Argentines definitely are very big on ‘go big or go home’ and this fugazzeta completely shows this! Fugazzeta is an argentine pizza stuffed with LOTS and LOTS of cheese (both mozzarella AND brie), ham and then covered with a second pizza base and plenty of crispy onions and more cheese!!
I honestly have no idea why fugazzetas are not well known in the UK as they are absolutely to die for and perfect to enjoy with a few beers, wine and good friends.
To make this fugazzeta, we are going to be making our own dough (which is SUPER easy to make!). Argentine pizzas are thicker, more like a deep pan pizza rather than thin pizzas. Amazingly though, this dough although its thicker, it is still super crispy and not soggy like cheap deep pan pizzas.
What will I need to make this amazing fugazzeta?
- Plain flour: Can’t get cheaper than good old plain flour. You can’t use self raising as we will be using yeast
- Yeast: As usual, I used dried active yeast which I like as it needs to be activated before use. You can use fresh yeast or fast acting yeast too. If using fast acting yeast, add all the water (250-300ml in total) at once.
- Sugar: Only used to feed the yeast when making the lovely yeast sponge.
- Water: Lukewarm best, but not too hot as that could kill the yeast!
- Table salt: Pizza dough definitely needs a good amount of salt to give it that flavour. Add the salt on the side so it does not come into direct contact with the yeast (and kill it!).
- Olive oil (optional): A good tablespoon of olive oil makes the dough more elastic however it can be omitted if you prefer.
- Onions: Fugazzetas require LOTS of onions as a topping so at least 2 medium sized onions should be sliced into thin slices.
- Mozzarella: You can’t have a stuffed pizza without lots and lots of cheese so at least 250g of mozzarella are needed, cut into small cubes or grated
- Brie: In Argentina, we use ‘queso cremoso’ which cannot be found here but I find brie is the closest to this cheese in the UK. At least 200g of brie should be used but the more the merrier!
- Ham (optional): The original fugazzeta does not include ham BUT I absolutely love the combination of ham and cheese and therefore think it definitely is worth it.
- Dried oregano: It definitely gives it that lovely Mediterranean touch.
This recipe makes a large fugazzeta (at least 9 large portions!) and can definitely be frozen once cooked.
You can also use this dough recipe to make normal (not stuffed) pizzas and will yield at least 2 good sized pizzas!
For the dough:
- 500g plain flour
- 10g dried active yeast (otherwise 20g of fresh yeast or 5g of fast acting yeast)
- 1/2 tbsp sugar
- 10g table salt
- 1 tbsp olive oil (optional)
- 250-300ml water
For the toppings:
- 2-3 medium sized chopped onions
- 300g grated or cubed mozzarella
- 250g cubed brie
- 120g ham (8 slices)
- Dried oregano
- Extra grated mozzarella for the top
To make the yeast sponge:
- In a bowl, add the yeast, 2 tbsp of plain flour (from the 500g of plain flour), sugar and 100ml of lukewarm milk.
- Stir and cover with cling film. Let it rest for 5-10 minutes until it frothes.
To make the dough:
- Pour the flour onto a bowl and make a well on the inside. Put the salt on the outside of the flour and add the yeast sponge to the middle of the well. Start stirring, making sure the salt and yeast do not come into direct contact.
- Add the tablespoon of oil (if using) and 150ml of lukewarm water. Start mixing with spatula, add the rest of the water if needed, until a soft dough is formed.
- Tip the dough onto a clean surface and knead for a good 10 minutes. The dough should not be sticky (no extra flour should be needed on the surface).
- Divide the dough into two balls. One should be 400-450g and the other should be 250-325g. Put each ball into a separate bowl with a little bit of olive oil. Let it rest in a warm place for 2 hours.
To build the fugazzeta:
- Oil your pizza pan and stretch the larger dough ball on the surface of the pizza pan until all the pan is covered.
- Add all the chopped mozzarella and brie, the ham slices and sprinkle with dried oregano
- Slightly deflate the smaller dough ball with your hands and stretch it. Cover the topping with the second dough.
- Ensure that you seal the two doughs together so no cheese escapes and let it rest.
- Whist the fugazzeta rests, chop the two onions into thin slices and cover with hot boiling water for 10 minutes to remove the bitterness of the onions.
- Preheat your oven to 200 degree Celsius. Drain the onions and pat dry and cover the fugazzeta with all the onions
- Cook your fugazzeta for 25-30 minutes at 200 degree Celsius. 10 minutes before the end, add the extra grated mozzarella on top.
- When cooked, remove from oven and sprinkle grated oregano and a dash of olive oil!
I CANNOT wait for you to have a go at making this super amazing fugazzeta and hearing your thoughts!
Buen provecho! 🙂