I MADE A DELICOUS FUGAZZETA WITH MY OWN TWIST!

Cover your dough surface with corn flour.

Use 400 grams of pre-made dough and start rolling it out into a traditional pizza shape.

Add a layer of cling film over the top before rolling it out to help hold its shape and prevent it from springing back.

Once the bottom layer is done, oil a pizza tray and place the dough on top.

Put the cling film back on top of the dough and push it to the edges to maintain a circular shape.

Spread a layer of passata evenly to the edges of the dough.

Drizzle olive oil over the passata layer.

Add almost 1 kilogram of mozzarella cheese on top of the passata.

Sprinkle crushed black pepper, and add salami, herbs, and ham as personal variations.

Make the top layer with another 400 grams of dough, ensuring it is thinner and larger than the bottom layer.

Crimp the edges of the top layer over the bottom layer and trim off the excess dough with a knife.

Tuck in the edges and cover the top with olive oil.

Make holes in the top to let steam escape before baking.

Add pre-cooked fried onions on top of the pizza.

Bake in the oven for around 40 minutes at 250 degrees Celsius, keeping an eye on it to prevent burning.

Equipment Needed

Dietary

Allergens