Description
Decadent stuffed pizza, Argentinian style!
Layers of cheese, caramelized onions, and garlic baked to golden perfection.
Ingredients
Units
Scale
- 2 3/4 cups (350 g) bread flour
- 1 tbsp (14 g) sugar
- 1 1/2 tsp (7 g) salt
- 1 tsp (3 g) malt powder
- 1 tbsp (14 g) olive oil
- 1 tsp (4 g) dry yeast
- 1 cup (245 g) water
- 1 cup (120 g) provolone cheese
- 1 cup (120 g) mozzarella cheese
- 2 onions
- 10 garlic cloves
- 1 tsp olive oil
- 1 1/4 cups (300 g) ricotta cheese
- 1 tbsp (20 g) garlic confit
- Zest of 2 lemons
- Salt
- Pepper
- 8 Campari tomatoes
- 1 1/2 tbsp (20 g) olive oil
- 1 garlic clove
- Salt
- Pepper
Instructions
- Make the Dough
- In a bowl, whisk together the water, yeast, sugar, and olive oil until combined. Add the flour, malt powder (if using), and salt on top of the wet mixture. Mix until the flour is just hydrated, forming a rough dough.
- Knead the Dough
- Knead the dough at low speed for 8 minutes using a mixer or by hand. Scrape down the sides, then mix at medium speed for 4 minutes, and finally at high speed for 8 minutes until the dough is smooth and elastic.
- Rest and Fold
- Place the dough in a lightly oiled plastic container and let it rest for 1 hour at room temperature. After the first hour, fold the dough from one side to the middle, then fold the other side over the middle. Let it rest for another hour and repeat the folding process once more.
- Chill the Dough
- Divide the dough into 6 equal balls and place them in a container. Refrigerate for 3 hours.
- Shape and Fill the Dough
- Flatten each dough ball to match the size of your molds or make one large flat circle for a whole fugazzeta. Place 80g (about 2/3 cup) of the cheese mixture on one piece of dough, then cover with another flattened dough layer. Seal the edges by pinching them together to keep the cheese inside.
- Prepare the Topping
- Divide the sliced onions and garlic evenly over the top of the dough, brushing them with olive oil.
- Proof the Dough
- Let the shaped dough proof in a warm place, covered with a damp towel, for about 1 hour.
- Bake the Fugazzeta
- Preheat your oven to 375°F (190°C) for 10 minutes. Place a custard iron or an empty pan in the oven to preheat. Put the fugazzeta molds on a parchment-lined baking sheet and place them in the oven. Pour 2 cups of water into the hot pan to create steam and quickly close the oven door. Reduce the oven temperature to 325°F (165°C) and bake for 18-22 minutes, or until the top is golden brown and the onions are caramelized.
- Prepare the Whipped Ricotta
- Puree the garlic confit with salt and pepper. Whisk the ricotta cheese with the garlic puree and lemon zest until smooth.
- Make the Sun-Dried Tomatoes
- Preheat your oven to 200°F (95°C). Mix the halved tomatoes with olive oil, chopped garlic, salt, and pepper. Place on a baking sheet and bake for 4-5 hours, or until semi-dried.
- To Serve
- Place the baked fugazzeta on a plate, top with sun-dried tomatoes and a dollop of whipped ricotta. Drizzle with olive oil, sprinkle with Maldon salt, and garnish with basil leaves if desired.
Notes
- For optimal caramelization, thinly slice the onions and cook them slowly over low heat.
- Substitute other firm cheeses like fontina or asiago for provolone or mozzarella.
- Store leftover fugazzeta in the refrigerator for up to 2 days; reheat gently in a low oven.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 fugazzeta
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 80