Pizza Margherita

Ingredients

In this Brazilian adaptation of Pizza Margherita, we infuse the traditional Italian flavors with a touch of Brazilian flair. The crust is made with cassava flour, a staple in Brazilian cuisine, which adds a unique texture and flavor. Additionally, we use Brazilian tomatoes for the sauce, which have a slightly sweeter taste compared to Italian tomatoes. Finally, we sprinkle a pinch of Brazilian oregano for an extra burst of flavor. We alse have the original recipe for Pizza Margherita, so you can check it out.

• 2 cups (240g) cassava flour 2 cups (240g) cassava flour
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1 cup (240g) Brazilian tomatoes, crushed 1 cup (240g) Brazilian tomatoes, crushed
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1 teaspoon (2g) Brazilian oregano 1 teaspoon (2g) Brazilian oregano
• 2 cups (200g) mozzarella cheese, shredded 2 cups (200g) mozzarella cheese, shredded
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 40g (2g sugars)
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the cassava flour, all-purpose flour, and salt. Mix well.
2. 2.
   Add the olive oil to the flour mixture and gradually pour in the warm water. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour in a warm place.
5. 5.
   Preheat the oven to 220°C (425°F).
6. 6.
   In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
7. 7.
   Add the crushed Brazilian tomatoes, sugar, and Brazilian oregano to the saucepan. Simmer for 10 minutes, stirring occasionally.
8. 8.
   Divide the dough into two equal portions. Roll out each portion into a thin round shape.
9. 9.
   Place the rolled-out dough on a baking sheet or pizza stone.
10. 10.
    Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
11. 11.
    Sprinkle the shredded mozzarella cheese over the sauce.
12. 12.
    Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
13. 13.
    Remove from the oven and garnish with fresh basil leaves.
14. 14.
    Slice and serve hot.

Treat your ingredients with care...

• Cassava flour — Make sure to use a good quality cassava flour for the best texture and flavor in the crust.
• Brazilian tomatoes — If you can't find Brazilian tomatoes, you can use regular tomatoes, but the flavor may be slightly different.
• Brazilian oregano — Brazilian oregano has a slightly stronger flavor compared to Italian oregano. Adjust the amount according to your taste preference.

Tips & Tricks

• For a crispier crust, preheat your baking sheet or pizza stone in the oven before placing the rolled-out dough on it.
• Experiment with different toppings such as sliced Brazilian sausage, hearts of palm, or even tropical fruits like pineapple for a Brazilian twist.
• If you prefer a spicier pizza, add some sliced Brazilian chili peppers to the sauce.
• To save time, you can use store-bought pizza dough instead of making your own.
• Serve the pizza with a drizzle of olive oil and a sprinkle of Brazilian pimenta biquinho for an extra kick.

Serving advice

Serve the Brazilian-style Margherita Pizza hot, straight from the oven. Cut it into slices and enjoy it as a main course or as a delicious appetizer for sharing with friends and family.

Presentation advice

For an appealing presentation, garnish the pizza with fresh basil leaves and a sprinkle of Brazilian oregano. Serve it on a wooden pizza board or a colorful ceramic plate to showcase the vibrant colors of the toppings.