During the time I spent in Brazil, one of my favorite meals was pizza with a Brazilian twist: Linguiça pizza. 

Linguiça isn't actually Brazilian, but came to that country by way of Portugal. It's a Portuguese cured pork sausage seasoned with garlic and paprika - very similar to Spanish chorizo.


Anyway, it's commonly found in Brazil's national dish, feijoada, as well as a topping for pizza. The linguiça pizzas I enjoyed in Brazil often also had sliced hard-boiled eggs as a topping, and you could try that, as well. 

You could use store-bought pizza dough and sauce for this recipe, or check out the links below to my homemade versions. 

Ingredients: 

1 batch all-purpose pizza dough (makes 2 thin crust 12"-14" pizzas or 1 large, thicker crust pizza)

Pizza sauce -  homemade or store-bought (see my method for making pizza sauce here)

Parmesan cheese, grated

Fresh basil, chopped

Fresh mozzarella cheese

thinly sliced red onion

2 oz. linguiça, per pizza

Cornmeal, for dusting the pizza paddle


Method:

Preheat the oven to 550 F. (or higher, if it will go higher - I like to cook my pizzas at around 650-700 F.)

Divide the pizza dough in half to make two pizzas and roll into balls. 

Prepare your pizza toppings: slice the mozzarella, linguiça and onion, chop the basil, etc. 


On a surface sprinkled with flour, roll a ball of the pizza dough out into a circle using your hands or a wooden roller dusted with flour. 

Transfer the dough to a pizza paddle dusted with cornmeal. 


Spread a thin coating of pizza sauce over the dough. 


Sprinkle grated parmesan and chopped basil on top of the pizza sauce. 


Add the remainder of the pizza toppings: mozzarella, red onion and linguiça. 


Place into the preheated oven and cook until the cheese is bubbly and begins to brown a bit. 

Allow the pizza to cool down for a few minutes, slice and serve. 


Photos by Ted Scheffler