Today, I bring you a recipe for a pizza that some say was invented in Argentina. The truth is, it doesn’t matter where it was created—it’s an incredible and delicious way to enjoy pizza. Here’s the recipe; I hope you try it and feel free to change the toppings or fill it with whatever you like.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a bowl, combine the flour and salt, and mix well.
Make a well in the center of the flour mixture and add the yeast, which has been previously dissolved in lukewarm water, along with the oil.
Gradually add the lukewarm water and knead until you achieve a uniform dough.
Cover the dough and let it rest until it doubles in size. Once risen, divide the dough into 6 portions, dust them lightly with flour, and let them rise again.
Slice the onions into thin strips (julienne style), place them in a bowl, and season with oil, salt, and oregano.
Prepare a pizza pan by lightly greasing it with oil. Roll out one portion of dough and place it in the pan.
Add a layer of mozzarella and prosciutto on top.
Cover with another rolled-out portion of dough and top this layer with the seasoned onions.
Bake at high heat until the visible parts of the dough are golden brown.
Make sure the water used to dissolve the yeast is lukewarm, not hot, to avoid deactivating the yeast.
You can experiment with different fillings, such as vegetables or other types of cheese, to suit your taste.
If you prefer a crispier crust, bake the fugazzeta on a preheated pizza stone.
Can I use dry yeast instead of fresh yeast?
Yes, you can substitute fresh yeast with dry yeast. Use about 1/3 of the quantity of fresh yeast mentioned in the recipe.
What other fillings can I use for stuffed fugazzeta?
You can use vegetables like spinach, mushrooms, or bell peppers, or experiment with different cheeses such as ricotta or provolone.
How do I know when the fugazzeta is fully baked?
The fugazzeta is ready when the visible parts of the dough are golden brown and the cheese inside is melted.
Can I make the dough in advance?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Let it come to room temperature before using.
Is it possible to make a vegetarian version of this recipe?
Absolutely! Simply omit the prosciutto and add more vegetables or cheese for the filling.
