Fugazzeta
Fugazzeta, from above
VegBuenos Aires

Fugazzeta

Thick pizza, buried in mozzarella and sweet onions. Buenos Aires pizza, Genoese roots.

180 minTime
26 gProtein each
mildSpice
Fugazza with cheese2 chapters · 1 min read

Make it your way

Grandma's wayThick crust, mozzarella and onion.
The original
614kcalsame
26 gproteinsame
4 gfibresame
180minutessame

Fugazzeta.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)4 cups
Instant dry yeast2 tsp
Water1¼ cups, warm
Olive oil3 tbsp
Salt2 tsp
Sugar1 tsp
Mozzarella400 g, sliced
Onion4, thinly sliced
Dried oregano1 tsp
Parmesan¼ cup grated

Method

4 steps
  1. 1Mix flour, yeast, sugar, salt, water and 2 tbsp oil; knead 10 minutes and rise until doubled, about 1 1/2 hours.
  2. 2Salt the onions and leave 20 minutes, then squeeze dry.
  3. 3Press the dough into an oiled deep pan and rise 30 minutes. Par bake at 220°C for 8 minutes.
  4. 4Cover with mozzarella, then pile on the onions. Drizzle with oil, sprinkle oregano and parmesan, and bake 20 minutes.
Serve it like this

Cut into squares and serve hot on a board, with a glass of soda and a slice of fainá on top if you like.

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Make it a meal

What goes with Fugazzeta: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Milanesa35 min
On the side Baingan bharta40 min
On the side Bhindi masala35 min
A little snack Provoleta15 min
A little snack Empanadas argentinas100 min
A little snack Choripán25 min
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