Dough
1/2 cup of warm milk
1 package of active dry yeast
1/2 teaspoon of salt
3 cups of all-purpose flour
1/2 cup of unsalted butter, melted
1 egg, beaten
1/4 cup of vegetable oil
2 tablespoons of butter, softened
1 egg yolk for brushing
Filling
300g of smoked linguiça
2 tablespoons of olive oil
1 chopped onion
1/4 cup of chopped fresh parsley
8 green onions, chopped
3 ripe tomatoes, seeded and chopped
200g of mozzarella cheese, sliced
Dough
1/2 cup of warm milk
1 package of active dry yeast
1/2 teaspoon of salt
3 cups of all-purpose flour
1/2 cup of unsalted butter, melted
1 egg, beaten
1/4 cup of vegetable oil
2 tablespoons of butter, softened
1 egg yolk for brushing
Filling
300g of smoked linguiça
2 tablespoons of olive oil
1 chopped onion
1/4 cup of chopped fresh parsley
8 green onions, chopped
3 ripe tomatoes, seeded and chopped
200g of mozzarella cheese, sliced
Dough
Combine the warm milk with the yeast
Add the salt, 1/2 cup of flour, and mix well
Let it rest for 15 minutes
Add the remaining ingredients and knead by hand
Reserve, covered with a cloth until doubled in volume
Filling
Process the linguiça in a food processor
In a pan, combine the olive oil, linguiça, onion, parsley, green onions, and tomato
Simmer for 10 minutes or until thickened
Let it cool
Assembly
Divide the dough into two parts and roll them out
Line the bottom and sides of a 30cm x 21cm form with one part of the dough
Place the filling, then top with mozzarella cheese
Cover with the remaining dough
Brush with egg yolk and bake at 180°C for 40 minutes or until golden.
