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Fugazzetta: photo of the dish
Illustrative photo: Horacio Cambeiro — CC BY 3.0, Wikimedia Commons
Everyday meals

Fugazzetta

An Argentine pizza without tomato sauce, topped with a thick layer of melted mozzarella and caramelised onions. Originating in Buenos Aires and its Italian communities, it is very indulgent and best eaten piping hot.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Make the dough as for a pizza: dissolve the yeast in the lukewarm water, mix with the flour, salt and oil, knead for 8 minutes and leave to rise for 1 hour, covered.
  2. Cook the sliced onions gently with a little oil for 15 minutes, until soft and golden, then season.
  3. Preheat the oven to 240 °C and oil a dish or pizza tray.
  4. Stretch out the dough, then add a first layer of mozzarella, a layer of onions, then a second, thick layer of mozzarella.
  5. Fold the edges over and pinch them together to form a flat sort of turnover, then scatter it with onions and a little mozzarella.
  6. Bake for 15 to 20 minutes until the top is well browned, then drizzle with olive oil, sprinkle with oregano and serve straight away.

Variations and tips

Simpler fugazza. For an easier version, spread the dough in the dish and top it only with onions and mozzarella without folding it over.

Using what's easy to find. Mozzarella works very well replaced by grated Emmental mixed with a little mozzarella to keep the stringy texture.

More ideas

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Original Ecomely recipe.