This recipe is from dear Palmirinha Onofre, but I made some changes to the quantities. I must warn you that this dough doesn’t even look like traditional pizza dough (sorry for the sincerity!), it looks more like a pie, but anyway the end result is very tasty and practical.
Massa:
1 cup (tea) wheat flour
1/3 cup (tea) oil
1 cup of milk (tea)
1 teaspoon of salt
2 eggs
1 tablespoon of baking powder
* I added 1 tablespoon of dry herb mix on my own.
Roof:
150g of cheese
4 tablespoons tomato sauce
1 slice of pepperoni, sliced
1/2 onion, thinly sliced
1 chopped seedless tomato
Oregano olive oil
In the blender glass, place the milk, oil, salt, eggs, flour and yeast. Beat to combine. Place the dough obtained in a round pizza pan (I made it in a cake pan), greased with plenty of olive oil.
Place in the preheated oven at 180º for about 15 minutes, just to harden the dough (if your oven is very “violent” and you notice that the dough is getting dark, you can remove it before 15 minutes).
Then, remove from the oven and distribute the tomato sauce and topping. First place the cheese, then the chopped tomato, pepperoni and onion on top. Drizzle with olive oil and sprinkle with oregano. Return to the oven for another 30 minutes.
As I always say, never take the preparation time too seriously as each oven has its own peculiarities and differs greatly from one another depending on the brand. You can open the oven and check if it is done. I like the dough to be drier, which is why it takes longer to bake.
Click to vote on this post!
