Fugazzeta: Argentine Stuffed Crust Cheese Pizza
With layers of cheese and onions baked together, this Fugazzeta or Argentine Stuffed Crust Cheese Pizza is not your average pizza pie.
Equipment
- Kitchen Towel
Ingredients
- ¼ cup milk warm
- 2 teaspoon yeast fresh
- 1 teaspoon stevia or sugar
- 3 cups all-purpose einkorn flour
- 1 tablespoon all-purpose einkorn flour for dusting
- 1 teaspoon salt plus extra for the onions
- 3 tablespoon olive oil
- 1 cup water warm
- 2 white onions
- 1 ½ tablespoon oregano
- 1 teaspoon chile powder
- 2 cups mozzarella shredded
Instructions
- Wash your hands with soap and water. Using a measuring cup, add the warm milk to a clean bowl.
- Use a measuring spoon to add the correct amount of yeast and stevia to the bowl.
- Add 1 tablespoon of flour to the same bowl.
- Use your hands to mix the ingredients together in the bowl. Place the bowl in a warm spot in your kitchen and let it sit for 10 minutes or until you see a small amount of foam.
- Once you set the yeast mixture aside, you can use a kitchen scale to measure the flour in a large bowl.
- Press your fist into the center of the flour to create a well. Use a measuring spoon to add the olive oil and salt. Briefly mix the ingredients together before slowly adding in the yeast mixture.
- Gradually add the warm water to the bowl as you combine the ingredients. Knead the dough by hand until it is soft. Transfer the dough to a floured surface and continue to knead for 7 minutes. Place the dough back in the bowl when finished.
- Cover the bowl containing the fugazzeta dough with a kitchen towel. Place the bowl in a warm spot in your kitchen. Let the dough rest for 1 hour.
- If you don't have any onions already sliced, now is a good time to do that prep work with a knife and cutting board. Heat 1 tablespoon of the oil in a pan on medium heat. Add the onions to the pan. Sauté the onions for 6 minutes or until the onions have softened. Add the oregano, chilli, and a bit of salt. Use a spoon to combine the ingredients. Turn off the stove. Set the pan aside to cool.
- Using a dough scraper, section the dough into two unequal parts. One section should be ⅓ and the other should be ⅔ of the total dough. Turn the oven to 400 degrees Fahrenheit.
- Grease a pizza pan or oil a cast iron skillet. Place the larger portion of the dough in the pan. Use your hands to press it down into the pan and stretch it to reach all the way to the edge.
- Top the dough with cheese, saving some of the cheese for the top layer.
- Stretch the remaining dough to cover the cheese. You can press the edges of the dough layers together to seal them.
- Spread the onions over top of the pizza. We chose to do half with onions and half without. Feel free to get creative on top.
- Use a fork to create a few holes in the top layer of fugazzeta dough.
- Cover the fugazzeta with the remaining cheese. Place it in the oven. Bake the pizza for 20 minutes or until the edges are golden brown. Turn off the oven. Slice and serve this pie while it's hot.
Notes
- You can substitute the same amount of sugar for stevia
- Leftovers can be covered and kept in the fridge for 2 days
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov
- Full Recipe Info and Pictures at: https://happyhomeschooladventures.com/fugazzeta
Nutrition
Calories: 290kcalCarbohydrates: 39gProtein: 12gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 23mgSodium: 477mgPotassium: 101mgFiber: 6gSugar: 3gVitamin A: 292IUVitamin C: 2mgCalcium: 205mgIron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Tried this recipe?Let us know how it was!