FUGAZZETA *Pizza Argentina* Rellena de QUESO y CEBOLLA

Mix flour, yeast, sugar, and salt in a large bowl.

Add warm water and olive oil, then knead until smooth, about 10 minutes.

Cover the dough and let it rise in a warm place until doubled, about 1-2 hours.

While the dough rises, sauté sliced onions in olive oil until caramelized, about 15 minutes.

Preheat the oven to 475°F (245°C).

Punch down the risen dough and divide it in half.

Roll out one half on a floured surface to fit a baking sheet.

Sprinkle cornmeal on the baking sheet and place the rolled dough on top.

Layer mozzarella cheese and caramelized onions on the dough.

Season with black pepper and chopped parsley.

Roll out the second half of the dough and cover the filling, sealing the edges.

Brush the top with beaten egg and sprinkle with parmesan cheese.

Bake in the preheated oven until golden brown, about 20-25 minutes.

Let cool slightly before slicing and serving.

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