📝 About This Recipe
Transport your taste buds to the bustling pizzerias of São Paulo with this iconic Brazilian staple. This pizza features a thin, crispy crust topped with succulent shredded chicken, a vibrant tomato sauce, and the unmistakable, velvety swirls of authentic Catupiry cheese. It is a harmonious blend of creamy textures and savory flavors that represents the heart of Brazilian comfort food.
🥗 Ingredients
For the Pizza Dough
- 500 grams All-purpose flour (plus extra for dusting)
- 300 ml Warm water (approximately 105°F)
- 10 grams Dry active yeast (one standard packet)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Sugar (to feed the yeast)
- 1 teaspoon Salt
The Chicken Topping
- 2 large pieces Chicken breast (boiled and finely shredded)
- 1 Onion (small, finely diced)
- 3 Garlic cloves (minced)
- 1 tablespoon Tomato paste (for color and depth)
- 1 teaspoon Paprika (sweet or smoked)
- 1 tablespoon Olive oil
Assembly and Finish
- 1 cup Tomato sauce (simple marinara or passata)
- 300 grams Mozzarella cheese (shredded)
- 250 grams Catupiry cheese (or high-quality cream cheese in a piping bag)
- 1/2 cup Canned corn (drained (optional but traditional))
- 1 tablespoon Dried oregano (essential for the aroma)
- 10-12 pieces Black olives (whole or sliced)
👨🍳 Instructions
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1
In a large bowl, whisk the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
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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 8-10 minutes until smooth and elastic. Place in a greased 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
While the dough rises, prepare the chicken. Sauté the diced onion and minced garlic in olive oil over medium heat until translucent.
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5
Add the shredded chicken, paprika, and tomato paste. Stir well to coat the chicken evenly. Season with salt and pepper to taste. The chicken should be flavorful but not overly wet.
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6
Preheat your oven to its highest setting (usually 475°F-500°F / 250°C). If using a pizza stone, place it in the oven now.
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7
Punch down the risen dough and divide it into two equal balls. On a floured surface, roll out one ball into a 12-inch circle.
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8
Transfer the dough to a pizza peel or a parchment-lined baking sheet. Spread a thin layer of tomato sauce over the base, leaving a small border for the crust.
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9
Sprinkle half of the shredded mozzarella evenly over the sauce.
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10
Distribute half of the seasoned shredded chicken over the cheese. Add corn if using.
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11
Pipe the Catupiry cheese (or cream cheese) in a characteristic wheel-spoke pattern or concentric circles over the chicken. This is the signature look of the dish!
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12
Finish with a sprinkle of dried oregano and a few black olives.
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13
Slide the pizza onto the stone or bake in the oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots.
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14
Repeat the process for the second pizza. Let rest for 2 minutes before slicing.
💡 Chef's Tips
For the most authentic taste, look for genuine Catupiry brand cheese at Brazilian markets; if unavailable, mix cream cheese with a splash of heavy cream for a similar silkiness. Avoid over-saucing the chicken filling; it should be moist but dry enough to stay on the pizza without making the dough soggy. A very hot oven is the secret to a professional crust; let your oven preheat for at least 30 minutes before baking. If you want a truly Brazilian experience, brush the edges of the crust with a little olive oil right before baking for extra shine and crunch.
🍽️ Serving Suggestions
Serve with a chilled glass of Guaraná Antarctica, the classic Brazilian soda pairing. A side of 'Azeite de Pimenta' (chili-infused olive oil) for drizzling over the slices. Pair with a crisp, light lager to cut through the richness of the Catupiry cheese. Offer a simple green salad with a lime vinaigrette to balance the savory flavors.