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Fugazzeta
Buenos Aires cheese-stuffed onion pizza
Fugazzeta is a Buenos Aires original from the pizzerias of the Corrientes and La Boca neighbourhoods, where Genoese immigrants' focaccia (fugazza) met mozzarella. A thick, soft pan dough is filled with a layer of mozzarella, sealed with a second layer of dough, then covered with a mound of thinly sliced onions and more cheese and baked until the onions are sweet and golden. It's a big, rich pizza to share. Use mozzarella made with vegetarian rennet. Chef's tip: salt the onions and squeeze them out before using; this keeps the pizza from going soggy.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
For the filling and topping
Method
0/9 doneStep 1: Mix 1 ⅛ lb strong white bread flour, ¼ oz fast-action dried yeast, 1 tsp sugar and 1 ½ tsp salt. Add 1 ¼ cups warm water and 3 tbsp olive oil and knead for 8–10 minutes into a soft, smooth, slightly sticky dough.
Step 2: Cover and leave in a warm place until doubled, about 1 hour.
Step 3: Meanwhile toss 3 white onions with 1 tsp salt and leave for 20 minutes, then squeeze out the liquid in a clean tea towel.
Step 4: Oil a 30 cm round deep pizza pan or a large ovenproof frying pan. Divide the dough in two, one piece slightly bigger. Press the larger piece into the pan and up the sides.
Step 5: Scatter two thirds of 1 ⅛ lb low-moisture mozzarella over the base, leaving a 1 cm border. Stretch the second piece of dough on top and pinch the edges together firmly to seal.
Step 6: Cover the top with the onions, drizzle with 2 tbsp olive oil and leave for 20 minutes to puff. Heat the oven to 475°F (425°F fan).
Step 7: Bake for 12 minutes, then scatter over the rest of the mozzarella, 1 tsp dried oregano and 1 oz hard grating cheese if using.
12 minStep 8: Bake for 10–15 minutes more, until the onions are golden at the tips, the cheese is bubbling and the underside sounds hollow when tapped. The common mistake is taking it out when the base is pale: the cheese inside needs time to melt.
13 minStep 9: Rest for 5 minutes so the cheese inside sets a little, then cut into wedges.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 30 g
- Carbs
- 76 g
- Fat
- 24 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fugazzeta take?
- About 55 minutes in total: 25 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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