This Brazilian pizza is topped with succulent shrimp, Portuguese linguica, hearts of palm and creamy burrata cheese, all on top of a red pepper chimichurri sauce smothered pita bread crust. Packed full of flavor, you’re going to want to make these Brazilian style pita pizzas for days!
Sweet roasted red peppers blended with fresh lemon juice, tart vinegar and herbs and spices is the perfect base for this super “I need to eat this all day” Brazilian pizza recipe.
Lately, I have been all about adding shrimp to my pizzas. Because, well, shrimp guys. It’s so delicious. And I like them BIG. Who says size doesn’t matter?
These Brazilian pizzas are made on pita bread, but could also be made with naan or even regular pizza dough (probably not super thin crust dough though). It only takes 20 minutes in the oven for the pita bread to become nice and crispy, while your ingredients get all up close and personal with each other. And the cheese gets all melty.
Who else is with me on the melty cheese? One of the best things ever. Like microwaving those little individual packages of string cheese. Don’t tell me you guys didn’t do that!
But back to these yummy pizzas. Easy to make, so freakin’ delicious, what’s stopping you??
What is Brazilian Pizza?
It’s delicious, that what it is. I kidd (kinda). Brazilian pizza is similar to American, however, tends to have little or no sauce on it. Now for this recipe, we do use a light layer of sauce, but it is chimichurri sauce instead of your typical tomato sauce. Brazilian pizza usually has a thinner crust and can have a wide variety of toppings. Anything on a flatbread is typically considered pizza in Brazil.
They all should be pretty easy to find at your local grocery store, or you can buy many of them through the below Amazon links (affiliate links – I get a weee tiny commission if you buy through these links so I can keep these recipes coming!):
What are hearts of palm and what do they taste like?
Hearts of palm are so deliciously awesome. Once you try them, you’re going to want to eat them on everything! They are literally harvested from the inner core of certain growing palm trees (typically coconut, acai, and peach palms). The taste is similar to a mild artichoke and they look like white asparagus. They are tender, with just the perfect amount of crispness to them.
What is the difference between linguica and chorizo?
While typically made from the same cut of meat (both pork), chorizo has a much stronger flavor than linguica. Linguica tends to be a more mild sausage, while chorizo is typically spicy.
What is a substitute for linguica sausage?
Most pork sausage would be a good substitute – a milder andouille sausage, kielbasa, or Spanish chorizo are all great substitutes.
What is the difference between mozzarella and burrata?
Burrata is a buffalo milk cheese made from mozzarella and cream. The outer portion of the burrata is made of mozzarella, while the inner portion is filled with a soft stingy cheese soaked in cream for a deliciously buttery flavor.
How to Make Brazilian Pizza
The first step is to brown the linguica in a skillet over medium heat.
Remove the linguica from the pan, then add the shrimp, cooking for 1 minute per side until just turning pink.
How to make Chimichurri
While you cook your shrimp and linguica, you can prepare the chimichurri. This can also be done ahead of time. I usually make mine the day before so I have it ready. Either way its quick.
Combine ingredients in a food processor and blend until a sauce forms. It’s ok if it seems a little chunky – that adds some texture to our sauce.
**You can also use my traditional chimichurri sauce for this recipe – it will have a slightly different flavor, but will also be damn awesome**
Preheat the oven to 400 degrees and lay out each pita flatbread on a parchment lined baking sheet (you may need 2 baking sheets depending on the size).
Add 2-3 heaping tbsp. of roasted red pepper chimichurri and spread. Add the onions, hearts of palm and browned linguica. Top with the shrimp and drizzle some extra chimichurri sauce over the top if desired (optional).
Add 4-5 tsp. of burrata over the top of each flatbread pizza. Bake for 20-25 minutes, until the crust is golden brown and the cheese is bubbly.
Serve with extra chimichurri sauce on the side for crust dipping. Because who doesn’t love a crust dip?
I am really having a lot of fun with these Brazilian recipes – check out some of these other great ones:
Did you make this Brazilian shrimp pizza? Leave a comment below and let me know what you think!
Topped with shrimp, linguica, hearts of palm and creamy burrata, this Brazilian pizza has a crispy pita bread crust and an amazing red pepper chimichurri sauce.
- 4 Pita breads
- 1/2 lbs. shrimp, 16-20 ct.
- 1/2 onion, chopped
- 4-6 oz. burrata
- 4 oz. linguica, diced and browned
- 2 hearts of palm, sliced
- 1 cup roasted red peppers
- 1/2 tsp. salt
- 1/4 cup olive oil
- 1/2 cup parsley
- 1/4 cup white wine vinegar
- 2 tsp. smoked paprika
- 5 garlic cloves, smashed
- 1/4 cup fresh lemon juice
- Cook the shrimp in a skillet over medium heat until they just turn pink. Remove from pan. Add the linguica to the pan and cook until browned and caramelized. Set aside.
- Preheat the oven to 400 degrees. Arrange pita bread on a large parchment paper lined baking sheet.
Add 2-3 heaping tbps. of chimichurri and spread. Add the onions, hearts of palm and browned linguica. Top with the shrimp and drizzle some extra chimichurri sauce over the top if desired (optional).
- Add 4-5 tsp. of burrata over the top of each flatbread pizza. Bake for 20-25 minutes, until the crust is golden brown and the cheese is bubbly.
- Slice in half and serve.
- Combine all ingredients in a food processor and pulse until a sauce forms. Add additional salt to taste if necessary.
Did you make this recipe? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!