Fugazetta Ripiena - Onion Cheese Stuffed Pizza
- Pizza dough - 1 ball
- Onions - 2 large, julienned
- Shallots - 2, medium, thinly sliced
- Garlic - 3 cloves, chopped
- Oregano - dried, 1 Tablespoon
- mozzarella cheese - 225 g (1/2 lb), grated
- Fontina cheese - 115 g (1/4 lb), grated
- Extra Virgin Olive Oil - As needed
- Parmesan Cheese - grated, 4-5 Tablespoons
- Preheat the oven at 230-260ºc/450-500ºF. You need the kitchen to be warm to help rise the dough.
- Prepare all ingredients as directed on the list to the left.
- Cover a wooden work surface slightly with flour. Assuming that the dough ball is at room temperature cut it in two equal halves using a thin very sharp knife.
- With the help of a rolling pin stretch each ball to form a disc of 36-38 cm (14"-15") diameter. One will be the base, the other one will be the top of the Fugazetta. When stretching the dough make sure not to break it or to create holes. This fugazetta requires a thinner dough than the usual pizza (you are making two discs out of one ball) so you need to be cautious. My advise is that you this slowly. Stretch one disc a couple of inches, let it rest. Work on the other one and so on and so forth.
- Once you are ready, place the mozarella and fontina cheeses on top of one disc, spreading them evenly. Leave room at the border (you will need it to bring both discs together). Season with salt and pepper.
- Put the second disc on top. Fold the borders to close the edges, tightly, so that they become one. You don't want to leave an opening and let the cheese escape, right?
- Let it stand in for 10 minutes.
- In the meantime, heat a large pan with olive oil. Saute the onion at medium heat for 8 minutes, then add the shallots and garlic. Saute for 2 minutes. Set aside.
- Place the onion mix on top. Sprinkle the Parmesan cheese and season with sea salt and fresh pepper.
- Lower the oven to 200º c/ 400F. Place the fugazetta on a pizza stone or iron cooking tray. Cook for 10 to 15 minutes. Once the Parmesan cheese is melted and the dough is crispy, you are all set. Avoid burning the onions, if they turn too black the flavor won't be that good.
- Remove from the oven and let it rest for a couple of minutes before cutting it. Sprinkle the oregano and more ground black pepper if needed.
This onion cheese stuffed pizza is an amazing alternative to a traditional onion pizza. Stuffed with mozzarella and fontina cheese, and then covered with tasty sauteed onions and shallots, this fugazetta ripiena will help you forget how bad American pizzas are.Add to Favourites