Fugazzeta Recipe
Bring Argentina’s iconic flavors to your kitchen with this easy fugazzeta recipe. This savory pizza is a delightful combination of dough generously stuffed with onions and melted cheese, seasoned with aromatic oregano and chili flakes. Elevate your next pizza night with a unique Argentine twist on a classic.
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Servings: 4 servings
Calories: 890kcal
Equipment
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Ingredients
For the dough
- 10 oz All-purpose flour
- ¾ cup water
- 10 g fresh yeast
- 1 tsp salt
- 1 tsp vegetable oil
For the filling
- 12 oz Mozzarella cheese
- 12 oz Cremoso cheese optional
For the filling
- 1.5 lbs onions
- ½ cup grated Parmesan cheese
- 2 tbsp salt
- 1 tsp oregano
- 1 tsp crushed red pepper flakes
For “pizza chimichurri” sauce
- 1 garlic clove
- ¼ cup fresh parsley
- ½ cup extra-virgin olive oil
- Salt, pepper, crushed fresh red pepper flakes, and dried oregano to taste
Instructions
Prepare the dough
- Place the flour in a mixing bowl. Make a well in the center and add the fresh crumbled yeast.
- Add the water and oil. Mix the ingredients gently and slowly using a spoon.
- Sprinkle some flour on a table and knead the mixture for about 10 minutes until you achieve a smooth dough.
- Divide dough into three parts using a knife. Set aside one-third of the dough for the topping and leave two-thirds for the base.
- Form two round balls with the dough.
- Let the dough rest in a large bowl covered with saran wrap for 1 to 2 hours or until it has doubled in size.
Prepare “pizza chimichurri” sauce
- While the dough is resting, chop up garlic and the fresh parsley.
- Put the garlic and parsley in a small bowl and add salt, pepper, oregano, and crushed red pepper flakes.
- Add and cover with olive oil. Mix well using a fork and set aside.
Prepare the onion topping
- Trim the ends of the onions and cut them in half.
- Slice the half onions into medium-thick slices. Repeat the process until you have cut up all the onions.
- Place the onions in a colander with a bowl underneath. Add two tablespoons of salt and mix well.
- Let the salt act for about 30 minutes. The onions will start releasing water and reduce in size.
- After about half an hour, press the onion and salt mixture using your hands to remove even more water from the onion.
- Rinse the onions to remove the salt, and press again with your hands to remove any excess water. Your onions are now ready to add to the fugazzeta.
Prepare the onion topping mixture
- Preheat the oven to 450°F (230°C).
- Take the larger dough ball and place it onto a floured surface. Stretch it with your hands or a rolling pin to form a circle.
- Grease a 10-inch pizza pan or oven-safe skillet and spread the dough onto it, ensuring it covers the edges.
- Add the mozzarella cheese and spread it evenly on the pizza dough.
- Take the smaller dough ball and use a rolling pin to create a second pizza dough circle.
- Cover the cheese filling with the topping dough, pressing the edges against the base dough with your fingers.
- Prick the topping dough with a fork to prevent it from puffing up during baking.
- In a medium bowl, mix the onions with oregano and crushed red pepper flakes.
- Spread the onion mixture over the dough.
- Add grated Parmesan cheese over the onions.
- Place the fugazzeta on the oven floor for about 15 minutes. The aim here is to cook the base of the dough. Then, move the pizza to a middle rack for another 20 minutes. Finally, move it to the top rack for about 5 minutes to brown the onion and cheese topping. Be careful not to burn it, as the timing will depend on your oven type.
- Brush the top of the pizza with the prepared pizza chimichurri sauce.
- Serve and enjoy!
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Nutrition
Calories: 890kcal | Carbohydrates: 75g | Protein: 32g | Fat: 52g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 4842mg | Potassium: 468mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1159IU | Vitamin C: 18mg | Calcium: 609mg | Iron: 5mg
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