Fugazzeta (Argentinian Stuffed Pizza)
A recipe for Fugazzeta (Argentinian Stuffed Pizza)! This homemade pizza is filled with a layer of mozzarella cheese with sliced onions and even more cheese on top.
Servings 1 Pizza
Ingredients
Dough:
- 2 1/4 teaspoons (7 grams) active dry yeast
- 3/4 cup (177 milliliters) lukewarm water 105-115˚F, 40-46˚C
- 3 cups (375 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 1 teaspoon salt
- 1/4 cup (60 milliliters) lukewarm milk 105-115˚F, 40-46˚C
- 1 tablespoon (15 milliliters) olive oil plus more for greasing the bowl
Filling and Topping:
- 2 tablespoons (30 milliliters) olive oil plus more for drizzling
- 2 medium onions peeled and thinly sliced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- Pinch crushed red pepper flakes or freshly ground black pepper
- 1 pound (450 grams) mozzarella cheese shredded and divided
Instructions
To make the dough:
- In a small bowl, sprinkle the yeast over the lukewarm water and stir to combine. Allow to sit at room temperature until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough blade or a large bowl, combine the flour, sugar, and salt.
- Mix in the water with frothy yeast, milk and olive oil until dough comes together.
- On a lightly floured surface, knead the dough until smooth and elastic.
- Lightly oil a large bowl and add the dough, turning to coat. Cover and let rest until doubled, 1-2 hours.
To assemble:
- In a large skillet, drizzle the 2 tablespoons (30 milliliters) olive oil over medium heat.
- Add the thinly sliced onions to the pan. Cook, stirring occasionally, until softened but not brown.
- Stir in the oregano, salt, and pepper. Remove from heat and set aside to cool slightly.
- Preheat oven to 450˚F (230˚C). Grease a 14 inch (35.5 centimeter) round baking sheet or pizza pan with olive oil.
- Divide the risen dough into 2 separate pieces, one slightly larger than the other. Cover the smaller piece of dough and place the larger piece on a lightly floured work surface.
- Stretch the larger dough into a thin circle, about 12 inches (30.5 centimeters) wide, and place in the prepared pan.
- Evenly cover with 3/4ths of the shredded mozzarella cheese, leaving a 1/2-1 inch (1.25-2.5 centimeter) border around the edges.
- Stretch the smaller piece of dough into a circle large enough to cover the layer of cheese.
- Fold the edges of the bottom circle over the top circle and pinch together to seal in the cheese.
- Prick the top all over with a fork. Bake in the preheated oven for 5 minutes.
- Remove the pizza from the oven and evenly top with the onions, Sprinkle with the remaining 1/4 mozzarella cheese. Lightly drizzle with olive oil.
- Place back in preheated oven and bake until the crust is golden and the top layer of cheese is bubbly and browned, about 10-15 more minutes.
- Serve the Fugazzeta warm from the oven.