Entree: Argentina – Argentine Italian Cuisine – Fugazzeta Rellena (Double‑crusted Argentine pizza filled with melted mozzarella and sweet sautéed onions)

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 18 min

Additional 1 hr 5 min

Total 1 hr 33 min

Ingredients

- For the dough:
  - 3 1/2 cups (440 g) all‑purpose flour
  - 1 cup (240 ml) warm water (105–115°F / 40–46°C)
  - 2 1/4 tsp (7 g) active dry yeast
  - 1 tbsp (12 g) granulated sugar
  - 1 1/2 tsp (8 g) fine salt
  - 2 tbsp (30 ml) olive oil
- For the filling:
  - 8 oz (225 g) low‑moisture mozzarella, shredded
  - 1 large yellow onion, thinly sliced, about 8 oz (225 g)
  - 2 tbsp (30 ml) olive oil for sautéing
  - 4 oz (115 g) cooked ham, thinly sliced (optional)
  - 1 tsp (1 g) dried oregano, plus more for sprinkling
  - Salt and freshly ground black pepper to taste
- Finishing:
  - 1 large egg, beaten, approx. 50 g (for wash) or 2 tbsp (30 ml) olive oil for brushing
  - 1 tbsp (15 ml) extra olive oil to drizzle before serving

Instructions

1. Combine dough: In a bowl mix warm water, yeast, and sugar; let sit 5 minutes until foamy. Stir in flour, salt, and 2 tbsp (30 ml) olive oil; knead 8–10 minutes until smooth and elastic. Place in oiled bowl, cover, and let rise 1 hour or until doubled.
2. Caramelize onions: While dough rises, heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add sliced onion, a pinch of salt, and cook, stirring occasionally, until soft and golden, about 20–25 minutes. Season with pepper and a little oregano; set aside to cool.
3. Preheat oven to 475°F (245°C) and lightly oil a 12–14 inch (30–35 cm) pizza pan or baking sheet.
4. Divide and roll dough: Punch down dough and divide into two pieces (one slightly larger for the bottom). Roll the larger piece into a circle to fit your pan and transfer to the prepared pan.
5. Assemble filling: Spread shredded mozzarella evenly over the bottom crust, leaving a 1/2 inch (1.5 cm) border. Distribute caramelized onions over the cheese and add ham if using. Sprinkle 1 tsp (1 g) oregano over the filling.
6. Top crust and seal: Roll the second dough piece to cover the pie. Place over filling, press edges to seal and fold under; crimp or flute to finish. Brush the top with beaten egg, approx. 50 g (or brush with 2 tbsp (30 ml) olive oil), and sprinkle a little oregano.
7. Bake: Bake at 475°F (245°C) for 12–18 minutes until golden brown and bubbling. If top browns too quickly, tent with foil for the last few minutes.
8. Rest and serve: Let rest 5–10 minutes, drizzle with 1 tbsp (15 ml) extra olive oil, cut into wedges, and serve hot.