It was our last night in Brazil in August of 2008. We were in Rio de Janeiro at this point. Our hostess took us on a whirlwind tour of a series of artists’ studios and we stopped for lunch to have Camarão na Moranga (shrimp in a thick pumpkin sauce served in a pumpkin). Right after lunch, our hostess pushed us into a taxi and sent us off to Sugar Loaf to watch the sunset.
We spent the rest of the evening in Urca, walking along the waterfront. Families, friends, and lovers were gathered along the wall, fishing, drinking, and laughing. It was magical.
We found a little pizza place and drank way too many caipirinhas and decided to order whatever we would be least likely to find in the US. There it was on the menu: banana pizza.
While we waited for our pizza, we watched a father playing futebol with his son in a little beachfront playground. The wind blew across the bay and into the open air seating area of the pizzeria. Every day we’d had in Brazil, from São Paulo to Ouro Preto to Rio de Janeiro, had been fantastic and this dreamy evening was the perfect way to capstone an amazing trip.
My visa is still valid. Just saying.
- Pizza dough for one medium pizza (10-12″)
- Olive oil
- One ripe banana, thinly sliced
- 1/2 cup shredded white cheddar
- 1/2 cup shredded mozzarella
- Cinnamon-sugar mixture, for sprinkling
Note: Vegetarians should check the “Cheese List for Vegetarians” link for appropriate cheese brands/substitutes.
Preheat oven to 425F (also preheat baking stone if you are using one). Stretch pizza dough to desired level of thickness – I like it very thin for this pizza. Brush dough with olive oil. Sprinkle cheddar over dough. Top with banana slices. Top with mozzarella. Sprinkle cinnamon-sugar over top.
Bake about 15 minutes, until crust is very crispy.