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Pizza Fugazetta
An iconic Argentine focaccia-style pizza from Buenos Aires, characterized by its thick, airy crust generously topped with a substantial layer of sweet, caramelized onions and melted mozzarella cheese.
đ§ Ingredienser
- 600 g Pizza dough (thick, focaccia-style)(A good quality, enriched dough recipe is recommended for this style of pizza. Ensure it has had sufficient time to rise.)
- 4 large Yellow onions(About 1kg total. Sliced thinly.)
- 200 g Low-moisture mozzarella cheese(Shredded or thinly sliced. For best results, use whole milk mozzarella.)
- 4 tbsp Olive oil(Plus extra for greasing the pan and drizzling.)
- 2 tsp Dried oregano(Or 1 tbsp fresh oregano, finely chopped.)
- 1 tsp Salt(For seasoning the onions.)
- 1 tsp Sugar(Optional, to aid onion caramelization.)
đšâđł Instruktioner
- 1
Prepare the pizza dough. Allow it to rise in a warm place for at least 1.5 to 2 hours, or until doubled in size. This ensures a light and airy crust.
â±ïž 1.5 - 2 hours - 2
Caramelize the onions. Heat 2 tablespoons 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, until the onions are very soft, deeply golden brown, and sweet. Avoid burning them. If they start to stick, add a tablespoon of water. Once caramelized, remove from heat and set aside.
â±ïž 30 - 40 minutes - 3
Preheat your oven to 220°C (425°F). Lightly grease a 9x13 inch (or similar size) baking pan or pizza stone with olive oil. Gently stretch or press the risen pizza dough into the prepared pan, ensuring an even thickness. Aim for a thickness of about 1 inch.
â±ïž 10 minutes - 4
Assemble the pizza. Drizzle the remaining 2 tablespoons of olive oil over the dough. Sprinkle evenly with half of the mozzarella cheese, followed by the caramelized onions, and then the remaining mozzarella. Finish by scattering the dried oregano over the top.
â±ïž 5 minutes - 5
Bake the fugazetta in the preheated oven for 25-30 minutes, or until the crust is golden brown and puffed, and the cheese is melted and bubbly. If the top starts to brown too quickly, you can loosely tent it with foil.
â±ïž 25 - 30 minutes - 6
Remove from oven, let cool slightly for a few minutes before slicing and serving. The crust should be crisp on the bottom and tender within.
â±ïž 5 minutes
đĄ Proffstips
- âThe key to Fugazetta is the generous amount of slowly caramelized onions, which provide sweetness and depth of flavor.
- âEnsure your dough is well-risen for a light, focaccia-like texture. It should be thicker than a typical Neapolitan pizza.
- âDon't rush the onion caramelization; low and slow is the best method to achieve sweetness without bitterness.
- âThis style of pizza is traditionally served in large squares or rectangles.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Fugazzeta con JamĂłn: Add a layer of thinly sliced ham beneath the onions.
- Fugazzeta con Queso: For a true 'Fugazzeta' (with two 't's), fold the dough in half over the cheese and onions before baking, creating a stuffed pizza.
- Add other toppings like olives or bell peppers, though the classic is onion-heavy.