Fugazzeta – onion and mozzarella pizza
Buenos Aires' own pizza: a thick pan pizza with mozzarella and a mass of thinly sliced onion that browns in the oven. Without cheese it's called fugazza.
- 2 h 15Time
- 37 minHands-on
- 4Portions
- 33 gprotein per portion
- 860kcal per portion
Ingredients for 4 portions
- 500 gPlain flour
- 1 sachetDried yeast
- 1 tspSugar
- 1 ½ tspSalt
- ≈ 300 mlWater, lukewarm
- 4 tbspOlive oil
- 4Yellow onions, thinly sliced
- to tasteSalt, for the onions
- 400 gMozzarella, sliced
- 2 tspOregano
Method
- Mix the flour, yeast, sugar and salt in a bowl. Add the lukewarm water and half the oil and knead for about 10 minutes until smooth and elastic.
- Cover the bowl and leave the dough to rise somewhere warm for 1 hour, until doubled in size.
- Meanwhile, slice the onions very thinly, put them in a colander, sprinkle with salt and leave them to release their liquid.
- Divide the dough in two and press it out with oiled hands into two oiled 30 cm pizza tins.
- Heat the oven to 230 °C and leave the dough to rise for 20 minutes more.
- Pre-bake the bases for 10 minutes, until cooked through but barely coloured.
- Squeeze the onions dry with your hands. Cover the bases with the mozzarella, then pile the onions on top right to the edges; sprinkle with oregano and drizzle with the rest of the oil.
- Bake for 12–15 minutes, until the onions are soft and browned at the tips and the cheese has melted.
- Cut into slices and serve hot.
