Discovering Pizza de Frango com Catupiry: Brazil’s Ultimate Chicken Pizza Sensation

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In the vibrant world of global cuisine, few dishes capture the essence of Brazilian flavors quite like pizza de frango com catupiry. This beloved topping combination has become a staple in pizzerias across Brazil and beyond, blending tender shredded chicken with the creamy indulgence of catupiry cheese.

If you’re a pizza enthusiast looking to explore international twists, pizza de frango com catupiry offers a perfect gateway into the rich tapestry of South American street food and home cooking. Originating from the bustling streets of São Paulo, pizza de frango com catupiry stands out for its unique balance of savory, creamy, and slightly tangy notes that make every bite memorable.

In this comprehensive guide, we’ll delve into everything you need to know about pizza de frango com catupiry, from its origins to how you can recreate it in your own kitchen. Get ready to embark on a flavorful journey that might just become your new favorite pizza obsession.

Table of Contents

What Is Pizza de Frango com Catupiry?

At its heart, pizza de frango com catupiry is a classic Brazilian pizza variation featuring shredded chicken (frango) topped with catupiry, a signature creamy cheese that’s quintessentially Brazilian. Unlike traditional Italian pizzas that prioritize simplicity with tomato sauce and mozzarella, pizza de frango com catupiry embraces a more indulgent profile.

The base typically starts with a thin or medium crust—São Paulo style—spread with marinara or tomato sauce, layered with mozzarella for that classic melt, and then crowned with seasoned shredded chicken.

The star of the show, however, is the catupiry, which is dolloped or spread generously on top, creating a velvety, almost custard-like finish that ties everything together.

Catupiry itself is a soft, spreadable cheese invented in Brazil, known for its mild, tangy flavor and smooth texture that’s reminiscent of a cross between cream cheese and ricotta. In pizza de frango com catupiry, this cheese doesn’t just add creaminess; it acts as a binding element, soaking into the chicken and crust during baking to infuse every layer with richness.

Often, pizza de frango com catupiry includes additional touches like sweet corn kernels for a subtle sweetness that contrasts the savory chicken, or green olives for a briny pop. This combination results in a pizza that’s hearty yet light, perfect for sharing among friends or enjoying solo on a cozy night in.

What makes pizza de frango com catupiry so approachable is its versatility. It’s not overly spicy or heavy, appealing to a wide audience from kids to adults. In Brazil, it’s commonly served in large, rectangular trays sliced into small squares, encouraging communal eating straight from the hand—no forks required.

For those new to Brazilian cuisine, trying pizza de frango com catupiry is an eye-opening experience that highlights how pizza has evolved far beyond its Neapolitan roots into a global canvas for cultural fusion.

The History of Pizza de Frango com Catupiry

The story of pizza de frango com catupiry is deeply intertwined with Brazil’s culinary evolution, particularly in the state of São Paulo, where Italian immigrants brought pizza-making traditions in the early 20th century.

Pizza itself arrived in Brazil around the 1910s, but it wasn’t until the post-World War II era that pizzerias began popping up in urban centers. By the 1970s and 1980s, Brazil experienced a massive pizza boom, fueled by economic growth and a growing middle class eager for affordable, social dining options.

It was during this period that pizza de frango com catupiry emerged as a national favorite.

Catupiry, the key ingredient in pizza de frango com catupiry, has its own fascinating backstory. Created in 1911 by Italian immigrants Giovanni Biasibetti and his wife in São Paulo, catupiry started as a family recipe for a creamy cheese made from a blend of cow’s milk, sheep’s milk, and a touch of buffalo milk.

The name “catupiry” is derived from the Tupi-Guarani indigenous words meaning “good thing produced by the catu tree,” though it’s more a nod to the cheese’s quality than any literal connection. Initially sold door-to-door, catupiry gained traction in the 1920s when it was commercialized, becoming a pantry staple for Brazilian households.

Its rise to fame in pizzas, especially pizza de frango com catupiry, coincided with the cheese’s widespread availability in the 1970s.

The specific topping of frango com catupiry—shredded chicken with catupiry—was innovated in São Paulo pizzerias in the 1980s, born out of a desire to create affordable, flavorful options using local ingredients like chicken, which was plentiful and inexpensive.

One legendary tale credits a pizzeria in the Brás neighborhood for first pairing the two, quickly turning pizza de frango com catupiry into a menu essential. By the 1990s, it had spread nationwide and even internationally through Brazilian diaspora communities in the US, Europe, and Japan.

Today, pizza de frango com catupiry symbolizes Brazil’s pizza culture, which Wikipedia notes as one of the most diverse in the world, with over 30 unique toppings far removed from Italian orthodoxy. This history underscores how pizza de frango com catupiry isn’t just food—it’s a cultural icon reflecting immigration, innovation, and the joys of communal eating.

Key Ingredients for Making Pizza de Frango com Catupiry

Crafting an authentic pizza de frango com catupiry starts with sourcing the right ingredients, many of which are easy to find but come together for a distinctly Brazilian taste.

The foundation is a simple pizza dough: about 500g of all-purpose flour, 300ml of water, 20g of yeast, salt, and a bit of sugar for subtle sweetness. For the sauce, opt for a basic tomato marinara—canned tomatoes, garlic, onions, and herbs simmered to perfection.

The shredded chicken in pizza de frango com catupiry is crucial; use about 300g of cooked, seasoned frango—think boiled or grilled breast meat flavored with garlic, onion, salt, pepper, and perhaps a dash of soy sauce or lime for that Brazilian flair.

Mozzarella cheese, around 200g shredded, provides the melty base layer. But the hero is catupiry: 200-300g of the authentic brand, which you can find in Latin markets or online. Its creamy consistency is irreplaceable, offering a milder tang than American cream cheese.

Optional add-ins elevate pizza de frango com catupiry further: sweet corn (milho) for 100g of crunch and sweetness, green olives for brininess, and oregano for aroma. Fresh basil or parsley as a garnish adds a vibrant finish.

These ingredients ensure pizza de frango com catupiry remains true to its roots while being adaptable for home cooks everywhere. Pro tip: If catupiry is hard to source, a homemade version blending cream cheese, heavy cream, and a pinch of salt can approximate it, though nothing beats the original for pizza de frango com catupiry.

Step-by-Step Recipe to Make Pizza de Frango com Catupiry at Home

Making pizza de frango com catupiry from scratch is rewarding and straightforward, yielding a 12-inch pie that serves 4. Start with the dough: In a bowl, dissolve 20g yeast in 300ml warm water with 1 tsp sugar. Add 500g flour, 1 tsp salt, and 2 tbsp olive oil. Knead for 10 minutes until smooth, then let rise for 1 hour in a covered bowl.

While rising, prepare the chicken: Shred 300g cooked frango and season with minced garlic, onion, salt, pepper, and lime juice. For the sauce, sauté onions and garlic in oil, add 400g crushed tomatoes, simmer 15 minutes with herbs.

Preheat your oven to 475°F (245°C) with a pizza stone if available. Roll out the dough on a floured surface to fit your pan. Transfer to a baking sheet, prick with a fork, and pre-bake for 5 minutes.

Assemble pizza de frango com catupiry: Spread 1/2 cup sauce evenly, leaving a border. Sprinkle 200g mozzarella, then the seasoned chicken. Add corn and olives if desired.

Dollop or pipe 250g catupiry in swirls or lines across the top—this is the signature touch of pizza de frango com catupiry. Bake for 10-15 minutes until the crust is golden and cheese bubbly.

Let rest 5 minutes, slice, and serve hot. This recipe captures the essence of pizza de frango com catupiry, with its creamy topping melting into the chicken for ultimate comfort.

Total time: About 2 hours, including rising. For a stuffed crust version of pizza de frango com catupiry, pipe catupiry along the dough edge before folding over— a fun twist straight from Brazilian recipes.

Variations and Twists on Pizza de Frango com Catupiry

While the classic pizza de frango com catupiry is unbeatable, creative variations keep it exciting. For a vegetarian spin, swap chicken for hearts of palm or mushrooms, maintaining the catupiry’s creaminess. Add bacon bits for a smoky pizza de frango com catupiry that appeals to meat lovers, or incorporate heart of palm for a lighter, tropical vibe.

In Brazil, pizza de frango com catupiry often appears with a borda recheada—stuffed crust filled with more catupiry or even chocolate for dessert versions, though savory rules for the original. International twists include a BBQ version of pizza de frango com catupiry, where the chicken is tossed in sauce before topping, or a spicy one with jalapeños to cut the richness.

For gluten-free pizza de frango com catupiry, use cauliflower or almond flour doughs that hold up to the heavy toppings. Vegan adaptations replace catupiry with cashew-based cream cheese and plant-based chicken substitutes.

These variations ensure pizza de frango com catupiry evolves with dietary needs while honoring its Brazilian heritage. Experimenting at home can lead to your signature take on this timeless dish.

Why Pizza de Frango com Catupiry is So Popular Worldwide

Pizza de frango com catupiry’s global appeal lies in its comforting familiarity with an exotic twist. In Brazil, it’s a top seller in pizzerias, often outselling Margherita due to its crowd-pleasing flavors—savory chicken, sweet corn, and creamy catupiry create a balanced bite that’s addictive.

São Paulo alone consumes millions of pizzas yearly, with pizza de frango com catupiry leading the pack as a symbol of casual dining.

Internationally, Brazilian expats have popularized pizza de frango com catupiry in cities like New York, London, and Tokyo, where Latin markets stock catupiry. Its rise on social media, with TikTok recipes and Reddit shares, has sparked curiosity among foodies.

The dish’s affordability—chicken is budget-friendly—and ease of preparation make it ideal for home cooks. Nutritionally, it offers protein from chicken and calcium from cheeses, though moderation is key for the indulgence.

Culturally, pizza de frango com catupiry represents fusion: Italian pizza meets Brazilian innovation, appealing to diverse palates. Reddit users rave about its uniqueness compared to “weird” Brazilian toppings like banana, but pizza de frango com catupiry’s subtlety wins converts.

As global cuisine blurs borders, pizza de frango com catupiry’s popularity surges, proving that sometimes, the best innovations come from unexpected pairings.

Where to Find the Best Pizza de Frango com Catupiry

For authentic pizza de frango com catupiry, head to Brazil’s pizzeria hubs like São Paulo’s Bráz Pizzaria or Pizzy chain, where it’s made fresh daily. In the US, spots like Brazilian Bowl in Chicago or Fogo de Chão restaurants offer solid versions. Online delivery via apps like Uber Eats often features pizza de frango com catupiry from local Brazilian eateries.

If traveling, Rio de Janeiro’s beachside spots serve pizza de frango com catupiry as a post-surf snack. For home enjoyment, import catupiry from Amazon or visit ethnic grocers. Whether dining out or DIY, seeking quality ensures the true taste of pizza de frango com catupiry shines through.

Conclusion

Pizza de frango com catupiry is more than a topping—it’s a celebration of Brazilian ingenuity, blending simple ingredients into a dish that’s universally loved. From its São Paulo origins to modern global adaptations, pizza de frango com catupiry embodies the joy of pizza as a shared experience.

Whether you’re baking it at home or savoring it at a local pizzeria, this creamy chicken delight invites you to explore bold flavors. Next time you’re craving pizza, opt for pizza de frango com catupiry and taste why it’s a enduring favorite. With its rich history and endless appeal, pizza de frango com catupiry deserves a spot on every pizza lover’s radar.

FAQs

What exactly is pizza de frango com catupiry?

Pizza de frango com catupiry is a Brazilian pizza topped with shredded chicken, mozzarella, and catupiry cheese, often including corn for added sweetness.

Where did pizza de frango com catupiry originate?

It originated in São Paulo, Brazil, in the 1980s during the country’s pizza boom, combining local chicken with the iconic catupiry cheese.

What is catupiry in pizza de frango com catupiry?

Catupiry is a creamy Brazilian cheese, similar to cream cheese but milder and spreadable, invented in 1911 by Italian immigrants.

Is pizza de frango com catupiry spicy?

No, pizza de frango com catupiry is mildly flavored, focusing on savory chicken and creamy catupiry without heat, though you can add spices if desired.

Can I make pizza de frango com catupiry without catupiry cheese?

Yes, substitute with cream cheese mixed with a bit of ricotta, but authentic catupiry elevates the traditional pizza de frango com catupiry experience.