The ultimate stuffed pizza: Fugazzeta

The hubby and I love street food. I love it so much that I even watch television shows (like Street Food, currently on Netflix) about it.

Recently, we were watching an episode about street food in Argentina and they did a segment about Fugazzeta, an Argentinian pizza-like food that tastes a little like focaccia with loads of cheese.

Traditionally, the fugazzeta includes ham (which we, of course, don't eat) or it might have spinach or other greens. Sometimes it's just cheese and that's the way I chose to construct mine.

If you make this, feel free to play around with the filling. The dough is traditional and easy to make. 

Fugazzeta
Makes 2 pies, 4 servings each
For the Dough
For the stuffing and toppings
  • 2 red onions, thinly sliced
  • 1 teaspoon dried oregano (plus a little more for garnish)
  • ½ teaspoon of salt
  • 1 cup of grated moozzarella cheese
  • 1/4 cup of sliced brie
  • Pepper, to taste
  • 1/4 cup of grated Parmesan cheese
  • Fresh oregano leaves, Italian seasoning, sea salt and olive oil, for garnish

  • The Dough
  1. To make a starter, mix 2 tablespoons of the flour with the sugar and yeast and mix to combine. Add 3 tablespoons of water to make a slurry.
  2. Cover with a kitchen towel and set aside for 20 minutes, or until doubled in size.
  3. Put the rest of the flour into a mixing bowl and mix through the salt. When the starter has doubled in size, mix it with the flour, and the oil, until a dough forms.
  4. Turn the dough onto counter and knead it until it's smooth and elastic.
  5.  Lightly grease a large bowl and put the kneaded dough to coat the bottom and turn it over to coat all sides of it.
  6.  Cover the bowl with a kitchen towel and set asidefor half an hour so it can double in size again.
  7. While that's rising, fry the onions in some oil and season generously with salt. Fry until they are soft and are starting to smell sweet.
  8. Cut the dough in half, then cut each half in two with one part slightly larger.
  9. Put them back into the bowl and let them rest while you get the stuffing and toppings ready.
Thestuffing and topping
  1. Grease two baking trays with olive oil or oil spray.
  2. Take each larger half of the dough and form into a ball, leaving the smaller halves in the bowl.
  3. Using your hands, slightly flatten each larger piece between both hands, then lay one in a deep cake pan (I use cast iron skillets) turning the dough over several to be sure it is greased on all sides. Flatten the dough to about half an inch thick.
  4. Cover both of these with plastic wrap (I use clear shower caps that can be washed and reused many times). Let them rest for 30 minutes.
  5. Do the same with the smaller dough balls and let them rest for half an hour as well.
  6. Preheat the oven to 475°F.
  7. Scatter the grated mozzarella over the dough in the cake pans, leaving about an inch of the dough edge bare. Lay the slices of brie over the mozzarella, then sprinkle with the black pepper and a few oregano leaves.
  8. The two other discs of dough will be the tops. Carefully pick them up put them over the chesse and bottom dough. Press the two pieces together to seal the pie.
  9. Scatter the onions evenly over the tops of each pie, sprinkle with the grated parmesan. Bake for 30 minutes. The crust will be golden brown and the onions will be very dark.
  10. To serve, drizzle with olive oil and garnish with fresh and dried oregano leaves, Italian seasonings, and with sea salt.

Cheese just oozes from the delicious fugazzeta

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