Você conhece o sfincione? Apelidado de pão pizza pelas minhas filhas, ele é uma das comidas mais populares de Palermo (Itália) e daqui de casa, rs. Conheci por meio do site Panelinha, e fiz algumas adaptações para ficar mais parecido com a receita original, mas você pode abusar da sua criatividade e colocar a cobertura que quiser!
Eu faço na máquina de pão pra facilitar a vida, mas você pode fazer a primeira etapa à mão (veja como no site panelinha.com.br).
Massa
- 3 e ¾ xícaras (chá) de farinha de trigo (cerca de 500 g)
- 1 colher (sopa) de fermento biológico seco (10 g)
- 1 e ⅓ de xícara (chá) de água morna
- ¼ de xícara (chá) de azeite extra virgem
- 2 colheres (chá) de sal
Modo de preparo
Coloque a água, o azeite, o sal, a farinha e o fermento na máquina de pão, selecione o ciclo massa. Quando terminar, unte com azeite uma assadeira de 34 cm x 28 cm, transfira a massa para a assadeira e abra com as pontas dos dedos para ficar no formato retangular e cobrir toda a assadeira – cuidado para não furar. Cubra com um pano e deixe fermentar por mais 1 hora. Quando faltar 30 minutos para o fim da segunda fermentação, pré-aqueça o forno a 200 ºC e prepare a cobertura.
Cobertura
- 1 colher de sopa de azeite
- 1 cebola roxa cortada ao meio e depois em fatias finas
- 1 lata de tomate pelado
- 1 colher de chá de alcaparras picadas
- Sal e pimenta-do-reino moída na hora a gosto
- 1/3 de xícara de farinha panko
- 1/3 de xícara de parmesão ralado fino
- 1 colher de sopa de orégano seco
- Azeite para regar no final
Modo de preparo
Bata no liquidificador todo o conteúdo da lata de tomate pelado. Aqueça 1 colher de azeite na frigideira, junte a cebola e cozinhe por 5 min. Adicione o tomate e as alcaparras, tempere com sal e pimenta. Cuidado com o sal pois a alcaparra já é salgada. Ferva por mais 5 min e desligue.
Em uma tigela coloque a panko, o parmesão e o orégano e misture. Espalhe o molho de tomate sobre a massa (ao final da fermentação), polvilhe com a mistura de panko e queijo e regue com azeite. Leve ao forno para assar por 40 a 50 minutos, ou até crescer e dourar. Corte em quadrados, sirva quente ou em temperatura ambiente e seja feliz!
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