Recipe for Pizza de Frango e Catupiry com Borda Recheada

This is a recipe for a chicken and catupiry pizza with a catupiry stuffed crust (frango e catupiry com borda recheada.)   It's a combination of a few recipes that I put together and found it works well.  Catupiry is a Brazilian soft cheese; outside of Brazil, you may be able to find it in Brazilian shops.  If you can't find it, try any kind of cheese and let me know if it works!  This recipe works perfectly well for any topping of your choice, so go nuts!

Ingredients

Base

1 table spoon yeast (eg 1 sachet)

1 coffee spoon salt

1 teaspoon sugar

1 egg

1 cup of warm milk

3 tablespoons olive oil

Plain flour (enough to make up the dough)

1 packet Catupiry (divide between the stuffed crust and the topping)

Topping

Chicken, roasted and shredded

1 can chopped tomatoes

1 tablespoon tomato puree

2 cloves garlic

1/2 medium sized onion, chopped

salt and pepper to taste

Fresh basil and parsley

Dried oregano to garnish

a few slices mozzarella

Method

Topping

1. In a saucepan, fry the onions and garlic until the onions are soft
2. Add the chicken and mix well
3. Add the tomatoes, tomato puree, basil and parsley and cook over a low heat until the sauce thickens.
4. Leave the topping to one side until ready to add to the pizza
5. Add salt and pepper to taste

Pizza

1. Preheat oven to 200°C (390°F)
2. Activate the yeast by stirring into ¼ cup of warm water (35-45°C, 100-110°F) with 1 teaspoon of sugar.  Let it stand for 10 minutes until it foams and doubles in volume.
3. Mix all the ingredients together in a large bowl, adding extra flour until the dough no longer sticks to your hands.
4. Knead the dough on a floured surface for approx 15 min.
5. Roll out the dough until it is thin and round.
6. Grease the pizza tray (or baking tray) with a little olive oil
7. Lay the dough on the pizza tray, ensuring the dough extends an extra inch or so over the edge of the tray.
8. Use a piping bag to pipe a thick ring of catupiry around the dough, roughly marking out the edges of the pizza tray.
9. Fold the dough over the catupiry and firmly press into the base of the pizza.
10. Prick the dough with a form in several places.
11. Put in the oven for approx 10 minutes until the dough is slightly golden.
12. Remove the dough from the oven
13. Lay a few slices of mozzarella on the base
14. Spoon the chicken mixture on top of the mozzarella
15. Pipe the remaining catupiry over the chicken and garnish with dried oregano
16. Put the pizza back in the oven for approx 10 minutes until the crust is golden and the toppings are cooked.
17. Leave to cool a little before serving.

Piping the catupiry (use more cheese than I used!)

Folding the dough over the catupiry

Finishing touches before first bake

After baking (we put some mozzarella slices under the topping)

Frango...

... com catupiry

Ready for the oven

Ready for eating