To knock out a killer Brazilian-themed dish the week of my wedding, I decided to make a quickie cast-iron pizza using ingredients sourced from a gem of a shop selling all things Brazilian cuisine. Using shredded roasted chicken, requeijão and heart of palm, I constructed a delicious tortilla pizza, which was then paired with Provençal rosé that was to be served at my wedding two days later. The picture parade to follow will have just a brief overview the details of each step involved.
Requeijāo cheese is a gooey, mild cheese adored in Brazil with many uses. Heart of Palm seem to have a fanciness to them I don’t yet quite understand. Working with both is a treat since I really don’t know what I’m doing even a little bit.
The heart of palm seems to break apart in a rather satisfying way. The goal here is to blend it alongside the pulled chicken for a streamless sense of texture.
With chicken and heart of palm combined, a little cheese is added and the whole is mixed for consistency.
The tortilla is placed over a well-warmed skillet and topped immediately: first with a coating of requeijāo cheese, then the bulk of the payload, then a sprinkle of cheddar.
Once dressed, the skillet is taken off the heat and placed in a pre-warmed toaster oven of 400 degrees F.
For funsies (and tasty green notes), fresh chives are chopped for the final plating.
Meanwhile, rosé is popped to accompany such a quick, light meal.
There’s no other way to be.