Argentinische Pizza Gefüllt Mit Käse! | Fugazzeta Rezept

Combine 12 grams of dry yeast and 7 grams of sugar in a bowl.

Add 50 grams of lukewarm water and mix well. Let it sit for 10 minutes.

In a separate bowl, mix 400 grams of flour and 25 grams of salt.

Add 15 grams of olive oil and the yeast mixture to the flour and salt mixture.

Knead the dough and gradually add 150 milliliters of water while kneading.

Let the dough rise, covered, for about 1 hour.

Cut the Parmesan and Mozzarella cheese into cubes.

Slice 2 large onions into strips and sauté them until soft.

Season the onions with 1 teaspoon of paprika, salt, pepper, and 1 teaspoon of oregano.

Divide the risen dough into two pieces and shape them into balls. Let them rise for another 20 minutes.

Grease a cast iron skillet with olive oil.

Flatten one dough ball and place it in the skillet, creating a thicker base and higher edges.

Fill the base with the cubed cheese, distributing it evenly.

Flatten the second dough ball and place it on top, sealing the edges.

Spread the sautéed onions on top of the dough.

Bake in the oven at 180 degrees Celsius for about 40 minutes.

Let it cool slightly before slicing and serving.

Equipment Needed

Dietary

Allergens