Fugazzeta RellenaStuffed Onion and Cheese Pizza
Fugazzeta Rellena is a Buenos Aires-style stuffed pizza filled with cheese and topped with abundant onion. This version uses mozzarella and provolone.
Prep
1h 30m
Cook
20m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 500gBread Flour
- 7gActive Dry Yeast
- 300mlWater (warm)
- 10gSalt
- 30mlExtra Virgin Olive Oil
Filling
- 320gMozzarella Cheese (grated)
- 120gProvolone Cheese (grated)
Topping
- 20mlExtra Virgin Olive Oil
- 450gYellow Onion (thinly sliced)
- 2gDried Oregano
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Dissolve the active dry yeast in the warm water and let it stand until foamy. Mix in the bread flour, salt, and the extra virgin olive oil, then knead until smooth and elastic. Cover and let it rise until doubled.
- 02
Heat the extra virgin olive oil in a skillet over medium heat. Add the yellow onion and cook just until softened without browning, then let it cool.
- 03
Preheat the oven to 240°C (465°F). Divide the dough into two pieces. Press one piece into an oiled pan, spread over the mozzarella cheese and provolone cheese, then cover with the second piece and seal the edges well.
- 04
Spread the softened yellow onion over the top and sprinkle with the dried oregano.
- 05
Bake until the crust is deeply golden and the cheese inside is bubbling.
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