Tomato sauce with Catupiry cheese, dried beef carne seca, and coalho cheese. Arugula is added to the finished pizza. Inspired by Soleggiato from the 1900 Pizzeria menu in São Paulo. Coalho cheese comes from northeastern Brazil, where it is primarily produced by farms.
Ingredients
Preparation
- 1
Soak and desalt carne seca according to manufacturer's instructions, then cook until tender and shred. Slice the coalho.
- 2
Stretch a 280 g portion of dough. Spread 50 g of base on the base, leaving the rim free.
- 3
Before baking, arrange the prepared toppings: Catupiry 40 g, Dried beef carne seca 55 g, Coalho cheese 35 g.
- 4
Bake at a temperature and time appropriate for the dough and oven, until the base and rim are baked.
- 1
Arrange 8 g of washed and dried arugula.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
