- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 925 kcal
Quick summary
“Chicken pizza with catupiry is an icon of Brazilian pizzerias that combines hand-kneaded biological fermentation dough with juicy shredded chicken and creamy cheese. It is worth making for the elastic dough with a high crust and for the contrast between the melted mozzarella and the gratin catupiry.”
What you need to know
- Preparo de massa tradicional com farinha de trigo, azeite e fermento seco com 1 hora de descanso até dobrar de volume
- Refogado aromático de 300g de peito de frango cozido e desfiado com cebola picada, tomates frescos e orégano seco
- Montagem com distribuição do frango, espiral generosa de catupiry e muçarela assada a 200°C por 15 minutos até dourar
Ingredients
Main
- 500g all-purpose flour
- 300ml of warm water
- 10g of salt
- 15g of sugar
- 10g of dry yeast
- 50ml olive oil
- 300g of cooked and shredded chicken breast
- 200g of catupiry
- 1 chopped onion
- 2 tomates picados
- Mozzarella cheese to taste
- Orégano a gosto
Instructions
Principal
- In a bowl, mix the warm water, sugar, and yeast. Let it rest for 10 minutes.
- Add the flour, salt, and olive oil. Misture até formar uma massa homogênea.
- Knead the dough for about 10 minutes, until smooth and elastic.
- Let the dough rest in a warm place for 1 hour, covered with a cloth, until doubled in volume.
- Meanwhile, sauté the onion in a little olive oil until transparent.
- Add the shredded chicken and tomatoes, and cook for another 5 minutes. Season with salt and oregano to taste.
- After the dough has risen, roll it out with a rolling pin on a floured surface until it reaches the desired thickness.
- Place the dough on the pizza pan, spread the sautéed chicken, and cover with catupiry and mozzarella.
- Take to the preheated oven at 200°C for about 15 minutes or until the dough is golden and the cheese is melted.
- Remove from the oven and let cool for a few minutes before serving.
Chef's tips
- Escorra completamente os tomates picados antes de misturar ao frango para que a umidade não amoleça o centro da massa aberta
- Utilize bisnaga culinária ou saco de confeitar para distribuir o catupiry em círculos concêntricos sobre o refogado morno
- Asse a pizza na grade inferior do forno pré-aquecido a 200°C para garantir que a base asse e fique crocante por baixo
Variations
- Pizza de frango com milho adicionando meia xícara de milho-verde cozido diretamente sobre a camada de frango desfiado
- Borda recheada de catupiry aplicando um cordão de queijo cremoso nas extremidades e dobrando a massa antes de assar
- Versão picante temperando o refogado de frango com uma pitada de pimenta-calabresa seca em flocos
Substitutions
- A farinha de trigo branca pode ser substituída por farinha de trigo especial para pizza tipo 00 ou mesclada com farinha integral
- O queijo catupiry pode ser substituído por requeijão cremoso de corte, cream cheese tradicional ou ricota cremosa temperada
- A muçarela ralada pode ser trocada por queijo prato ralado, queijo minas padrão curado ou provolone suave ralado
How to store
Store cold slices in an airtight container or wrapped in aluminum foil in the fridge for up to 3 days. To reheat while maintaining the crispy base and creamy cheese, use a covered skillet over low heat for 4 minutes or an oven at 180°C.
Can it be frozen?
The pre-baked dough or assembled pizza discs can be frozen in plastic wrap for up to 60 days. To bake the frozen pizza, take it directly to the preheated oven at 200°C without defrosting beforehand so as not to lose the crunchiness.
What to serve with
Serve with extra virgin olive oil flavored with dried oregano or drops of spicy oil to drizzle over the slice. As a drink, cold soda, natural whole grape juice, or pilsner beer harmonize with the intensity of the cheese.
Frequently asked questions
How do I prevent the pizza base from being raw in the center?
Pre-bake the open dough disk for 5 minutes in the oven before adding the wet chicken, tomato, and cheese fillings.
Why should pizza dough rest for 1 hour?
The rest allows the biological yeast to consume the sugars and release carbon dioxide, relaxing the gluten network so the dough opens without retracting.
Should the catupiry be baked along with the pizza?
Yes, catupiry withstands high temperatures without falling apart or separating fat, creating an appetizing golden crust during the 15 minutes in the oven.
Can I freeze the shredded chicken sauté before using?
Yes, the chicken breast sautéed with onion and tomato freezes perfectly for up to 90 days; defrost and heat before filling the pizza.
