Feijoada Pizza with Calabresa Sausage and Banana Peppers

A unique and flavorful pizza inspired by the classic Brazilian dish, feijoada. Black bean puree forms the base, topped with the savory goodness of calabresa sausage, bacon, and mozzarella, balanced by the tang of banana peppers.

Prep Time

15 minutes

Total Time

35 minutes

Calories

750

Level

Easy

Yields

4 servings

Cost

£2.32

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Italian

Main Ingredient:

Pork

Ingredients

Servings

1Pre-made pizza dough(About 12-14 inches in diameter)

£1.50

115 ozCanned black beans(Drained and rinsed)

£0.70

2clovesGarlic(Minced)

£0.10

1tablespoonOlive oil

£0.15

0.5teaspoonCumin

£0.05

0.3teaspoonSmoked paprika

£0.03

4ozCalabresa sausage(Sliced thinly)

£2.00

4slicesBacon(Cooked and crumbled)

£1.50

8ozMozzarella cheese(Shredded)

£2.50

0.5cupBanana peppers(Sliced)

£0.75

to tasteSalt

to tasteBlack pepper

Total Cost

£9.28

£2.32 per serving

The Method

1
Preheat oven to 450°F (232°C) and place a baking sheet or pizza stone inside to heat up.
2
While the oven preheats, prepare the black bean puree: In a food processor or blender, combine drained black beans, garlic, olive oil, cumin, smoked paprika, salt, and pepper. Blend until smooth. Add a little water if needed to achieve a spreadable consistency.
3
Stretch or roll out the pizza dough to your desired shape and thickness.
4
Spread the black bean puree evenly over the pizza dough, leaving a small border for the crust.
5
Sprinkle half of the mozzarella cheese over the black bean puree.
6
Arrange the calabresa sausage and crumbled bacon evenly over the cheese.
7
Scatter the sliced banana peppers over the toppings.
8
Top with the remaining mozzarella cheese.
9
Carefully transfer the pizza to the preheated baking sheet or pizza stone.
10
Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
11
Remove from oven and let cool slightly before slicing and serving.

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My Notes

Nutrition Information

Nutrition per serving (250g)

750 kcal / 3138 kJ

Carbs

65g

25% of RDA

Fat

40g

57% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

8 g

9% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a spicier kick, use hot calabresa sausage or add a pinch of red pepper flakes to the black bean puree.

If you don't have calabresa sausage, you can substitute with another smoked sausage.

Feel free to add other feijoada-inspired toppings like collard greens or farofa (toasted cassava flour).

For best results, use a pizza stone to achieve a crispy crust.

Cooking Equipment

Oven

Baking sheet or pizza stone

Wine Pairings

No wine pairing suggestions available for this recipe.

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