Receita Solta

Delicious Portuguese Pizza: A Flavor Experience

RS

Por

Master Receita Solta

Delicious Portuguese Pizza: A Flavor Experience
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories860 kcal

Resumo para quem tem pressa

"Portuguese pizza is an emotional classic of Saturday nights that balances the saltiness of ham and green olives with the softness of eggs and the freshness of sliced onion. It is worth making because it presents a hearty and colorful assembly that satisfies with mastery in a very hot oven."

Delicious Portuguese Pizza: A Flavor Experience

O Que Você Precisa Saber

- Sova constante da massa de trigo com azeite por 10 minutos até obter textura lisa e descanso de 30 minutos em local morno - Corte em rodelas bem finas de presunto cozido, cebola média e tomates maduros para assegurar cozimento uniforme - Montagem em camadas sobre base de queijo muçarela com 4 ovos quebrados por cima e forneamento a 220°C por 30 minutos

Ingredients

Main Course

  • Dough: 500g of wheat flour, 10g of biological yeast, 1 tablespoon of sugar, 1 tablespoon of salt, 300ml of warm water, 3 tablespoons of olive oil.
  • Filling: 200g of ham, 200g of mozzarella cheese, 1 medium onion, 2 ripe tomatoes, 4 eggs, 100g of green olives, oregano to taste.

Instructions

Main Course

1

In a bowl, mix the flour, baking powder, sugar, and salt.

2

Add the warm water and olive oil, mixing until a homogeneous dough forms.

3

Knead the dough for about 10 minutes until smooth and elastic.

4

Let the dough rest in a warm place for 30 minutes, covered with a cloth.

5

Meanwhile, cut the ham, onion, and tomatoes into thin slices.

6

After the dough rises, roll it out with a rolling pin into a pizza shape.

7

Preheat the oven to 220°C.

8

Assemble the pizza by placing a layer of cheese, followed by the ham, onion, tomatoes, and olives.

9

Crack the eggs over the pizza and season with oregano.

10

Bake for approximately 25 to 35 minutes or until the batter is golden.

11

Remove from the oven, let cool for a few minutes, and serve!

Equipe sua Cozinha

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COMPRAR INGREDIENTES

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Chef Tips

- Fatie a cebola em lâminas quase transparentes para que ela murche e asse por inteiro durante o tempo de forno sem soltar água fria - Quebre cada ovo previamente em uma xícara separada antes de verter sobre a pizza para checar a qualidade e evitar acidentes - Polvilhe orégano seco entre as fatias de tomate e sobre as gemas para que o calor do forno libere os óleos essenciais da erva

Variations

- Pizza portuguesa com ovos cozidos picados espalhando 4 ovos cozidos e fatiados em rodelas no lugar de ovos crus inteiros - Portuguesa especial com ervilhas acrescentando meia xícara de ervilhas frescas ou congeladas branqueadas sobre o presunto - Versão com borda vulcão dobrando pequenas dobras de muçarela nas bordas da massa antes de colocar os recheios centrais

Substitutions

- O presunto cozido fatiado pode ser substituído por lombo canadense defumado, peito de peru fatiado ou presunto parma - As azeitonas verdes com caroço podem ser trocadas por azeitonas pretas chilenas sem caroço fatiadas em rodelas - A farinha de trigo comum pode ser mesclada com sêmola de trigo na bancada para abrir a massa com textura mais crocante

How to Store

Store remaining slices in a closed container in the refrigerator for up to 2 days due to the presence of baked eggs. To reheat while keeping the base dry, use a medium oven at 180°C for 10 minutes or a heavy skillet with a lid over low heat.

Can You Freeze It?

It is not recommended to freeze Portuguese pizza assembled with eggs and fresh tomato slices, as both release a lot of water during thawing. If you want to freeze, store only the pre-baked open dough without filling wrapped in plastic film for 60 days.

What to Serve With

Accompany with extra virgin olive oil with red pepper flakes to drizzle over the still-hot slices. A young medium-bodied red wine like Merlot or a glass of well-chilled soda with lemon slices complement the dish with balance.

Frequently Asked Questions

Do the raw cracked eggs cook completely in the oven?

Yes, in an oven at 220°C for 25 to 30 minutes, the egg whites firm up completely and the yolks reach a creamy and safe consistency for consumption.

Can I use pre-boiled eggs in the assembly of the Portuguese pizza?

Yes, many pizzerias use boiled eggs sliced into rounds arranged over the mozzarella and ham, reducing the risk of leakage.

How to prevent the onion from releasing liquid and making the dough damp?

Slice the onion thinly and leave it on paper towels for 10 minutes before assembling to absorb surface moisture.

Can the dough rest in the refrigerator overnight?

Yes, slow fermentation in the refrigerator for 24 hours develops complex aromas and makes the dough even lighter and easier to digest.

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