Breads & doughs
Stuffed Fugazzeta Pizza
Thick-crust pizza filled with mozzarella and topped with onion.
Vegetarian
Ingredients
- 500 g Type 000 flour
- 300 ml warm water
- 25 g fresh yeast
- 1 teaspoon sugar
- 30 ml oil
- 1 teaspoon salt
- 400 g mozzarella, sliced
- 3 onions, sliced
- 1 tablespoon oregano
- Olive oil
Step-by-step
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- Put the warm water, yeast and sugar in the mixing bowl. Mix 1 min/37°C/speed 2.
- Add the flour, oil and salt. Knead 3 min/dough mode.
- Let the dough rise, covered, in a warm place for 45 minutes until doubled.
- Divide the dough in two. Roll out one base, place it in an oiled pan and cover with the mozzarella.
- Roll out the second base, cover the filling sealing the edges, and prick the surface.
- Spread the sliced onion, previously soaked in salted water, on top, drizzle with olive oil and sprinkle with oregano.
- Bake at 220°C for 30 minutes until the onion is golden and the dough is cooked.
Tips
- Soak the onion in salted water 15 minutes to soften its flavor.
- Seal the edges well so the cheese doesn't leak out.
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