Name: Shrimp Catupiry Brazilian Pizza
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12-inch pizza
Cuisine: Brazilian cuisine
Ingredients: 1 pcs pizza dough (store-bought, 12-inch); 250 g shrimp (peeled, deveined, tails on or off); 200 g catupiry cheese (room temperature); 2 pcs garlic (cloves, minced); 1 tbsp olive oil; 2 tbsp fresh parsley (chopped); 0.5 tsp red pepper flakes (or to taste); salt (to taste); black pepper (to taste)

A close-up of a freshly baked Brazilian Shrimp Catupiry Pizza, sliced and presented on a rustic wooden cutting board. The pizza is generously topped with a velvety, melted white Catupiry cheese base, adorned with succulent pink shrimp. Vibrant green parsley and a few red pepper flakes are scattered over the toppings, contrasting beautifully with the golden, crispy crust. The image captures the war

Step into the vibrant world of Brazilian culinary excellence with this unique Shrimp Catupiry Brazilian Pizza. This dish redefines the classic pizza experience, offering a celebration of creamy, savory, and subtly spicy notes deeply rooted in Brazilian gastronomic heritage. Forged in São Paulo, Brazilian pizzas are known for their thin, crispy crusts and adventurous toppings, often featuring local ingredients like Catupiry cheese. This recipe starts with a perfectly cooked thin crust, generously spread with Catupiry, a beloved Brazilian creamy cheese that is tangy, rich, and melts beautifully. Succulent, plump shrimp are delicately sautéed with fragrant garlic and fresh herbs, then artfully scattered over the creamy cheese base. A finishing sprinkle of vibrant fresh parsley and a hint of red pepper flakes not only adds visual appeal but also provides a gentle warmth that perfectly balances the richness of the cheese and the sweetness of the shrimp. This pizza is an exciting departure from conventional toppings, inviting you to explore how a familiar format can embrace extraordinary new flavor profiles. It's surprisingly quick to assemble, making it an ideal choice for an elevated weeknight dinner, a festive gathering, or simply when you crave a taste of Brazil's innovative pizza scene.

Preparation time: 25 min
Cooking time: 15 min
Total time: 40 min
Servings: 1

Instructions

1Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven while preheating.
2Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
3Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Season with salt and black pepper. Remove from heat and set aside.
4On a lightly floured surface, stretch or roll out the pizza dough to your desired thickness for a 12-inch pizza.
5Carefully transfer the dough to a pizza peel dusted with cornmeal or directly onto your preheated pizza stone/baking sheet.
6Evenly spread the room-temperature Catupiry cheese over the pizza dough, leaving a small border for the crust.
7Arrange the cooked shrimp over the Catupiry cheese. Sprinkle with red pepper flakes (if using) and half of the fresh parsley.
8Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly caramelized at the edges.
9Remove the pizza from the oven, garnish with the remaining fresh parsley, slice, and serve hot.

Instructions

1Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven while preheating.
2Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
3Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Season with salt and black pepper. Remove from heat and set aside.
4On a lightly floured surface, stretch or roll out the pizza dough to your desired thickness for a 12-inch pizza.
5Carefully transfer the dough to a pizza peel dusted with cornmeal or directly onto your preheated pizza stone/baking sheet.
6Evenly spread the room-temperature Catupiry cheese over the pizza dough, leaving a small border for the crust.
7Arrange the cooked shrimp over the Catupiry cheese. Sprinkle with red pepper flakes (if using) and half of the fresh parsley.
8Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly caramelized at the edges.
9Remove the pizza from the oven, garnish with the remaining fresh parsley, slice, and serve hot.

Nutrition Information

Calories: 650 kcal
Protein: 45 g
Fat: 35 g
Carbs: 40 g

Nutrient	Per serving
Calories	650 kcal
Protein	45 g
Fat	35 g
Carbs	40 g

Tips

Ensure Catupiry cheese is at room temperature before spreading. If it's too cold, microwave it for 10-15 seconds to soften slightly, but do not melt.
For an extra crispy crust, pre-bake the empty pizza dough for 5 minutes before adding toppings, especially if not using a pizza stone.
A squeeze of fresh lime juice over the finished pizza can add a bright, zesty counterpoint to the rich cheese and shrimp.