Fugazzeta (Argentinian Stuffed Pizza)

The Fugazzeta, a mozzarella-stuffed pizza topped with onions, is another product created from the meshing of Italian and Argentinian cuisines. It evolved from the Fugazza, a non-stuffed pizza topped with onions, which in turn evolved from the Italian (Fugassa) Focaccia. Add some sauteed vegetables (like spinach) to the stuffed mozzarella layer to make Fugazzeta de Verdura or ham to make Fugazzeta con Jamon.

Softening the onions prior to adding them to the Fugazzeta is optional. They are often added raw. Slice the onions as thin as possible. A mandolin would work well here. Rub the oregano between your fingers as you add it to the onions to help release the flavor.

I made my Fugazzeta into a rectangle, but they can also be formed into a circle.

I used fresh mozzarella to stuff the pizza.

Fugazzeta (Argentinian Stuffed Pizza)
Adapted from The Recipe Passport and La Cocina de Myri, from Marian Blazes
1 8×12 pizza

 

Dough:
3/4 cups water, lukewarm (105-115 degrees F)
1/4 cup milk, lukewarm (105-115 degrees F)
2 1/2 teaspoons active dry yeast
2 3/4 cups bread flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil, plus more for greasing bowl
Filling and Topping:
2 tablespoons extra virgin olive oil, plus more for greasing and drizzling
2 medium onions, thinly sliced
1 teaspoon dried oregano
Salt to taste
Crushed red pepper flakes to taste
1 pound mozzarella cheese, grated, divided

 

In a small bowl, combine water and milk. Sprinkle with yeast. Let sit for a minute before stirring to combine. Let sit until frothy, about 10 minutes.

In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour, sugar, and salt. Mix in the olive oil and frothy yeast with liquid until dough comes together. On a lightly floured surface, knead dough until smooth and elastic. Lightly oil a large bowl and add dough, turning to coat. Cover and let rest until doubled, about 1 hour.

In a large skillet, drizzle olive oil over medium heat. Thinly slice onions and add them to the pan. Cook, stirring occasionally, until softened but not brown. Stir in oregano, salt, and crushed red pepper. Remove from heat.

Preheat oven to 450 degrees F. Grease a rimmed 9×13 inch pan thoroughly with olive oil.

Divide the dough into 2 separate pieces, one slightly larger than the other. Stretch the larger dough into a rectangle, about 8×12 inches, and place in prepared pan. Evenly cover with mozzarella cheese, reserving about 1/2 cup for topping pizza, and leave a 1/2-1 inch border around the edges. Stretch the smaller piece of dough into a rectangle and place over cheese. Fold the edges of the bottom rectangle over the top rectangle and pinch to seal in the cheese. Prick the top all over with a fork. Evenly top with onions and sprinkle with remaining mozzarella cheese. Lightly drizzle with olive oil.

Bake in preheated oven until crust is golden and top layer of cheese is bubbly and browned, about 20 minutes. Serve immediately.