Let me tell you about the first time I tasted this pizza. It was in a tiny corner pizzeria in São Paulo, the kind of place where the walls are stained with decades of tomato sauce splatters and the air smells like wood-fired dreams. One bite of that crispy crust, that impossibly creamy Catupiry cheese swirling with sweet corn kernels, and I understood why Brazilians guard this combination like a national secret. Today, I’m bringing that magic to your kitchen—no passport required.
Why This Recipe Works
- That Cheese Though: Catupiry isn’t just cheese—it’s a cloud of tangy, velvety bliss that makes mozzarella look basic.
- Corn’s Sweet Surprise: Forget everything you know about pizza toppings. These golden kernels burst with freshness, cutting through the richness like sunshine through rain.
- Crust Science: Par-baking isn’t just a step—it’s your insurance policy against sad, floppy pizza.
- Weeknight Hero: With store-bought dough and pantry staples, you’re 35 minutes away from pure joy.
The Story Behind the Sauce
When Italian immigrants brought pizza to Brazil, they couldn’t predict what would happen next. Enter Catupiry—a creamy cheese invented in 1911 that Brazilians promptly smothered on everything. Paired with sweet corn (a local staple), it became the ultimate comfort food mashup. This pizza isn’t just dinner—it’s edible cultural heritage.
Essential Ingredients & Tools
Ingredients for the Dough
- 1 lb (450g) pizza dough (homemade or store-bought)
- 1 tbsp olive oil (for brushing)
Ingredients for the Sauce
- ½ cup tomato pizza sauce (thick, not watery)
Ingredients for the Toppings
- 1 tub (250g) Catupiry cheese (or substitute: 4 parts cream cheese + 1 part sour cream + pinch of citric acid)
- 1 cup sweet corn kernels (drained thoroughly)
- 1½ cups (170g) shredded low-moisture mozzarella (block, not pre-shredded)
- 1 tsp dried oregano (optional but recommended)
Tools You’ll Need
- Pizza stone or baking steel (or inverted baking sheet in a pinch)
- Pizza peel or flat baking sheet
- Rolling pin (or wine bottle in a pinch)
- Piping bag or spoon (for Catupiry dollops)
Serves: 4 | Prep Time: 20 mins | Cook Time: 12–15 mins | Total Time: 35 mins
How to Make Brazilian Pizza with Catupiry Cheese and Corn
- Preheat Like a Pro
Place your pizza stone in the lower third of the oven and heat to 500°F (260°C) for 45 minutes. If using a baking steel, extend to 1 hour. This isn’t just heating—it’s creating the blistering hot surface needed for that perfect crisp crust.
- Shape with Confidence
On a floured surface, stretch or roll the dough to a 12–14-inch circle, leaving slightly thicker edges. If the dough snaps back, let it rest 5 minutes—gluten needs to relax too. Transfer to a cornmeal-dusted peel to prevent sticking.
- Par-Bake for Perfection
Prick the center with a fork to prevent bubbles, then bake for 3–4 minutes until slightly puffed. Brush the edges with 1 tbsp olive oil now for extra golden crispness. This step ensures your crust won’t go soggy under toppings.
- Build with Care
Brush the par-baked crust with oil, then spread a thin layer of ½ cup tomato pizza sauce—about ¼ cup max. Sprinkle 1½ cups (170g) shredded mozzarella evenly, then scatter 1 cup well-drained corn. For the Catupiry, pipe or spoon walnut-sized dollops of 1 tub (250g) Catupiry cheese evenly across the pizza. Don’t spread—the cheese should warm but not melt completely.
- Final Bake to Glory
Return to the oven for 8–12 minutes, rotating halfway, until the crust is golden and cheese has caramelized spots. This is the Maillard reaction working its flavor magic.
- Rest Before Devouring
Let cool 2–3 minutes—this allows the cheese to set for cleaner slices. Use a sharp pizza wheel and cut with a rocking motion to preserve those beautiful toppings.
Pro Technique
Catupiry Mastery
Chilled Catupiry is easier to handle. For picture-perfect swirls, use a piping bag with a star tip. No bag? Dip your spoon in hot water between dollops to prevent sticking.
Corn Drainage Hack
Even “drained” canned corn retains moisture. Spread kernels on paper towels and pat dry—excess water steams the crust. For fresher flavor, use thawed frozen corn sautéed lightly in butter.
Chef’s Wisdom
Soggy Crust Solutions
The main culprits: skipping par-baking or over-saucing. If your oven runs cool, finish under the broiler for 1–2 minutes to crisp the top without overcooking the base.
Cheese Truths
Pre-shredded mozzarella contains anti-caking agents that hinder melting. Always shred your own from a block. For extra browning, mix in 20% provolone—its higher fat content promotes caramelization.
Storage & Freshness Guide
Best Fresh
Like most great loves, this pizza shines when eaten immediately. If preparing ahead, keep toppings prepped and assemble just before baking.
Leftover Revival
Store in an airtight container for up to 2 days. Reheat on an oven rack at 375°F (190°C) for 5–8 minutes—microwaving turns it rubbery. For single slices, crisp in a dry skillet.
Freezer Warning
Catupiry’s texture turns grainy when frozen. If necessary, freeze only the par-baked crust and add fresh toppings after thawing.
Nutrition Profile
| Nutrient | Per Serving |
|---|---|
| Calories | 550 |
| Protein | 22g |
| Carbohydrates | 65g |
| Fat | 24g |
| Fiber | 4g |
Ingredient Variations and Their Impact
Catupiry Substitute
Mix 4 parts cream cheese + 1 part sour cream + pinch of citric acid. For depth, stir in finely grated Parmesan.
Gluten-Free Option
Use certified GF pizza dough with rice/tapioca flour blend. Brush crust with garlic-infused oil before saucing.
Protein Boost
Add shredded rotisserie chicken tossed with smoked paprika. For Brazilian flair, marinate chicken in lime juice and cumin first.
Vegan Version
Replace Catupiry with cashew cream (blended soaked cashews + nutritional yeast + salt). Use dairy-free mozzarella.
Perfect Pairings
Complementary Dishes
- Batata Palha: These crispy shoestring potatoes add addictive crunch when scattered over slices.
- Couve à Mineira: Sautéed Brazilian collard greens with garlic provide peppery freshness to cut through richness.
Drinks
- Guaraná Antarctica: Brazil’s iconic fruity soda with gentle caffeine fizz balances the pizza’s creaminess.
- Caipirinha: The lime and cachaça cocktail’s acidity refreshes the palate between indulgent bites.
Something Sweet
- Brigadeiros: These chocolate fudge truffles rolled in sprinkles continue the Brazilian theme beautifully.
- Mango Sorbet: A tart, chilled scoop provides the perfect contrast to the pizza’s warmth and richness.
FAQs
Q: Can I use regular cream cheese instead of Catupiry?
A: While not identical, a mix of cream cheese and sour cream approximates the texture. Add a pinch of citric acid or lemon juice for tang.
Q: How do I prevent a soggy crust?
A: Three keys: 1) Always par-bake, 2) Use minimal sauce, 3) Drain corn thoroughly (pat dry with paper towels).
Q: Can I make this ahead?
A: Prep dough and toppings in advance, but assemble just before baking for best texture.
Brazilian Pizza with Catupiry Cheese and Corn: A Creamy, Sweet Love Letter to São Paulo
Make Brazilian Pizza with Catupiry Cheese and Corn at home—creamy, sweet, and irresistibly cheesy. Try this authentic São Paulo favorite today!
Ingredients
For the Dough
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1 lb pizza dough (450g)
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1 tbsp olive oil
For the Sauce
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½ cup tomato pizza sauce
For the Toppings
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1 tub Catupiry cheese (250g)
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1 cup sweet corn kernels
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1½ cups shredded mozzarella (170g)
-
1 tsp dried oregano
Instructions
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Preheat oven to 500°F (260°C) with pizza stone for 45 mins.01
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Shape dough to 12–14-inch circle on floured surface.02
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Par-bake crust for 3–4 mins, pricked with fork.03
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Brush with oil, add thin sauce layer, then toppings.04
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Bake 8–12 mins until golden.05
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Rest 2–3 mins before slicing.06
