Fugazzeta
You know that moment when you see something you like?
Like, really like.
Everything freezes as you say to yourself: I WAAAANT THAT.
Well, that’s exactly what happened when I saw Fugazzeta being made on New York Times Cooking.
Fugazzeta is a stuffed Argentinian-style pizza, or as I like to call it, a cheesy onion pizza thingy.
Ooey.
Gooey.
A symphony of onions.
That gives cheesy bread.
And pizza.
And French onion soup.
SIMULTANEOUSLY.
Which is why I insist you give it a try.
Just make sure you don’t choke on the incredible cheese pull - because daaaaaang.
***
Of course I made some changes to the original recipe by Ham El-Waylly, but you can view that here if you’d like to.
Woo hoo!
here’s what you’ll need
pizza dough, enough for two 10-inch pizzas
5 slices provolone
2 cups mozzarella cheese, shredded
1 cup Sharp white cheddar cheese, grated
1 white onion, very thinly sliced
1 red onion, very thinly sliced
chives, chopped
extra virgin olive oil
salt
pepper
here’s what you’ll need to do
Use extra virgin olive oil to lightly coat a 10-inch cast iron skillet.
Add pizza dough to cover.
Pro Tip: I like to use the DeLallo pizza dough kit, which is the exact amount you need for both the bottom and top layers of dough.
Layer bottom dough with sliced provolone, leaving about an inch-wide ring.
Add shredded mozzarella cheese.
Season generously with salt and pepper, and throw on a couple handfuls of chopped chives.
Lay second piece of dough on top and crimp the edges of the top and bottom doughs together.
Cover with a towel and allow to rest (and rise) in a warm place for about 30 minutes.
Meanwhile, very thinly slice your onions.
Soak onions in ice water, then remove and dry completely.
Confession: I don’t remember why you do that step, but it was kinda fun and I had the time, so I recommend you do it, too.
Once dough is ready, sprinkle the top with grated Sharp white cheddar cheese and a drizzle of extra virgin olive oil. Cover with a layer of onions.
Sprinkle again with grated Sharp white cheddar cheese and a drizzle of olive oil. Add remaining onions, and top it all off with one last sprinkle of cheese.
Drizzle extra virgin olive oil around the edges of the pan so the crust can get nice and golden, and not stick.
Cook for about 40 minutes in a 450 degree oven, checking every 15 minutes or so.
Remove from oven and allow to rest on a cooling rack for about 10 minutes.
Carefully cut into your molten pie, and enjoy!