Classic
Pulled chicken, Catupiry cheese, and corn, sprinkled with parsley after baking. Inspired by Frango from the 1900 Pizzeria menu in São Paulo. Catupiry was created in 1911 in Lambari, Brazil, from a family recipe, and the name refers to a specific brand of cheese, not just any cream cheese.
1
Ingredients
Preparation
Before baking
AI photo
- 1
Bake or cook the chicken until fully done, cool and shred. Drain the corn.
- 2
Stretch a 250 g portion of dough. Leave the base without a separate sauce.
- 3
Spread 65 g prepared, shredded chicken, 65 g Catupiry, and 35 g drained corn on the base.
- 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 chopped parsley.
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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