PIZZA FUGAZZETA ARGENTINA, DELICIOSA CON CEBOLLA Y QUESO

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a good substitute with a similar flavor.

green olives

🥗Healthier: kalamata olives

💰Cheaper: canned green olives

Canned olives are usually cheaper and still flavorful.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is a cost-effective alternative to butter.

Add 2 cups of warm water to a bowl and reserve a little more.

Add 5 grams of baking powder, 2 tablespoons of olive oil, and 1/2 teaspoon of sugar to the water, stirring to dissolve.

Add 4 cups of all-purpose flour gradually, mixing it in.

Add 1 teaspoon of salt after some flour is mixed in.

Continue mixing until all flour is incorporated, adding more water if needed to achieve a tender dough.

Cover the dough and let it rest for 1 hour.

After 1 hour, take the dough from the sides and fold it towards the middle to relax it.

Let the dough rest for another hour.

Prepare a 16-inch pizza mold with parchment paper and oil it to prevent sticking.

Dump the dough into the mold, oiling your hands to work with it.

Let the dough rest in the mold in the oven with it turned off.

Chop 1 medium onion and soak it in boiling water for about 1 hour to remove acidity, then drain.

Mix the onion with olive oil, salt, pepper, oregano, and 2-3 minced garlic cloves.

Preheat the oven to 450°F (232°C).

Spread the onion mixture over the dough and bake for 10-15 minutes in the lowest part of the oven.

After 10-15 minutes, remove the parchment paper and add a lot of mozzarella cheese on top.

Bake for an additional 5 minutes to melt the cheese.

Drizzle with olive oil and sprinkle with more oregano before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens