Crust
1/2 cup of warm milk
1 packet of active dry yeast
1/2 teaspoon of salt
3 cups of all-purpose flour
1 egg, beaten
1/2 teaspoon of vegetable oil
2 tablespoons of butter
1/4 cup of yolk for brushing
Fillings
300g of smoked linguiça
2 tablespoons of olive oil
1 chopped onion
1/4 cup of chopped fresh parsley
8 green onions, finely chopped
3 tomatoes, peeled and pureed
200g of mozzarella cheese, sliced
Accessory
A 30x21cm loaf pan
Crust
1/2 cup of warm milk
1 packet of active dry yeast
1/2 teaspoon of salt
3 cups of all-purpose flour
1 egg, beaten
1/2 teaspoon of vegetable oil
2 tablespoons of butter
1/4 cup of yolk for brushing
Fillings
300g of smoked linguiça
2 tablespoons of olive oil
1 chopped onion
1/4 cup of chopped fresh parsley
8 green onions, finely chopped
3 tomatoes, peeled and pureed
200g of mozzarella cheese, sliced
Accessory
A 30x21cm loaf pan
Crust
Mix the warm milk with the active dry yeast
Add the salt and half a cup of flour
Mix well and let it rest for 15 minutes
Add the remaining ingredients and knead thoroughly with your hands
Reserve, covered with a cloth, for an hour or until it has doubled in volume
Fillings
Mash the linguiça in a processor
In a pan, combine the olive oil, linguiça, onion, parsley, green onions, and tomato
Cook for 10 minutes or until the sauce is thickened
Remove from heat and let it cool
Assembling
Divide the crust into two parts and roll them out
Line the bottom and sides of the loaf pan with one part of the crust
Add the fillings, followed by the mozzarella cheese on top
Cover with the remaining crust
Brush with egg yolk and bake in a hot oven for 40 minutes or until golden brown.
