Fugazetta is an Argentinian pizza option with cheese and onion as a topping in the dough. We will tell you how to cook it at home in our recipe. Argentina can do a lot more than just steak and meat dishes.
For some, fugazzetta is Argentina’s answer to Italian pizza. It must be said that it also has strong parallels. Finally, for this a yeast dough is made, then the cheese is made, finally onions and oregano are added as a seasoning and everything is baked in the oven. Basically, the same rules apply to the dough as any homemade pizza dough. And here’s how to best respond if your yeast doesn’t want to rise.
The cheese usually used for fugazetta is very similar to mozzarella. However, in Argentina it is called “Muza”. But you can use mozzarella with a clear conscience and experience the same taste. Do you already know the cheeses Burrata and Scamorza? These two types of cheese are very similar to mozzarella. But we will explain the differences here again.
Other than that, you can’t go wrong with this Fugasetta recipe. If you’re still looking for more delicious pizza ideas, we’ve definitely got something for you. what about this
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Fugazetta from South America: Argentinian Pizza
Fugazetta is Argentina’s answer to Italian pizza.
Place the flour in a large bowl. Mix warm water with salt, sugar and yeast. Mix everything with flour and a dash of oil to create a smooth dough. Cover the bowl and leave it in a warm place for an hour.
Meanwhile, peel the red onion and cut into thin rings. In a bowl, mix the onion with the remaining oil and season with salt and pepper. Drain the mozzarella and cut into thin slices. Heat the oven to 250 degrees (top/bottom heat).
Dust the work surface with flour and then roll out half of the dough to the size of the pastry. Place the dough on the tray and spread the mozzarella slices on top. Leave a border of two centimeters around it. Season the mozzarella with pepper and salt. Roll the remaining dough into the same size and place on top of the mozzarella slices. Press both the dough layers together well. Spread the onion over the dough and sprinkle with Parmesan and oregano, if desired.
Bake the fugazzetta on the lowest rack for 20 to 25 minutes, until the onions are tender and golden brown and the bottom of the crust is crisp.