Milk
1 packet of active dry yeast (15 g)
1 tablespoon and a pinch of salt
1 cup of warm milk
1/2 cup of oil
To taste, salt
3 cups of all-purpose flour
Stuffing
2 tablespoons of oil
1 onion sliced into strips
1 clove of garlic minced
500 g of tomatoes without peel and seeds diced
750 g of sausage cooked and chopped
To taste, salt and pepper
150 g of cream cheese
2 tablespoons of all-purpose flour
1/2 cup of milk
To taste, chives finely chopped
For brushing
1 egg
2 tablespoons of milk
Milk
1 packet of active dry yeast (15 g)
1 tablespoon and a pinch of salt
1 cup of warm milk
1/2 cup of oil
To taste, salt
3 cups of all-purpose flour
Stuffing
2 tablespoons of oil
1 onion sliced into strips
1 clove of garlic minced
500 g of tomatoes without peel and seeds diced
750 g of sausage cooked and chopped
To taste, salt and pepper
150 g of cream cheese
2 tablespoons of all-purpose flour
1/2 cup of milk
To taste, chives finely chopped
For brushing
1 egg
2 tablespoons of milk
Milk
Dissolve the yeast in warm water, mix with oil, salt, and milk
Let it sit for about 30 minutes
Add the flour gradually, working the dough until it is smooth and easy to handle
Let it rest for double its volume
Grease a 25 cm diameter springform pan
With a rolling pin, roll out the dough, cover the bottom and sides of the pan with a 4 cm border. Reserve
Stuffing
Heat the oil in a skillet, sauté the onion and garlic until softened
Add tomatoes, sausage, salt, and pepper
Simmer for about 30 minutes
Add cream cheese, flour dissolved in milk, and stir until thickened
Season with chives to taste
Powder with paprika, turn off heat
Place the stuffing over the dough, fold the border inward
Beat an egg with milk, brush the top of the cake
Put it in a preheated oven at 200°C for about 50 minutes or until golden brown.
