👨‍🍳 조리법

1. 1

   Prepare the pizza dough: If using homemade dough, prepare it according to your recipe and allow it to rise for about 1.5 hours, or until doubled in size. If using store-bought, let it sit at room temperature for at least 30 minutes before proceeding.

   ⏱️ 1.5 hours (for rising)
2. 2

   Caramelize the onions: Heat 30 ml of olive oil in a large skillet over medium-low heat. Add the thinly sliced onions, salt, and optional sugar. Cook slowly, stirring occasionally, for 30-40 minutes, or until the onions are deeply golden brown, soft, and sweet. Avoid burning them. If they start to stick, add a tablespoon of water. Once caramelized, remove from heat and set aside to cool slightly.

   ⏱️ 30-40 minutes
3. 3

   Preheat your oven to 220°C (425°F). Lightly grease a 25-30 cm (10-12 inch) round baking pan or cast-iron skillet with olive oil.

4. 4

   Assemble the Fugazza: Divide the pizza dough into two equal portions. On a lightly floured surface, roll out one portion into a circle large enough to fit the bottom of your prepared pan. Carefully transfer this dough to the pan, pressing it gently into the bottom and up the sides. Spread the caramelized onions evenly over the dough. Top the onions with half of the shredded mozzarella cheese. Roll out the second portion of dough to create the top layer. Gently place this dough over the cheese and onions. Tuck the edges of the top dough under the bottom dough to seal. Brush the top of the pizza generously with the remaining 30 ml of olive oil and sprinkle evenly with dried oregano.

   ⏱️ 15-20 minutes
5. 5

   Bake the Fugazza Rellena for 30-35 minutes, or until the crust is golden brown and puffed, and the cheese is melted and bubbly. If the crust starts to brown too quickly, you can loosely tent it with foil.

   ⏱️ 30-35 minutes
6. 6

   Let the Fugazza Rellena rest for 5-10 minutes before slicing and serving. This allows the cheese to set slightly.

   ⏱️ 5-10 minutes