📝 About This Recipe
Experience the most beloved pizza in Brazil, a colorful and savory masterpiece that perfectly captures the country's unique culinary fusion. This 'Portuguesa' features a thin, crispy crust topped with smoky ham, zesty onions, creamy hard-boiled eggs, and briny olives, all tied together with gooey mozzarella and a touch of dried oregano. It is a hearty, nostalgic comfort food that brings the vibrant energy of a São Paulo pizzaria right into your home kitchen.
🥗 Ingredients
For the Homemade Dough
- 500 grams All-purpose or '00' flour (plus extra for dusting)
- 300 ml Warm water (approximately 105°F)
- 7 grams Active dry yeast (one standard packet)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1 teaspoon Fine sea salt
The Toppings (The 'Portuguesa' Essentials)
- 1 cup Tomato passata or crushed tomatoes (seasoned with a pinch of salt)
- 400 grams Low-moisture mozzarella cheese (shredded)
- 200 grams Cooked ham (sliced into thin strips or squares)
- 3 large Hard-boiled eggs (sliced into rounds)
- 1 medium White onion (sliced into very thin rings)
- 1/2 cup Black or green olives (pitted, whole or sliced)
- 1/2 cup Green peas (fresh or frozen (thawed))
- 1/2 cup Corn kernels (canned and drained (optional but authentic))
- 2 tablespoons Dried oregano (the signature Brazilian finishing touch)
- 2 tablespoons Extra virgin olive oil (for drizzling)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.
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3
Mix until a dough forms, then knead by hand for 10 minutes (or 5-7 minutes in a mixer) until the dough is smooth, elastic, and slightly tacky but not sticky.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, prepare your toppings. Slice the onions paper-thin, slice the hard-boiled eggs gently, and cut the ham into uniform pieces.
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6
Preheat your oven to its highest setting (usually 500°F/260°C or 550°F). If using a pizza stone, place it in the oven now to heat through for at least 30 minutes.
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7
Punch down the risen dough and divide it into two equal portions. On a floured surface, roll each portion into a 12-inch circle.
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8
Transfer the rolled dough to a pizza peel or a baking sheet lined with parchment paper.
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9
Spread a thin, even layer of tomato sauce over the dough, leaving a 1-inch border for the crust.
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10
Distribute the shredded mozzarella evenly over the sauce, followed by the ham strips, onion rings, peas, and corn.
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11
Carefully arrange the egg slices and olives on top. The eggs are the visual centerpiece of a Portuguesa, so place them symmetrically.
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12
Slide the pizza onto the hot stone or place the baking sheet in the oven. Bake for 10-15 minutes, or until the cheese is bubbling and the crust is golden brown and charred in spots.
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13
Remove from the oven and immediately sprinkle generously with dried oregano and a healthy drizzle of extra virgin olive oil.
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14
Let the pizza rest for 2-3 minutes to allow the cheese to set slightly before slicing and serving.
💡 Chef's Tips
For the most authentic flavor, use a very high-quality dried oregano; it's the defining aroma of a Brazilian pizzeria. To prevent a soggy crust, ensure your onion slices are paper-thin so they soften and slightly caramelize quickly in the high heat. If you want to go 'Full Brazil,' add a few dollops of Catupiry or cream cheese alongside the mozzarella. Always use low-moisture mozzarella rather than fresh buffalo mozzarella to achieve that classic 'stretch' without excess water. Preheating your pizza stone or baking sheet is non-negotiable for a crispy, professional-grade bottom crust.
🍽️ Serving Suggestions
Serve with a side of 'pimenta' (Brazilian hot malagueta oil) for those who like a spicy kick. Pair with a cold glass of Guaraná Antarctica soda for the ultimate nostalgic Brazilian experience. A crisp, dry Pilsner or a light Lager balances the salty ham and rich eggs perfectly. For a wine pairing, try a chilled Rosé or a light-bodied Sangiovese. Offer a simple side salad of hearts of palm, tomatoes, and watercress to cut through the richness of the pizza.