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Pizza Chilena served
Comforting Chilean pizza with creamy cheese and sweet red peppers.

Pizza Chilena

Author: Flavelo
Recipes Main Courses
In Chile, the pizza base topping is often "queso mantecoso" (buttery cheese), which is a semi-hard, fatty, incredibly meltable cheese. This recipe aims for simplicity: the creaminess of the cheese and the sweetness of the red pepper dominate. Not overthought, but that's what makes it a homely and comforting dish.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Chilean

Ingredients

Equipment Needed

  • Proving bowl
  • Baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Make a dough from the flour, water, yeast, and salt. Prove for 60 minutes.

Tip: The dough is ready when it slowly springs back when pressed.
2 ✓

Preheat the oven to 220°C. Roll out the dough, spread with sauce.

Tip: The sauce should be spicier because the cheese taste is mild.
3 ✓

Cover with the grated or sliced cheese, and decorate with pepper strips.

Tip: Fatty cheeses tend to separate (release oil) if baked too long, so bake at a high temperature, quickly.
4 ✓

Bake for 12-15 minutes. Sprinkle with parsley when serving.

Tip: Let cool slightly, because hot, fatty cheese burns easily.

Recipe FAQ

What should I use instead of mantecoso cheese?
Gouda, Trappist or a fattier Edam cheese comes closest to it in melting and taste.

Ingredients

  • 300 g Wheat flour
  • 200 ml Water
  • 10 g Fresh yeast
  • 5 g Salt
  • 150 ml Tomato sauce
  • 200 g Fatty semi-hard cheese (Gouda or Mantecoso style)
  • 1 pc Red pepper (Bell pepper)
  • 10 g Fresh parsley
  • 2 ml Olive oil