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Authentic Argentine Fugazzeta Pizza with Cheesy Onion Topping Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours 40 minutes (including dough rising and onion resting time)
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Argentinian

Description

Experience the authentic flavors of Argentina with this classic Fugazzeta recipe, a cheesy onion-stuffed pizza that combines a tender yeast dough with layers of mozzarella, cremosa cheese, and a savory onion topping infused with herbs and spices. Perfect for sharing, this delightful dish offers a crispy crust, melted cheese, and vibrant chimichurri sauce that elevates every bite.

Ingredients

Scale

For the Dough

  • 4 cups All-purpose flour
  • 2 tablespoons Fresh yeast (crumbled)
  • 1.5 cups Water (warm)
  • 2 teaspoons Salt
  • 2 tablespoons Vegetable oil

For the Filling

  • 2 cups Mozzarella cheese (shredded)
  • 1 cup Cremoso cheese (optional)
  • 0.5 cup Grated Parmesan cheese

For the Onion Topping

  • 2 large Onions (sliced medium-thick)
  • 2 tablespoons Salt (for drawing moisture from onions)
  • 1 teaspoon Crushed red pepper flakes (to taste)
  • 1 teaspoon Oregano (dried)
  • to taste Salt & pepper

For the Chimichurri Sauce

  • 2 cloves Garlic clove (minced)
  • 0.5 cup Fresh parsley (chopped)
  • 0.5 cup Extra-virgin olive oil
  • Salt and pepper to taste
  • 1 teaspoon Oregano (dried)
  • 1 teaspoon Crushed red pepper flakes (to taste)

Instructions

  1. Making the Dough: In a mixing bowl, combine the all-purpose flour and create a well in the center. Add the fresh crumbled yeast and let it mingle with the flour for a moment. Pour in the warm water and vegetable oil into the mixture, stirring gently with a spoon until the dough starts to form.
  2. Kneading the Dough: Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. This process develops gluten, ensuring a nice texture.
  3. Dividing and Resting the Dough: Divide the dough into three parts, using two-thirds for the pizza base and one-third for the topping. Shape the dough pieces into two round balls. Place them in a large bowl, cover with plastic wrap, and rest for 1 to 2 hours until the dough doubles in size.
  4. Preparing the Onions: Trim the ends off the onions, cut them in half, and slice into medium-thick pieces. Place the sliced onions in a colander and mix with two tablespoons of salt. Let them sit for about 30 minutes to draw out excess moisture. Press the onions with your hands to expel moisture and rinse them under cool water, pressing again to remove leftover liquid. Set aside.
  5. Making the Chimichurri: Chop the garlic and fresh parsley finely. In a bowl, combine the garlic, parsley, salt, pepper, dried oregano, crushed red pepper flakes, and cover with extra-virgin olive oil. Mix well to infuse the flavors.
  6. Assembling the Pizza: Preheat your oven to 450°F (230°C). Roll out the larger dough ball on a floured surface into a circle that fits a 10-inch pizza pan. Grease the pan and place the rolled dough inside.
  7. Adding the Cheese: Spread the shredded mozzarella cheese evenly over the base dough. Optionally, sprinkle the cremosa cheese for added creaminess.
  8. Creating the Top Layer: Roll out the smaller dough ball into a second pizza crust and cover the cheese filling. Press the edges firmly to seal the pizza. Prick the top dough with a fork to prevent it from puffing up while baking.
  9. Adding Onion Topping: Mix the prepared onions with oregano and crushed red pepper flakes. Spread the onion mixture generously over the top of the pizza dough. Sprinkle the grated Parmesan cheese over the onions to add a savory finish.
  10. Baking the Fugazzeta: Place the pizza on the oven floor and bake for 15 minutes. Then move it to the middle rack and bake for another 20 minutes, followed by 5 minutes on the top rack to achieve a golden, crisp crust.
  11. Finishing Touch: Remove the pizza from the oven and brush the top with the prepared chimichurri sauce for a burst of fresh, herby flavor.
  12. Serving: Serve the delicious Fugazzeta hot and enjoy this authentic Argentinian cheesy onion delight with family and friends.

Notes

  • Ensure the water used for the dough is warm, not hot, to activate the yeast properly without killing it.
  • Salting and rinsing the onions removes excess moisture and bitterness, improving texture and taste.
  • The cremosa cheese is optional but adds a traditional creamy texture typical of Argentinian pizzas.
  • Pricking the top dough prevents large air pockets from forming during baking.
  • Adjust the amount of crushed red pepper flakes in the chimichurri and onion topping to your desired spice level.
  • For best results, use a pizza stone or bake directly on the oven floor as instructed to mimic traditional baking conditions.

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