The Smoky Scent That Lured Me to the Grill
The first time I made this, it wasn’t planned. I was standing on my patio, staring at some leftover chicken and a jar of hearts of palm, when a breeze carried the scent of a neighbor’s charcoal grill straight into my kitchen. It was one of those *moment* smells—the kind that hijacks your brain and makes you drop everything. I thought: what if that smoky char met the bright, tangy crunch of hearts of palm? What if it was all piled onto a blistered crust with a creamy, melty backdrop? The answer was a flavor explosion that now lives on permanent rotation in my house. This isn’t just pizza. It’s a vacation on a plate, a fusion of Brazilian soul and pizza-night joy.
Why This Pizza Will Ruin All Other Pizzas For You
Let’s be real. Most homemade pizzas are a noble attempt, but often fall flat. This one? It’s a symphony. The chicken isn’t just cooked; it’s **grilled with a moqueca-inspired spice rub** that smolders with paprika, cumin, and a whisper of lime. That char is non-negotiable—it’s the soul of the dish. Then you get the hearts of palm, which are not a sad, limp topping. When grilled just right, they get these gorgeous grill marks and their texture turns from crisp-tender to almost meaty, a perfect counterpoint to the tender chicken.
And the cheese! We’re using creamy mozzarella, but the secret is a light dusting of a hard, salty cheese before it hits the grill. It creates this incredible, crispy, lacy edge on the crust that is pure magic. The whole thing is a textural playground: smoky, spicy, creamy, crunchy, and chewy all at once. It’s the kind of dish that makes people stop talking mid-sentence and just stare at their slice in appreciation. You can find the full recipe details on my site at this link: Grilled Spiced Brazilian Chicken Pizza with Hearts of Palm. It’s your new secret weapon for impressing guests.
The Secret Life of Hearts of Palm: Your New Favorite Crunch
We need to talk about the star of the show: hearts of palm. Many people see them as a sad, canned vegetable. I’m here to change your mind. These are the inner, edible core of certain palm trees, and they are a treasure trove of texture and subtle flavor.
Think of them as the chameleon of the plant world. Raw, they are delightfully crisp and mild, like a cross between an artichoke heart and a water chestnut. But when they meet heat—especially the direct, aggressive kiss of a grill—they transform. The exterior sears, developing a smoky char, while the interior stays succulent and tender. This dual texture is what makes them a superstar on this pizza. They don’t get soggy. They hold their own against the bold spices of the chicken and the richness of the cheese.
Their mild, slightly nutty flavor is the perfect canvas. It soaks up the smokiness from the grill and the tangy notes from the spice rub, acting as a palate cleanser between bites of the more intense chicken. It’s a humble ingredient that delivers a gourmet experience. Don’t skip it. Don’t substitute it. Embrace the palm.
The “Don’t You Dare” Guide to Pizza Perfection
I’ve made every mistake so you don’t have to. Here’s the witty, no-nonsense guide to avoiding a pizza disaster.
**1. The Soggy Bottom Blunder:** This is the cardinal sin of homemade pizza. The secret? **Blistering heat and a dry surface.** If you’re using a grill, let it get screaming hot. If you’re using an oven, preheat your pizza stone or steel for a solid hour. Never, ever put toppings on a wet crust. And for the love of all that is holy, pat your hearts of palm and grilled chicken pieces dry with a paper towel before they hit the dough. Moisture is the enemy of crunch.
**2. The Over-Topping Avalanche:** More is not more. This pizza is about balance. If you pile it high with ingredients, you’ll steam the crust instead of baking it into existence. You want to see the cheese, but you should also catch glimpses of the sauce-kissed dough beneath. A light, even distribution is your friend. Think elegance, not a free-for-all.
**3. The Raw Dough Tragedy:** There’s a fine line between a chewy, perfect crust and a doughy, undercooked disappointment. If you’re grilling, you must **par-bake the dough** first. Grill one side until it has char marks and puffs up, then flip it, quickly add your toppings, and close the lid to melt the cheese. This ensures the base cooks through without incinerating your beautiful toppings. Trust the process.
Vibes & Ambiance: Setting the Stage for Pizza Nirvana
This Grilled Spiced Brazilian Chicken Pizza with Hearts of Palm isn’t a quiet, Tuesday-night-in-your-pajamas meal. It’s a **celebration on a cutting board**. It demands a certain energy.
Picture this: it’s a golden-hour evening. The sun is low, casting long shadows across the patio. There’s a slight breeze that carries the scent of charcoal and spices from your grill. The playlist is a mix of upbeat Bossa Nova and classic rock. Friends are gathered, drinks in hand (perhaps a tart, non-alcoholic limeade with a chili-salt rim), laughing as they watch you perform the final grill-side assembly.
You slide the finished pizza onto a big wooden board, the cheese still bubbling defiantly. You let it rest for exactly 90 seconds—a lifetime of anticipation—before slicing it with a big knife. The first cut releases a plume of steam carrying the scent of smoked paprika and grilled chicken. This is a dish meant to be shared, torn apart with your hands, enjoyed with messy fingers and happy, noisy conversation. It’s the centerpiece of a party, the hero of a potluck, the reason for a gathering. It’s vibrant, loud, and utterly delicious.
Your Burning Questions, Answered
How to freeze Grilled Spiced Brazilian Chicken Pizza with Hearts of Palm?
Freezing this masterpiece is totally doable, but you have to be strategic. **The key is to freeze it before baking.** Assemble your pizza on a piece of parchment paper, but don’t add the hearts of palm yet (they can get a bit watery upon thawing). Flash freeze the pizza (without the hearts of palm) until solid, then wrap it tightly in plastic wrap and foil. To cook, unwrap, add the grilled hearts of palm on top, and bake directly from frozen on a hot stone or grill. The chicken and crust will be perfect. For a full guide on freezing and reheating, check out my detailed post on the recipe page.
What are the calories in Grilled Spiced Brazilian Chicken Pizza with Hearts of Palm?
This is a tough one because it depends entirely on your slice size and crust thickness! However, we can make an educated guess. Using a standard homemade dough, part-skim mozzarella, and lean chicken breast, a reasonable slice (1/8th of a 12-inch pizza) is likely in the **350-450 calorie range**. The hearts of palm are incredibly low in calories, so they are your friend here. To lighten it up further, you can use a cauliflower crust or go heavier on the veggies and lighter on the cheese. It’s a balanced, flavorful meal that won’t weigh you down.
Can I use a different protein instead of chicken?
Absolutely! While the grilled chicken is the star, this recipe is wonderfully adaptable. Firm, grilled tofu or even large, grilled shrimp would be fantastic substitutes. Just be sure to pat them dry and season them aggressively with the same Brazilian-inspired spice rub to maintain that signature flavor profile. The hearts of palm and the smoky char are the constants; the protein is your playground.
What’s the best way to get that smoky flavor if I don’t have a grill?
You can still achieve a fantastic result in a blazing-hot oven. Use a pizza stone or steel. To mimic the grill’s smokiness, add a teaspoon of **smoked paprika** to your spice rub and consider a tiny dash of liquid smoke in the chicken marinade (a little goes a long way!). The high heat of the oven and the stone will give you a great char on the crust. For the chicken, you can pan-sear it in a cast-iron skillet until it has a dark, crispy crust before slicing it for the pizza.
How do I make an easy Grilled Spiced Brazilian Chicken Pizza with Hearts of Palm for a weeknight?
The easiest way is to use store-bought pizza dough (many grocery stores have great options in the bakery section). For the chicken, you can use pre-cooked grilled chicken strips from the deli—just toss them in the spice mix and quickly pan-fry them to refresh the flavor. The hearts of palm come pre-canned and ready to slice. The whole **how to make Grilled Spiced Brazilian Chicken Pizza with Hearts of Palm** process can be streamlined to under 30 minutes if you prep the toppings while the dough comes to room temperature. It’s all about smart shortcuts without sacrificing the core experience. You can find more tips on making it easy on the official recipe page.
What You Need to Raid From the Pantry
Here’s the lineup for your flavor adventure. No weird ingredients, just bold, honest stuff.
* **For the Spice Rub (The Soul of Moqueca):**
* 2 teaspoons smoked paprika
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon cayenne pepper (adjust for heat)
* 1 teaspoon brown sugar
* Salt and black pepper to taste
* Zest of 1 lime
* **For the Pizza:**
* 1 lb boneless, skinless chicken breasts, cut into small chunks
* 1 lb pizza dough (store-bought or homemade)
* 1 cup tomato sauce or pizza sauce
* 1 1/2 cups shredded mozzarella cheese
* 1/4 cup grated hard cheese (like Parmesan or a similar salty, hard cheese)
* 1 can (14 oz) hearts of palm, drained, rinsed, and sliced into 1/2-inch rounds
* Olive oil for brushing
* Fresh cilantro or parsley for garnish
Let’s Get Cooking: The Step-by-Step
This is where the magic happens. Follow these steps, and you’ll be a pizza hero.
1. **Fire Up Your Grill or Oven:** If grilling, preheat your grill to medium-high heat (about 450°F). If using an oven, place a pizza stone or steel on a middle rack and preheat to its highest temperature (500-550°F) for at least 45 minutes.
2. **Spice the Chicken:** In a bowl, combine all the spice rub ingredients. Toss the chicken chunks with the spice mix, a drizzle of olive oil, and the lime zest until evenly coated.
3. **Grill the Chicken:** Thread the chicken onto skewers (if using a grill) or place in a grill basket. Grill for 8-10 minutes, turning occasionally, until cooked through and nicely charred. Remove and let it rest for a few minutes, then chop into bite-sized pieces. If using the oven, pan-sear the chicken in a hot skillet until charred and cooked.
4. **Prepare the Hearts of Palm:** Toss the sliced hearts of palm with a tiny bit of olive oil, salt, and pepper. Grill them for 2-3 minutes per side until you see nice grill marks. Set aside.
5. **Shape the Dough:** On a floured surface, stretch or roll your pizza dough to your desired size (about 12 inches). If using a grill, you’ll want a slightly thicker crust to handle the toppings.
6. **Par-Bake the Crust:** If grilling, brush one side of the dough with oil and place it oiled-side down on the grill. Cook for 2-3 minutes until it puffs up and has char marks. Flip it carefully. If using the oven, you can skip this step and just assemble on parchment paper.
7. **Assemble the Masterpiece:** Working quickly on the grill or on a pizza peel, spread the tomato sauce over the par-baked crust (the side that’s now facing up). Sprinkle with half the mozzarella, then add the grilled chicken, hearts of palm, and the rest of the mozzarella. Finish with the hard cheese.
8. **The Final Melt:** If grilling, close the grill lid and cook for another 3-5 minutes until the cheese is melted and bubbly. If in the oven, slide the pizza (on parchment) onto the hot stone and bake for 8-12 minutes until the crust is golden and the cheese is glorious.
9. **Rest and Garnish:** Remove the pizza and let it rest for 2-3 minutes. This is crucial for the cheese to set. Garnish with fresh cilantro or parsley, slice, and serve immediately.
Leftovers? Here’s the Plan
If you somehow have leftovers (a rare event), store them in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave if you can—it makes the crust rubbery. The best way is to reheat it in a hot skillet on the stove over medium heat, covered, for a few minutes until the bottom is crisp and the cheese is melted again. Alternatively, a few minutes in a toaster oven or air fryer will bring back the magic. Enjoy every last bite
Grilled Spiced Brazilian Chicken Pizza with Hearts of Palm
Ingredients
Ingredients
- 1 lb boneless skinless chicken thighs cut into bite-sized pieces
- 2 tbsp olive oil divided
- 1 tbsp smoked paprika for authentic Brazilian flavor
- 2 tsp ground cumin toasted for depth
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 cup pizza dough room temperature, store-bought or homemade
- 1 cup shredded mozzarella cheese low-moisture for best melt
- 1 cup hearts of palm drained and sliced into rounds
- 1 whole lime cut into wedges for serving
- 1 tbsp fresh cilantro chopped, for garnish
