Fugazza y Fugazzeta / Pizza Argentina de Cebolla

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Grated pecorino provides a similar flavor at a lower cost.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is typically less expensive.

In a container, put 300 ml of warm water, add 5 g of dry yeast with 1 teaspoon of sugar and 1 tablespoon of the total flour.

Mix well and let it sit for 15 minutes until it foams.

In a bowl, mix 1 teaspoon of salt with 500 g of common flour.

Pour the foamed yeast mixture into the center of the flour and add 2 tablespoons of oil.

Begin to integrate the flour towards the center while mixing, until a uniform dough is formed.

Knead the dough for a good 10 minutes until it is soft, almost sticky but manageable.

Form a bun, place it in a container, and cover it with a damp cloth to let it rise.

While the dough is rising, cut 4 large onions into fine julienne strips.

Heat 90 g of corn oil in a frying pan.

Add the onions and cook for about 5 minutes until they are soft and shiny.

Once the dough has risen, put it on the table, divide it into two equal parts, and form each into a bun.

Prepare two 29 cm pizza pans, lightly greased with oil, and place the buns in them.

Let the buns rise again for about 30 minutes.

When the dough has risen a little, stretch it into the mold.

For the fugazza, distribute half of the onions over the dough, season with dried oregano, ground black pepper, and entrefine salt, and sprinkle with a good amount of olive oil.

For the fugazzeta, grate approximately 250 g of mozzarella cheese, arrange the onions on the dough, season with salt and pepper, distribute the grated mozzarella on top, sprinkle with oregano, and add a generous splash of olive oil.

Place both pizzas in a medium oven preheated to 180°C.

Bake for about 20 minutes until the onions are golden and the cheese is well melted for the fugazzeta.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens