Breads & doughs
Stuffed Fugazzeta
Onion-topped pizza stuffed with mozzarella, juicy and quintessentially Argentine.
Vegetarian
Ingredients
- 500 g flour (000)
- 300 g warm water
- 25 g fresh yeast
- 30 g oil
- 1 teaspoon salt
- 3 onions
- 400 g mozzarella
- Oregano and coarse salt to taste
Step-by-step
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- Put the water, yeast, oil, salt and flour in the mixing bowl. Set 3 min/closed lid/dough mode.
- Remove the dough, cover with a kitchen towel and let rise 40 min in a warm place.
- Slice the onions and soak them in salted water a few minutes. Drain.
- Divide the dough in two. Roll out the first half in an oiled pizza pan, cover with the mozzarella and top with the second dough, sealing the edges.
- Cover with the onion, sprinkle with oregano, coarse salt and a drizzle of oil.
- Bake at 220°C for 25 to 30 min until the onion and base are golden.
Tips
- Soaking the onion mellows its flavor and keeps it from burning.
- Make a couple of slits in the top layer so steam can escape.
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