Fugazza Rellena (Argentine Stuffed Pizza)

🧂 Ingredients

• 700 g Pizza dough(Store-bought or homemade. Ensure it's at room temperature for easier handling.)
• 5 large Yellow onions(About 1.5 kg total. Sliced thinly.)
• 400 g Low-moisture mozzarella cheese(Shredded or thinly sliced. Low-moisture is best to prevent a watery filling.)
• 60 ml Olive oil(Plus extra for greasing the pan and brushing the crust.)
• 2 tsp Dried oregano(For sprinkling on top.)
• 1 tsp Salt(For seasoning the onions.)
• 1 tsp Sugar(Optional, to aid in caramelization of onions.)

👨‍🍳 Instructions

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

💡 Pro Tips

• ✓This is a classic from Buenos Aires pizzerias, often served alongside Fainá (a chickpea flour flatbread).
• ✓The magic of Fugazza Rellena is in the contrast between the sweet, deeply caramelized onions and the gooey, melted cheese.
• ✓Ensure your onions are truly caramelized, not just softened and browned, for the best flavor.

🔄 Variations

• Add a layer of thinly sliced ham or prosciutto on top of the onions before adding the cheese.
• Experiment with different cheeses like provolone or a blend of mozzarella and fontina for a richer flavor.
• For an extra touch, sprinkle some grated Parmesan cheese on top before baking.

🥗 Nutrition

Per serving