Fugazzeta/Argentinian Pizza

Fugazzeta, is a Argentinian pizza with loads of onions and mozzarella on a thick crust of pizza dough. Originally Fugazza comes from Northern Italy but the Argentine went on adding large amount of cheese. Obviously no tomato sauce or toppings are needed other than onions. Sliced onions simply flavored with oregano and olive oil is added to top of the Fugazzeta hence this pizza sounds as much as like Italian style focaccia. Coming to this Fugazzeta, its a double crust version of fugazza, a popular Argentinian treat aka onion pizza. This same fugazzeta can be prepared with a layer of sauteed spinach and vegetables, obviously its called as Fugazzeta de verdura.

I got hooked to this Tara's Multicultural Table blog, as this blog is loaded with many interesting dishes and the author Tara of this blog simply rocks. I love her way of exploring different Interenational cuisines and her travelbook are just amazing. I couldnt stop myself reading her amazing blog. Obviously whenever i feel like cooking a different dish, i will definitely take a look at her space. Since i was looking for a different pizza from different cuisine, i opted for this fantastic cheesy Argentinian pizza with loads of onions.

3cups All purpose flour
3/4cups Lukewarm water
1/4cup Lukewarm milk
1tbsp Instant yeast
2tsp Sugar
1tsp Salt
Olive oil (for dough)
2tbsp Olive oil for drizzling
2 Onions (sliced thinly)
1tsp Dried oregano
Salt
2cups Grated mozzarella cheese

Take the flour, yeast, sugar, salt,olive oil in a large bowl, add the lukewarm milk and lukewarm water and knead everything until the dough turns smooth and elastic.

Grease a  large bowl and drop the dough. Cover and let it sit for an hour.

Heat the olive oil in a pan, cook the sliced onions and cook  until the onions turns soft. Add in oregano and salt. Remove from heat.

Preheat oven to 400 degrees F.

Divide the dough into two pieces, one slightly larger than the other. Stretch the larger dough into a rectangle and place it on a baking pan lined with a baking sheet.

Cover the dough with mozzarella cheese, reserving about 1/4 cup for topping pizza, and leave 1 inch border around the edges.

Stretch the smaller piece of dough into a rectangle and place over cheese.

Fold the edges and pinch to seal. Prick the top with a fork.

Evenly top with onions and sprinkle with remaining mozzarella cheese. Lightly drizzle with olive oil.

Bake for 20-25minutes until crust is golden and top layer of .

Serve immediately.

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