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Bruno Barella

Bruno Barella

Chicken Heart Pizza

1d 4h

A unique combination of pizza with chicken hearts, traditional in the south of Brazil, but with a special touch in this version with red onion and leek.

This pizza flavor is a classic from Rio Grande do Sul, south of Brazil, where all pizzerias have chicken heart pizza on the menu. Since I was little, it has been one of my favorites.

Therefore, I decided to recreate the recipe, which originally uses Madeira sauce and was served in pieces. For this version, I'm using a fresh tomato sauce and marinating the chicken hearts with a classic barbecue marinade while also adding crunchiness and a new flavor with the leek and red onions.

  • Playlist
  • Add 300 ml of room temperature water and 12 g of salt to a bowl. Mix until dissolved

    Step 0
  • Add 450 g of all-purpose flour and mix with a spoon until the flour is almost absorbed

    Step 1
  • Add 2 g of dry yeast and 50 g of all-purpose flour. Mix to incorporate the yeast

    Step 2
  • Place the dough on a clean, floured surface and knead for 10m to develop the gluten. Dust with flour as needed to avoid sticking. Make a ball with the dough

    Step 3
  • Grease a bowl and the dough with olive oil. Cover with a damp cloth. Let it rest at room temperature for 12h to rise

    Step 4
  • Divide the dough in three pieces of approximately 250 g . Form a ball with each piece

    Step 5
  • Grease containers with olive oil and put the dough in. Cover with cling film and let it rest at room temperature for 12h to rise

    Step 6
  • Clean 600 g of chicken hearts by cutting the open end and removing any arteries. Put the hearts in a bowl

    Step 7
  • Roughly chop 2 tbsp of parsley leaves and add them to the bowl

    Step 8
  • Roughly chop 2 tbsp of sage leaves and add them to the bowl

    Step 9
  • Peel and roughly chop 2 garlic cloves. Add them to the bowl

    Step 10
  • Add salt and black pepper to taste

    Step 11
  • Add ½ cup of white vinegar and mix to combine all the ingredients

    Step 12
  • Cover with cling film and let it rest in the refrigerator for 3h to marinate

    Step 13
  • Preheat a pizza oven to 400 °C with an iron skillet inside. If using a regular oven, preheat to the highest temperature

    Step 14
  • Dice 300 g of mozzarella cheese

    Step 15
  • Thinly slice 1 leek

    Step 16
  • Trim, peel, and thinly slice 1 red onion

    Step 17
  • Roast the chicken hearts for 6m in a pizza oven until they brown. If using a regular oven, roast them for 14m. Stir every 2m so they brown evenly. The marinated & roasted chicken hearts are ready

    Step 18
  • Dust a clean surface with semolina flour and place the pizza dough on it. Open the dough in a round shape, avoiding pressing the edge so it remains airy

    Step 19
  • Stretch the dough in the air by rotating it around your fists. Be careful not to tear the dough. Repeat the opening process with the other doughs

    Step 20
  • Dust a pizza peel or a baking tray with semolina flour and place the stretched dough on it

    Step 21
  • Add ⅓ of the cubed mozzarella

    Step 22
  • Add 2½ tbsp of the peeled tomato pizza sauce and ⅓ of the marinated & roasted chicken hearts

    Step 23
  • Add ⅓ of the red onion and the leek

    Step 24
  • Add black pepper, salt, and olive oil to taste. Repeat the topping process with the remaining dough

    Step 25
  • Bake each pizza for 6m, turning it every 2m until the edge is blistered and the cheese is melted. If using a regular oven, bake for 10-12m. The chicken heart pizza is ready

    Step 26
  • Enjoy it fresh out of the oven with your friends!

    Step 27

Yield 3 pizzas

  • Mozzarella Cheese

    Mozzarella Cheese

    300 g
  • Tomato Sauce

    Tomato Sauce

    1½ cups
  • Red Onion

    Red Onion

    1
  • Fine Semolina

    Fine Semolina

    to dust
  • Leek

    Leek

    1
  • Olive Oil

    Olive Oil

    to taste
  • Black Pepper

    Black Pepper

    to taste
  • Salt

    Salt

    to taste

Pizza Dough

  • All-Purpose Flour

    All-Purpose Flour

    500 g
  • Dry Yeast

    Dry Yeast

    2 g
  • Olive Oil

    Olive Oil

    to grease
  • All-Purpose Flour

    All-Purpose Flour

    To dust
  • Salt

    Salt

    12 g
  • Water

    Water

    300 ml

Marinated & Roasted Chicken Hearts

  • Chicken Heart

    Chicken Heart

    600 g
  • Parsley

    Parsley

    2 tbsp
  • Sage

    Sage

    2 tbsp
  • Garlic

    Garlic

    2 cloves
  • Vinegar

    White Vinegar

    ½ cup
  • Olive Oil

    Olive Oil

    2 tbsp
  • Black Pepper

    Black Pepper

    to taste
  • Salt

    Salt

    to taste

Equipment

  • Kitchen Scale

    Kitchen Scale

  • Cast-Iron Skillet

    Cast-Iron Skillet

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