Fugazzeta Rellena - Stuffed Argentinian Pizza

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
• 2 cups (200g) mozzarella cheese, shredded 2 cups (200g) mozzarella cheese, shredded
• 1 cup (100g) provolone cheese, shredded 1 cup (100g) provolone cheese, shredded
• 1/2 cup (50g) Parmesan cheese, grated 1/2 cup (50g) Parmesan cheese, grated
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the flour, yeast, sugar, and salt. Gradually add the warm water and olive oil, mixing until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour, or until doubled in size.
3. 3.
   In the meantime, melt the butter in a skillet over medium heat. Add the sliced onions and cook until they become soft and caramelized, about 15 minutes. Set aside.
4. 4.
   Preheat the oven to 200°C (400°F). Punch down the risen dough and divide it into two equal portions.
5. 5.
   Roll out one portion of the dough into a circle, about 12 inches in diameter. Place it on a greased baking sheet.
6. 6.
   Spread half of the caramelized onions evenly over the dough, leaving a small border around the edges. Sprinkle half of the mozzarella, provolone, and Parmesan cheese on top. Season with dried oregano, salt, and pepper.
7. 7.
   Roll out the second portion of the dough into a circle of the same size. Place it on top of the cheese and onion layer, sealing the edges by pressing them together.
8. 8.
   Brush the top of the dough with olive oil and sprinkle with a pinch of salt and dried oregano.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. 10.
    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 for even caramelization.
• Mozzarella, Provolone, and Parmesan cheese — Use high-quality cheeses for the best flavor and melting properties.
• Dough — Allow the dough to rise until doubled in size for a light and fluffy texture.

Tips & Tricks

• For a twist, add sliced bell peppers or olives to the filling.
• Experiment with different cheese combinations to suit your taste.
• Serve with a side of chimichurri sauce for an extra burst of flavor.
• Leftovers can be reheated in the oven for a few minutes to regain their crispiness.
• Enjoy Fugazzeta Rellena with a glass of Malbec wine for an authentic Argentinian experience.

Serving advice

Serve Fugazzeta Rellena warm, either as a main course accompanied by a fresh salad or as an appetizer to share with friends and family.

Presentation advice

Slice the Fugazzeta Rellena into wedges and arrange them on a platter. Garnish with fresh herbs, such as parsley or basil, for a pop of color.