Description

This Brazilian-style pizza blends bold South American flavors with easy, weeknight-friendly preparation. The base is crisp pita bread topped with a smoky roasted red pepper chimichurri, succulent shrimp, diced linguica sausage, tender hearts of palm, and creamy burrata. It’s a lively fusion of textures and tastes—smoky, tangy, and creamy—perfect for dinner parties or a fun twist on pizza night.

Ingredients for Brazilian Pizza with Roasted Red Pepper Chimichurri

For the pizza

• 4 pita breads
• ½ pound shrimp (31/35 count)
• ½ onion, chopped
• 4–6 ounces burrata cheese
• 4 ounces linguica sausage, diced
• 2 hearts of palm, sliced

For the roasted red pepper chimichurri

• 1 cup roasted red peppers
• ½ teaspoon salt
• ¼ cup olive oil
• ½ cup fresh parsley, chopped
• ¼ cup white wine vinegar
• 2 teaspoons smoked paprika
• 5 garlic cloves
• ¼ cup fresh lemon juice

Optional substitutions

• Pita bread: swap for naan or a traditional pizza crust if preferred.
• Linguica: any sausage works, or use a plant-based sausage for a vegetarian option.
• Hearts of palm: marinated artichoke hearts are a good alternative.
• Burrata: fresh mozzarella or ricotta can substitute if burrata isn’t available.

How to Make Brazilian Pizza — Step by Step

Step 1: Prepare the linguica and shrimp

1. Heat a skillet over medium heat and brown the diced linguica until it becomes crispy and releases its flavor. Remove and set aside.
2. Using the same skillet, cook the shrimp about 1 minute per side until pink and opaque. Avoid overcooking to keep them tender. Remove and set aside.

Step 2: Preheat the oven and arrange the crusts

Preheat the oven to 400°F (200°C). Place the pita breads on a parchment-lined baking sheet, spaced evenly so they crisp uniformly.

Step 3: Spread the chimichurri

Spread 2–3 tablespoons of the roasted red pepper chimichurri over each pita to create a flavorful base.

Step 4: Add the toppings

Distribute the chopped onion, sliced hearts of palm, and browned linguica over the chimichurri on each pita. Top with the cooked shrimp, then spoon 2–3 tablespoons of burrata over each pizza for a creamy finish.

Step 5: Bake

Bake for 20–25 minutes, until the pita edges are golden and the cheese is bubbly and slightly browned. Remove from the oven and let the pizzas rest briefly before serving.

Step 6: Serve

Serve with additional chimichurri on the side for dipping and garnish with extra parsley or a squeeze of lemon if desired.

How to Make the Roasted Red Pepper Chimichurri

Place the roasted red peppers, salt, olive oil, parsley, white wine vinegar, smoked paprika, garlic cloves, and lemon juice in a blender or food processor. Pulse until you reach a slightly coarse, saucy texture—bright, tangy, and smoky. Adjust seasoning to taste. The sauce develops more depth after a few hours in the fridge.

Helpful Tips

• Make chimichurri ahead: The sauce keeps in the refrigerator for up to five days and tastes even better after a few hours.
• Pre-bake for extra crunch: For a crispier crust, bake the pita for 5 minutes before adding toppings.
• Use fresh ingredients: Fresh parsley, lemon juice, and garlic elevate the chimichurri’s bright flavor.
• Don’t overcook shrimp: Shrimp cook quickly; remove them as soon as they turn pink to avoid a rubbery texture.
• Cheese choices: High-quality burrata gives a rich finish, but fresh mozzarella or ricotta are fine alternatives.

Serving Suggestions

This pizza pairs well with a crisp green salad—arugula with lemon vinaigrette is ideal—and a cold, refreshing beverage. A citrusy lemonade or iced tea complements the chimichurri’s tang. For a themed meal, pair with Brazilian-inspired sides like a simple black bean salad or grilled vegetables.

Nutritional Information (per serving)

• Calories: 520 kcal
• Protein: 26 g
• Fat: 25 g
• Carbohydrates: 49 g
• Fiber: 6 g
• Sugar: 3 g

Storage and Leftovers

Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes to restore some crispness. Microwaving is faster but will make the crust softer.

Frequently Asked Questions

1. Can I use a different crust? Yes—naan, flatbread, or homemade pizza dough work well.
2. Can I freeze the pizza? Freezing a fully assembled, fully cooked pizza is not recommended. You can freeze the chimichurri or dough separately.
3. Is burrata necessary? Burrata adds creaminess but mozzarella or ricotta are suitable substitutes.
4. How to make it vegetarian? Omit the shrimp and linguica and load the pizza with roasted or sautéed vegetables like zucchini, eggplant, mushrooms, or bell peppers.

Related Recipes

• Ultimate Cowboy Casserole Cornbread – a hearty casserole with cornbread topping
• Sausage Balls with Red Lobster Mix – an easy, savory appetizer

Conclusion

This Brazilian-style pizza with roasted red pepper chimichurri brings bold, bright flavors to the table with minimal fuss. The combination of smoky chimichurri, juicy shrimp, savory linguica, and creamy burrata makes a memorable, shareable meal. Try it for your next pizza night and adjust toppings to suit your taste—this recipe is built for flexibility and flavor.