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Pizza Chilena served
Pizza Chilena with cheese and red peppers

Chilean Style Pizza with Red Pepper

Author: Flavelo
Recipes Main Courses
In Chile, the go-to pizza topping is "queso mantecoso" (buttery cheese), a semi-hard, fatty cheese that melts incredibly well. This recipe aims for simplicity: the creaminess of the cheese and the sweetness of red pepper dominate. It's not overthought; it's just comforting, home-style food.
🕒 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

  • Mixing bowl
  • Baking sheet

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Make dough from flour, water, yeast, and salt. Rise for 60 minutes.

Tip: Dough is ready when it springs back slowly when poked.
2 ✓

Preheat oven to 425°F (220°C). Roll out dough and spread with sauce.

Tip: Use a zestier sauce to balance the mild, creamy cheese.
3 ✓

Cover with grated cheese and decorate with red pepper strips.

Tip: Fatty cheeses can separate (release oil) if baked too long, so use high heat for a shorter time.
4 ✓

Bake for 12-15 minutes. Garnish with parsley.

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

Recipe FAQ

Substitute for Mantecoso cheese?
Gouda, Monterey Jack, or a fatty Edam are closest in melt and flavor.

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 3/4 cup Water
  • 1 tsp Active Dry Yeast
  • 1 tsp Salt
  • 2/3 cup Tomato Sauce
  • 7 oz Fatty Semi-hard Cheese (Gouda or Mantecoso style)
  • 1 whole Red Bell Pepper
  • 2 tbsp Fresh Parsley
  • 1 tsp Olive Oil