Portuguese Pizza (linguiça, São Jorge cheese, Bolo do Caco dough)

chorizo

🥗Healthier: turkey sausage

💰Cheaper: pepperoni

Turkey sausage reduces fat while maintaining flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella lowers calories without losing texture.

black olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Green olives are often less expensive and still add brininess.

ham

🥗Healthier: turkey ham

💰Cheaper: bacon

Turkey ham is leaner, while bacon adds a smoky flavor.

Cook sweet potato until extremely soft, then puree to make 1/2 cup.

Hydrate yeast with a pinch of sugar in warm water (between 105°F and 115°F).

Mix the pureed sweet potato with the hydrated yeast.

Add 1 teaspoon of salt to flour, then mix in the sweet potato and yeast mixture.

Let the dough hydrate for 10 minutes before kneading.

Knead the dough until it is slightly tacky but not sticky to hands.

Let the dough bulk ferment for about 4 hours at room temperature.

Cut the dough in half, form into balls, and let proof in a bowl with olive oil for 2 hours.

Prepare pizza sauce by heating olive oil in a pan, adding garlic and bay leaves, then collard greens, salt, and black pepper.

Add 1 1/2 cups of tomato puree to the sauce and simmer for 10 minutes.

Remove bay leaves from the sauce once done simmering.

Preheat oven to 450°F.

Stretch the pizza dough on a floured surface, keeping the rim intact.

Add the prepared sauce to the stretched dough, then top with sliced linguiça and grated São Jorge cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens