Pizza Tart
Ingredients
Part Massa
Part Recheio e Preparo
Process
01. Place Zeelandia Versamix and part of the water (250ml) in the mixer.
02. Mix on low speed (speed 1) for approximately 2 minutes.
03. Add the fresh yeast and continue mixing on low speed (speed 1) for another 2 minutes.
04. Add the remaining water and mix on high speed (speed 2) until you reach the veil point.
05. Divide the dough into 3 parts of 300 g and 3 parts of 200 g.
06. Pre-shape into balls, cover with plastic and let rest for 10 minutes.
07. Roll out the 300 g dough portions using a rolling pin and line the pre-greased pizza pans (30 cm in diameter). Set aside.
01. Cut the smoked calabresa sausage and the tomato into slices. Set aside.
02. Spread a layer of sliced ham on the bottom of the tarts, then place the catupiry cream cheese, a layer of sliced mozzarella, calabresa, sliced green olives, oregano, and another layer of sliced mozzarella.
03. Roll out the 200 g dough portions using a rolling pin.
04. Brush the edges of the tart with beaten eggs and cover the pans with the 200 g dough.
05. Pinch the edges of the tart to seal the dough and use a knife to cut off any excess dough from the edge.
06. Puncture the entire surface of the tarts with a fork and brush with beaten eggs.
07. Decorate with tomato slices, sliced green olives, and oregano.
08. Ferment in an oven at 32ºC for approximately 20 minutes.
09. Bake at 210°C for approximately 25 minutes in a stone oven.
10. Unmold as soon as it comes out of the oven.
Yield
3 Units of 1160 g
Equipment
Mixer , Oven , Rolling Pin , Fermentation Chamber , Scale , Fork , Knife , Brush , Container , Cutting Board , Pizza Pan
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 102 | % VD (*) |
| Carboidratos (g) | 8.3 | % VD (*) |
| Açúcares totais (g) | 0.5 | % VD (*) |
| Aç adicionados (g) | 0.3 | % VD (*) |
| Proteínas (g) | 4.8 | % VD (*) |
| Gorduras totais (g) | 5.5 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 318 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Pizza Tart
Ingredients
Part Recheio e Preparo
How to make it
01. Place Zeelandia Versamix and part of the water (250ml) in the mixer.
02. Mix on low speed (speed 1) for approximately 2 minutes.
03. Add the fresh yeast and continue mixing on low speed (speed 1) for another 2 minutes.
04. Add the remaining water and mix on high speed (speed 2) until you reach the veil point.
05. Divide the dough into 3 parts of 300 g and 3 parts of 200 g.
06. Pre-shape into balls, cover with plastic and let rest for 10 minutes.
07. Roll out the 300 g dough portions using a rolling pin and line the pre-greased pizza pans (30 cm in diameter). Set aside.
01. Cut the smoked calabresa sausage and the tomato into slices. Set aside.
02. Spread a layer of sliced ham on the bottom of the tarts, then place the catupiry cream cheese, a layer of sliced mozzarella, calabresa, sliced green olives, oregano, and another layer of sliced mozzarella.
03. Roll out the 200 g dough portions using a rolling pin.
04. Brush the edges of the tart with beaten eggs and cover the pans with the 200 g dough.
05. Pinch the edges of the tart to seal the dough and use a knife to cut off any excess dough from the edge.
06. Puncture the entire surface of the tarts with a fork and brush with beaten eggs.
07. Decorate with tomato slices, sliced green olives, and oregano.
08. Ferment in an oven at 32ºC for approximately 20 minutes.
09. Bake at 210°C for approximately 25 minutes in a stone oven.
10. Unmold as soon as it comes out of the oven.
Tips
Yield
3 Units of 1160 g
Equipment
Mixer , Oven , Rolling Pin , Fermentation Chamber , Scale , Fork , Knife , Brush , Container , Cutting Board , Pizza Pan
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 102 | % VD (*) |
| Carboidratos (g) | 8.3 | % VD (*) |
| Açúcares totais (g) | 0.5 | % VD (*) |
| Aç adicionados (g) | 0.3 | % VD (*) |
| Proteínas (g) | 4.8 | % VD (*) |
| Gorduras totais (g) | 5.5 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 318 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.