Brazilian Stuffed Crust Pizza
- Ingredients:7
- Servings:8
- Calories per serving:320
Brazilian Stuffed Crust Pizza
- Ingredients:7
- Servings:8
- Calories per serving:320
Take your pizza game to another level with this Brazilian recipe twist.
Ingredient
Prep
| Ingredient | Weight | Measure |
|---|---|---|
| Gold Medal™ All Trumps™ Dough Ball, 16 oz (13385) | 1 lb | 1 each |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Catupity™ soft cheese | 8 oz | 1 pouch |
| Romesco sauce, prepared | 3 oz | 1/3 cup |
| Mozzarella cheese, shredded | 4 oz | 1 cup |
| Red onion, thinly sliced | 2 oz | 1/2 cup |
| Chicken, shredded, cooked | 4 oz | 1 cup |
Finishing
| Ingredient | Weight | Measure |
|---|---|---|
| Cilantro, fresh, chopped | ---Value Not Available | 1/3 cup |
Instructions
- Prep
Spray sheet pan or dough box with pan spray then add frozen dough ball and spray top also; cover and refrigerate overnight.
Remove from refrigerator and let stand at room temperature 15-30 minutes.
Place dough on a lightly floured surface and dust top with flour then gently push in a circular motion to remove most of the air bubbles.
Pick up dough and stretch outwards using thumbs and index fingers; moving around edges in a circular motion until the dough fits onto the tops of your knuckles.
Stretch and turn the dough evenly until it reaches a size of 17-inch diameter.
Transfer to either a pizza screen for Impinger oven or parchment-lined full sheet pan for Standard oven.
- Assembly
Pipe half the cheese pouch around the edges of the crust, leaving a 3/4-inch space before the edge.
Fold the edges of the dough over the cheese, pinching down to seal.
Top with romesco sauce, mozzarella cheese, red onion and chicken then bake until golden brown.
| Bake | Temp | Time |
|---|---|---|
Impinger Oven |
425°F |
8-10 minutes |
Standard Oven |
450°F |
11-13 minutes |
- Finishing
Remove from oven and pipe the remaining pouch cheese over the top of the pizza and sprinkle with fresh cilantro.
Slice into 8 pieces and serve immediately.
Recipe Tips
If you can’t find Catupiry cheese, string cheese is an excellent substitute! Cut four 1-oz pieces of string cheese in half lengthwise and only use inside the crust. It is the perfect shape, width, and texture for creating those melty cheese pockets in a stuffed crust pizza.
Nutrition Facts
- Calories320
- Total Fat17g
- Protein15g
- Total Carbohydrate26g
- Sugars3g
Servings: 8
Serving Size: 1 slice
Amount Per Serving Calories : 320
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 17g | 27% |
| Saturated Fat | 7g | 37% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 1g | % Value Not Available |
| Polyunsaturated Fat | 0g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 45mg | 14% |
| Sodium | 560mg | 23% |
| Total Carbohydrate | 26g | 9% |
| Dietary Fiber | 1g | 5% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 3g | % Value Not Available |
| Protein | 15g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 15% |
| Iron | Value Not Available | 10% |
| Potassium | 85mg | 2% |
| Vitamin A | Value Not Available | 4% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 0% |
| Riboflavin | Value Not Available | 4% |
| Niacin | Value Not Available | 6% |
| Vitamin B6 | Value Not Available | 4% |
| Folic Acid | Value Not Available | 0% |
| Vitamin B12 | Value Not Available | 4% |
| Pantothenic Acid | Value Not Available | 2% |
| Phosphorus | Value Not Available | 10% |
| Magnesium | Value Not Available | 2% |
| Zinc | Value Not Available | 6% |
| Manganese | Value Not Available | 0% |
| Selenium | Value Not Available | 10% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*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. | ||
Exchanges
- Starch ½,
- Fruit 0,
- Other Carbohydrate 1,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 0,
- Very Lean Meat 1,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 1,
- Fat 1&½,
- Fruits 0c,
- Vegetables 0c,
- Grains 0oz-eq,
- Meat & Beans 1oz-eq,
- Dairy ½c,
- Fats & Oils 0tsp
Carbohydrate Choice
- Carbohydrate Choice2
