Celebrate Pizza Day with a recipe rich in umami

Credits: Umami Committee

Nutritionist from the Umami Committee teaches step-by-step how to prepare a four-cheese pizza

São Paulo, June 2023 – Pizza is a traditional Italian dish highly appreciated by Brazilians. Whether for a celebration with friends, watching a movie, or enjoying a special weekend dinner, the dish is always a great choice. As a popular and extremely versatile food, pizza earned a special date in the Brazilian gastronomic calendar: on July 10 we celebrate National Pizza Day.

What many people don’t know is that pizza is perfect for adding the fifth basic taste of the human palate, umami. Foods such as tomatoes, parmesan cheese, and onions are among the ingredients of many pizza variations and are rich in the amino acid glutamate, the main component responsible for providing umami taste.

“In addition to the ingredients already mentioned that make up the most traditional pizza flavors, it is possible to add umami through complementary foods, including shiitake and portobello mushrooms, bacon, corn, peas, tuna, and other types of cheese, such as Grana Padano and pecorino,” says Umami Committee nutritionist, Mariana Rosa.

To celebrate the occasion, which falls on a Monday this year, the specialist selected a delicious four-cheese pizza recipe. Enjoy!

FOUR-CHEESE PIZZA

(Prep time: 40 minutes [+ 1 hour resting])
Serves: 2 pizzas (16 slices)

Ingredients

Dough

• 1 cube fresh yeast (15 g)
• ½ tablespoon sugar (7.5 g)
• ½ cup warm water (100 ml)
• 1 cup warm milk (200 ml)
• 2 tablespoons oil (30 ml)
• ½ tablespoon salt (7 g)
• 4 cups all-purpose flour (450 g)
• ½ cup tomato purée (100 g)
  

Topping

• 2 cups shredded mozzarella (200 g)
• ½ cup chopped gorgonzola cheese (60 g)
• 1 tube cream cheese for cooking (250 g)
• 1 cup coarsely grated parmesan cheese (100 g)

Preparation

1. In a bowl, place the yeast and sugar, and stir until dissolved. Add water, milk, oil, and salt, and mix well.
2. Gradually add the flour and knead until smooth and elastic.

3. Cover with a clean kitchen towel and let rise for 1 hour, or until doubled in size.
4. Roll out the dough into two 30 cm rounds, spread half the tomato purée over each, and bake in a preheated oven at 180 °C (350 °F) for 10 minutes.
5. Distribute the cheeses evenly over both pizzas, return to the oven for another 10 minutes, or until the mozzarella melts.
6. Remove from the oven and serve immediately.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in the year 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. Its two main characteristics are increased salivation and the lingering taste that lasts for a few minutes after eating. To learn more, visit www.portalumami.com.br.