Paraguayan-style Pizza alla Pala

Ingredients

In this Paraguayan adaptation of Pizza alla Pala, we incorporate Paraguayan chorizo, fresh corn, and mandioca (cassava) as toppings. These ingredients add a distinct Paraguayan flavor profile to the dish, making it a delightful fusion of Italian and Paraguayan cuisines. We alse have the original recipe for Pizza alla pala, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (250g) tomato sauce 1 cup (250g) tomato sauce
• 2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese
• 1 Paraguayan chorizo, sliced 1 Paraguayan chorizo, sliced
• 1 cup (150g) fresh corn kernels 1 cup (150g) fresh corn kernels
• 1 cup (150g) mandioca (cassava), boiled and sliced 1 cup (150g) mandioca (cassava), boiled and sliced
• 1 teaspoon dried oregano 1 teaspoon dried oregano

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, and salt. Gradually add warm water and olive oil, and mix until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour or until doubled in size.
3. 3.
   Preheat the oven to 220°C (425°F) and place a pizza stone or baking sheet in the oven to heat.
4. 4.
   Punch down the dough and divide it into two equal portions. Roll out each portion into a rectangular shape, about 1/4 inch thick.
5. 5.
   Carefully transfer the rolled-out dough onto a floured pizza paddle or the back of a baking sheet.
6. 6.
   Spread half of the tomato sauce evenly over the dough, leaving a small border around the edges. Sprinkle half of the mozzarella cheese on top.
7. 7.
   Arrange the Paraguayan chorizo, fresh corn, and mandioca slices over the cheese. Sprinkle with dried oregano.
8. 8.
   Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
9. 9.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Paraguayan chorizo — For a spicier kick, you can use spicy Paraguayan chorizo instead of the regular variety.
• Mandioca (cassava) — Make sure to boil the mandioca until it is tender but still holds its shape. Slice it into thin rounds for easy topping.

Tips & Tricks

• If you don't have a pizza paddle, you can use the back of a baking sheet dusted with flour to transfer the pizza into the oven.
• Experiment with different Paraguayan ingredients as toppings, such as queso Paraguay (Paraguayan cheese) or fresh herbs like basil or parsley.
• For a smoky flavor, you can grill the Paraguayan chorizo before adding it to the pizza.

Serving advice

Serve the Paraguayan-style Pizza alla Pala hot and fresh from the oven. Cut it into rectangular slices and enjoy it as a main course or as a delightful appetizer for sharing.

Presentation advice

For an authentic Paraguayan touch, serve the Paraguayan-style Pizza alla Pala on a wooden board or a traditional Paraguayan ceramic plate. Garnish with fresh oregano leaves for a pop of color.