Pizza Portuguesa
Pizza with mozzarella, ham, eggs, onions, and olives.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Chef's Pizza House
Pizza, originally from Italy, was brought to Brazil by Italian immigrants in the late 19th and early 20th centuries. Over time, Brazilians adapted the pizza with local ingredients and preferences, leading to unique variations like Pizza Portuguesa.
Pizza Portuguesa is a popular pizza topping in Brazil, often enjoyed during family gatherings, celebrations, and casual meals. It's a testament to the Brazilian adaptation of Italian cuisine.
Brazilian Pizza Culture
Pizza is incredibly popular in Brazil, particularly in cities like São Paulo, which boasts a large number of pizzerias. Brazilians enjoy experimenting with toppings and flavor combinations, resulting in many unique variations beyond the traditional Italian options.
Popular Topping
Pizza Portuguesa is among the most requested and beloved pizza toppings, competing with traditional options like Margherita and other Brazilian creations.
Pizza Portuguesa offers a savory and slightly tangy flavor profile. The combination of ham, eggs, onions, olives, and mozzarella creates a rich and satisfying taste experience.
The saltiness of the ham is balanced by the sweetness of the onions. Hard-boiled eggs add a creamy texture and protein, while olives provide a briny, slightly bitter note. The mozzarella cheese binds all the ingredients together with its mild, milky flavor and provides a melty base. Tomato sauce brings acidity and sweetness to enhance the overall flavor.
Egg Preparation
Hard-boil the eggs until fully cooked, then slice them evenly for easy distribution on the pizza. Avoid overcooking to prevent a rubbery texture.
Onion Caramelization
Lightly caramelize the onions before adding them to the pizza. This brings out their sweetness and reduces their sharpness, creating a more balanced flavor.
Olive Type
Choose a high-quality olive, pitted and sliced. The flavor of the olive significantly impacts the final taste. Consider using green or black olives, depending on your preference. Avoid using olives that have been soaked in too much brine, as this can make the pizza too salty.
Sauce Amount
Use a moderate amount of tomato sauce to avoid a soggy crust. Spread the sauce evenly over the dough, leaving a small border for the crust.
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