Fugazza
Argentinian cuisine has a huge Italian influence. Fugazza is the Argentinian version of pizza; served as an appetizer or a main course. Fugazza has a thicker, airy crust, has no tomato sauce, and is topped with a ton of thinly sliced onions and mozzarella cheese. The onions are traditionally put on the fugazza raw, but you can sauté them as well. Fugazza is always baked in a pan with 1” sides or a wide cast iron skillet.
Equipment
- standing mixer
Ingredients
Pizza Dough
- 2 2/3 cup bread flour
- 5 tbsp olive oil
- 2 tsp sea salt
- 2 tsp yeast
- 1 tsp sugar
- 1 cup warm water
Toppings
- 3 tbsp olive oil
- 1 large white onion thinly sliced
- 1 tbsp oregano
- 8 oz mozzarella cheese sliced
- 1/4 cup parmesan grated
Instructions
- Mix together the yeast, sugar, and warm water. Let the mixture activate for 10 minutes until bubbly.
- Using the dough hook on a standing mixer, mix together the flour, salt, and olive oil.
- Add in the yeast mix.
- Mix on medium speed for 5 minutes until the dough forms and pulls away from the sides of the bowl.
- Place the rough ball in a bowl. Drizzle olive oil over the ball. Cover the bowl in plastic wrap and let it rise for 2 hours.
- The dough will double in size. Punch it down.
- Preheat the oven to 425 degrees. Make sure the oven rack is in the center of the oven. Lightly grease a 12” circular pan with 1” sides with olive oil. Press the dough into the pan. Let it rest.
- Heat up olive oil a large sauté pan over medium high heat. Sauté the onions for 7-8 minutes until slightly caramelized.
- Place the onions in a single layer on the dough. Sprinkle on the oregano. Bake the fugazza for 15 minutes.
- Take the fugazza out of the oven. Sprinkle with parmesan. Top with slices of mozzarella cheese. Turn on the oven’s broiler. Broil for 2 minutes.
- Let the fugazza rest for 15 minutes before serving.
