Dough
1/2 cup (chÃ) of warm milk
1 tablet of fresh biological yeast
1/2 spoonful of sugar
3 cups (chÃ) of wheat flour
1/2 spoonful of salt
1 beaten egg
1/2 spoonful of vegetable fat
2 spoons of butter
1 egg yolk for brushing
Filling
300g of smoked linguiça
2 spoons of olive oil
1 chopped onion
1/4 cup (chÃ) of chopped green onions
8 sprigs of fresh parsley
3 tomatoes, peeled and pureed in a blender
200g of mozzarella cheese, sliced
Dough
1/2 cup (chÃ) of warm milk
1 tablet of fresh biological yeast
1/2 spoonful of sugar
3 cups (chÃ) of wheat flour
1/2 spoonful of salt
1 beaten egg
1/2 spoonful of vegetable fat
2 spoons of butter
1 egg yolk for brushing
Filling
300g of smoked linguiça
2 spoons of olive oil
1 chopped onion
1/4 cup (chÃ) of chopped green onions
8 sprigs of fresh parsley
3 tomatoes, peeled and pureed in a blender
200g of mozzarella cheese, sliced
Dough
Mix the warm milk with the yeast
Add sugar and half cup of wheat flour
Mix well and let it rest for 15 minutes
Add remaining ingredients and mix well by hand
Reserve, covered with a cloth until doubled in volume
Filling
Chop the linguiça in a processor
In a pan, combine olive oil, linguiça, onion, salsa, green onions, and tomato
Simmer until the sauce thickens
Remove from heat and let it cool
Assembly
Divide the dough into two parts and roll them out
Line a 30x21cm baking dish with one part of the dough
Add the filling, followed by mozzarella cheese on top
Cover with the remaining dough
Brush with egg yolk and bake in a hot oven for 40 minutes or until golden
