Modern
Tomato sauce with shrimp, Catupiry, and guanciale, finished with chives. Inspired by CinqueTerre from the 1900 Pizzeria menu in São Paulo. Add chives at the end, just like the ciboulette finish on the menu, to preserve their fresh flavor.
1
Ingredients
Preparation
Before baking
AI photo
- 1
Clean the shrimp and sauté briefly until fully cooked. Slice the guanciale into thin strips and render in a pan.
- 2
Stretch a 280 g portion of dough. Spread 50 g of base on the base, leaving the rim free.
- 3
Before baking, spread the prepared toppings: Catupiry 55 g, Shrimp 65 g, Guanciale 25 g.
- 4
Bake at a temperature and time appropriate for the dough and oven, until the base and rim are baked.
After baking — finish
- 1
Add 3 g chives.
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.
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