Fugazza with Caramelized Onions and Mozzarella

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 1 teaspoon balsamic vinegar 1 teaspoon balsamic vinegar
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 14g (7g saturated)
• Carbohydrates: 38g (6g sugars)
• Protein: 12g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   While the dough is rising, prepare the caramelized onions. In a large skillet, melt the butter over medium heat.
6. 6.
   Add the thinly sliced onions to the skillet and cook them slowly, stirring occasionally, until they become golden brown and caramelized.
7. 7.
   Stir in the balsamic vinegar, dried oregano, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat.
8. 8.
   Preheat the oven to 200°C (400°F).
9. 9.
   Punch down the risen dough and transfer it to a greased baking sheet. Press the dough evenly to cover the entire baking sheet.
10. 10.
    Spread the caramelized onions evenly over the dough, leaving a small border around the edges.
11. 11.
    Sprinkle the shredded mozzarella cheese over the onions.
12. 12.
    Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
13. 13.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Onions — Make sure to slice the onions thinly to ensure they caramelize evenly and become tender. Cooking them slowly over low heat will bring out their natural sweetness.
• Mozzarella cheese — Opt for shredded mozzarella cheese for easy melting and even distribution over the Fugazza.

Tips & Tricks

• For an extra burst of flavor, sprinkle some grated Parmesan cheese over the Fugazza before baking.
• Experiment with different types of cheese, such as provolone or fontina, to add variety to the dish.
• If you prefer a thinner crust, divide the dough in half and roll it out into two smaller Fugazza.
• Serve the Fugazza with a side of marinara sauce for dipping.

Serving advice

Serve the Fugazza warm, either as an appetizer or a main course. Cut it into squares or slices for easy serving.

Presentation advice

To enhance the presentation, garnish the Fugazza with fresh basil leaves or a sprinkle of dried oregano before serving.