Fugazzeta (Argentine Cheese-Stuffed Onion Pizza)

Name: Fugazzeta (Argentine Cheese-Stuffed Onion Pizza)
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 1½ lb pizza dough, at room temperature; 3½ cups shredded whole-milk mozzarella; 2 large onions, very thinly sliced; 3 tbsp grated Parmesan; 5 oz salad greens; 3 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp dried oregano; ¼ tsp red pepper flakes; salt; pepper

DinnerArgentinian75 minServes 4920 kcal41 g protein

Photo: Aleposta · CC BY-SA 3.0 · source

A Buenos Aires pizzeria legend: two layers of dough sealed around a thick layer of mozzarella, then crowned with soft sweet onions, oregano and more cheese.

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Ingredients

1½ lb pizza dough, at room temperature
3½ cups shredded whole-milk mozzarella
2 large onions, very thinly sliced
3 tbsp grated Parmesan
5 oz salad greens

From your pantry: 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, ¼ tsp red pepper flakes, salt, pepper.

Instructions

Heat the oven to 450°F and oil a 12- to 14-inch pizza pan or large cast-iron skillet.
Cook the onions in 2 tbsp olive oil with a pinch of salt over medium-low until soft and sweet but barely colored, about 12 minutes. Stir in the oregano and pepper flakes.
Divide the dough into a larger and a smaller piece. Stretch the larger one to cover the pan and up the sides. Spread three-quarters of the mozzarella over it.
Stretch the smaller piece into a round to cover the cheese, lay it on top and fold the bottom edge over to seal tightly. Prick the top all over with a fork and bake for 6 minutes.
Spread the onions over the top, scatter with the remaining mozzarella and the Parmesan, and bake until the crust is deep golden and the cheese bubbles, 12 to 15 minutes. Rest 5 minutes before slicing.
Toss the greens with the remaining olive oil, vinegar and salt and serve alongside.

Tip: Slice the onions as thin as you can, ideally on a mandoline; thick slices stay crunchy. Add a few slices of ham inside with the cheese for 'fugazzeta rellena con jamón'.