Fugazzeta – Argentinian onion pizza with cheese filling in the dough

Ingredients for 1 servings:

• 500 g flour
• 1 cube of fresh yeast
• 1 tsp salt
• 1 pinch(s) of sugar
• 1 tbsp olive oil
• 300 ml water, lukewarm
• 3 m.-large onion(s), red and white
• 2 tbsp oregano leaves
• 2 tbsp olive oil
• 400g mozzarella
• Salt and pepper, from the mill
• 50 g Parmesan

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

For the dough, crumble the yeast and a pinch of sugar into the warm water. Mix the flour and salt in a large bowl. Pour the yeast water and 1 tablespoon of olive oil into the flour and knead using the dough hook of a mixer. Continue kneading with clean hands until the dough is smooth, bubbling, and easily pulls away from the sides of the bowl. Cover the bowl with a clean tea towel and let it rise in a warm, draft-free place for 60 minutes. Meanwhile, peel the onions and slice them into very thin rings. Mix with half of the oregano leaves, 2 tablespoons of olive oil, salt, and pepper, and let stand until ready to use. Preheat the oven to 250°C (top/bottom heat) and heat a baking sheet (or, if you have one, a pizza stone) on the lowest rack. This is important for a crispy dough. Halve the dough for one baking sheet. Knead briefly again and then roll out the halves to the size of a baking sheet on a floured surface. Place one piece of dough on a piece of baking paper. Cut the mozzarella balls into thin slices. Cover a rectangle of dough with the cheese, leaving a small edge free. Lightly season the slices with pepper and sprinkle with the remaining oregano leaves. Cover the Fugazzeta with the remaining dough sheet and press firmly along the edges. Ensure that there are no air pockets, or pierce the top layer several times with a toothpick. Spread the onion rings on the dough. Sprinkle the surface with Parmesan cheese. Slide the Fugazzeta, along with the baking paper, onto the hot baking sheet (two people work best). Bake for approximately 10-20 minutes, until the onions are cooked and lightly browned. Repeat for two round pizzas, dividing the dough into quarters and rolling out 4 round flatbreads. If using a pizza stone, roll out the pizzas on a surface well dusted with durum wheat semolina and transfer them to the hot stone using a pizza peel. The baking paper base is not suitable for the pizza stone. Serve sliced ​​and placed in the middle of the table with wine.