilla bean or cinnamon ice cream on the side. Pair with a strong Brazilian espresso or a 'Cafezinho' to cut through the sweetness. A glass of cold Moscato or a late-harvest dessert wine complements the caramelized fruit beautifully. For an extra touch of indulgence, sprinkle some toasted flaked almonds or grated dark chocolate over the top just before serving.