Argentine fugazzeta, the pizza stuffed with cheese and onion
If you want to make a different kind of pizza at home, the Argentinian fugazzeta is a great option.
Ingredients · Servings 2
- 250 gr de harina de trigo
- 160 ml de agua tibia
- 4 gr de levadura seca
- 1 cda de aceite de oliva
- 1/2 cdita de sal
- 1/2 cdita de azúcar
- 180 gr de mozzarella rallada o en trozos
- 70 gr de queso provolone rallado
- 1 cebolla blanca grande
- 1 cda de aceite de oliva
- 1 cdita de orégano seco
- Pimienta negra al gusto
- 1 pizca de sal
- 1 cda de queso parmesano rallado (opcional)
Method · 1 h 45 min
- Mezcla el agua tibia con la levadura y el azúcar. Deja reposar durante 5 minutos, hasta que la mezcla comience a formar espuma.
- Coloca la harina en un recipiente, agrega la sal, incorpora la mezcla de levadura y añade el aceite de oliva. Amasa durante 8-10 minutos, hasta obtener una masa suave y elástica.
- Forma una bola, cúbrela y déjala reposar aproximadamente 1 hora en un lugar templado, o hasta que aumente notablemente su tamaño.
- Mientras tanto, corta la cebolla en tiras finas. Mézclala con una pizca de sal, pimienta, orégano y aceite de oliva. Déjala reposar para que se ablande ligeramente.
- Divide la masa en dos partes, una ligeramente más grande que la otra. Estira la porción grande hasta cubrir la base y los bordes de un molde de unos 24 cm.
- Distribuye la mozzarella y el provolone sobre la masa, dejando un pequeño margen alrededor. Cubre con la segunda porción de masa estirada y sella bien los bordes para que el queso no se escape.
- Coloca la cebolla por encima y termina con un poco de orégano, pimienta y parmesano si deseas un sabor más intenso.
- Hornea en un horno precalentado a 230 °C durante 20-25 minutos, hasta que la masa esté dorada y la cebolla ligeramente caramelizada.
- Retira la fugazzeta argentina del horno y déjala reposar 5 minutos antes de cortarla. Así el queso se asentará y será más fácil servirla.
- Corta en porciones y sirve caliente.
The recipe is prepared with a simple dough of flour, yeast, water, olive oil, and salt. For the filling, we'll use mozzarella and provolone, and finish it with white onion, oregano, pepper, and olive oil before baking.
How to make homemade Argentinian fugazzeta step by step
- 2 people
- 700 Kcal
For the dough:
- 250g of wheat flour
- 160 ml of lukewarm water
- 4 grams of dry yeast
- 1 tbsp of olive oil
- 1/2 teaspoon of salt
- 1/2 tsp of sugar
For the filling and topping:
- 180g of grated or diced mozzarella
- 70g of grated provolone cheese
- 1 large white onion
- 1 tbsp of olive oil
- 1 tsp dried oregano
- Black pepper to taste
- 1 pinch of salt
- 1 tbsp grated Parmesan cheese (optional)
- Mix the warm water with the yeast and sugar. Let it sit for 5 minutes, until the mixture starts to foam.
- Place the flour in a bowl, add the salt, stir in the yeast mixture, and add the olive oil. Knead for 8-10 minutes, until you obtain a smooth and elastic dough.
- Form a ball, cover it and let it rest for approximately 1 hour in a warm place, or until it noticeably increases in size.
- Meanwhile, slice the onion thinly. Mix it with a pinch of salt, pepper, oregano, and olive oil. Let it sit to soften slightly.
- Divide the dough into two parts, one slightly larger than the other. Roll out the larger portion to cover the base and sides of a 24 cm (9.5 inch) tart tin.
- Distribute the mozzarella and provolone over the dough, leaving a small border around the edge. Cover with the second portion of rolled-out dough and seal the edges well so the cheese doesn't escape.
- Place the onion on top and finish with a little oregano, pepper and parmesan if you want a more intense flavor.
- Bake in a preheated oven at 230°C for 20-25 minutes, until the dough is golden brown and the onion is slightly caramelized.
- Remove the Argentinian fugazzeta from the oven and let it rest for 5 minutes before cutting it. This will allow the cheese to settle and make it easier to serve.
- Cut into portions and serve hot.
Tips for this recipe
- Use lukewarm, not hot, water to activate the yeast without damaging it.
- Knead well to develop the gluten and obtain a flexible dough that can support the filling.
- Do not add too much flour during kneading; a slightly moist dough will be more tender.
- Let the dough rest long enough to rise and develop flavor.
- Use cheeses that melt well. The combination of mozzarella and provolone adds creaminess and a deeper flavor.
- Don't overload the edges with cheese because they could open up during cooking.
- Seal the two layers of dough very well before baking to prevent the filling from leaking out.
- Chop the onion finely so that it cooks evenly and becomes soft on the pizza.
- Preheat the oven thoroughly before placing the fugazzeta inside. A high temperature helps to achieve a golden and firm base.
- Wait a few minutes before cutting it. If you serve it immediately, the cheese may ooze out at once and make it difficult to cut.
Does Argentinian fugazzeta have tomato sauce?
It's not necessary. The classic version is prepared without tomato sauce, with cheese as a filling and onion as a topping.
Can you make fugazzeta with just mozzarella?
Yes. You can make the recipe with just mozzarella if that's the cheese you have available. For extra flavor, you can add some provolone or parmesan.
How to prevent the fugazzeta from becoming soggy?
It's important not to use too much moist onion and to bake the pizza at a high temperature. It's also best to avoid overloading it with cheese.
What is the difference between fugazzeta and fugazza?
Fugazza is usually a pizza with a dough covered with onion, while fugazzeta incorporates cheese and, in its stuffed version, a second layer of dough.
