fugazzeta
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Fugazzeta is a variation of the popular Argentinian treat called fugazza, which an onion-topped pizza that is very similar to Italian-style focaccia.
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yield
6 serving(s)
prep time
30 Min
cook time
25 Min
method
Bake
Ingredients For fugazzeta
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2 3/4 cbread flour
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1/4 cmilk
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3/4 cwater
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2 1/2 tspactive dry yeast
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2 tspsugar
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5 Tbspolive oil
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1 tspsalt
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1onion
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8 ozmozzarella cheese, thinly sliced
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1/3 caged provolone cheese, grated, optional
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1 tspdried oregano
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1/4 cparmesan cheese, grated
How To Make fugazzeta
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1Warm the milk to 100 to 105 F, and place in a small bowl.
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2Stir the sugar into the milk and sprinkle the yeast over. Set aside for 5 to 10 minutes, until mixture is bubbly.
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3Place the flour, 1 tablespoon olive oil, and salt in the bowl of a standing mixer and mix together briefly using the dough hook.
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4Add the yeast/milk mixture and begin to knead, adding the water gradually. The mixture should come together as a soft, stretchy dough, pulling away from the sides of the bowl. Add a bit more flour if the mixture is too wet, and add a bit more water if mixture seems dry, crumbly, or overly firm.
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5Knead for 5 to 10 minutes, until dough is smooth, soft and elastic.
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6Oil a bowl with olive oil and place the dough in the bowl. Cover with plastic wrap and let the dough rise until doubled in size.
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7While the dough is rising, peel and slice the onion into very thin strips. Place them in a bowl of cold salt water and soak for 30 minutes. Drain onions well and dry them with paper towels.
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8Once the dough has risen, punch it down and divide dough into two pieces. Roll each half into a smooth ball.
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9Pour 3 tablespoons of olive oil into a 12-inch pizza pan or cast iron skillet. Place one ball of dough in the middle of the pan and flatten gently with your fingers. Let dough relax for 10 minutes.
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10Continue to flatten dough into the pan, flattening it and pushing it toward the sides of the pan, letting it relax in between until dough covers the bottom of the pan.
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11Oil the counter and roll the other piece of dough into a 12-inch circle, letting it relax in between until it holds its shape.
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12Preheat oven to 450 F.
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13Place the slices of mozzarella cheese over the dough in the pan.
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14Sprinkle the provolone over the mozzarella. Place the other round of dough over the cheese and seal the edges of the two dough circles together.
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15Top the pizza with the sliced onions.
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16Drizzle a tablespoon of olive oil over the onions, and sprinkle with the dried oregano and some Parmesan cheese.
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17Place the fugazzeta in the oven. Bake for 20 to 25 minutes, or until the edges are golden brown and crispy.
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18Brown the onions under the broiler for the last 3 minutes of cooking if desired.
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19Remove from the oven. Let cool for 5 to 10 minutes before cutting into slices to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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