Fugazeta stuffed: recipe for an epic pizza

Hello friends and friends of the Internet! Welcome to a new edition of Paulina Kitchen, today we are going to cook a classic recipe of Argentine cuisine: Fugazzeta stuffed pizza! In this occasion we are going to make four different varieties of this recognized pizza: the fleeting (it is the common onion pizza), fleeting with cheese, fleeting (the pizza stuffed on onion) and a variant that invented myself: the fugachetta ... you will see what it is!

If you want to see the video of this recipe, let them down, and do not forget to pass through my YouTube , where I have many other things!

History of Fugazeta Fill

There is no more Argentine pizza than stuffed fleeting, do not look for ... do not exist. They invented it in the Barrio de la Boca at the end of 1800 and is a mixture between the focaccia and the Neapolitan pizza. The classic recipe is only with cheese, two layers of dough and in the half cheese. Nothing can fail with those ingredients.

In the recipe that I bring you we will add some cooked ham fetas. But you can add what you like, you can only do the classic with cheese or add something else like dried or mushroom or what you like.

The secret of a good fleeting pizza

What they have to keep in mind is that the basis of a good fleeta pizza must be thicker than the lid , in this way, the bottom will be spongy and the one above a little more crispy. The secret for a good stuffed fleeting is the dough, if the dough comes out the rest will accompany, so if they follow the step by step they will get a wonderful stuffed fleeting!

We take advantage of this theme of pizzas with onion and also bring you some fleeting variants (with and without cheese) and a 100% Paulina cooking variant. The name of the variant is: Fugachetta. And if. Of course.

Well, friends and friends, I hope you enjoy the fugazzeta recipe stuffed and get rich! stuffed pizza recipe that is also delicious!

Any thing ask us.
We read next!

Juanita
Paulina Assistant

Ingredients

4 big flezzetas come out

• 30g fresh or 10-12g yeast. Dry yeast
• 1 CDA of sugar
• 1kg of flour 0000
• 20g of salt
• 1 splash of olive oil (optional)
• 550-600ml of water

For each pizza: 2-3 large onions
to fill: ham and mozzarella (quite, about 250g.)
For cheese fleeting : 200g. Mozzarella
for fugachetta: 1 CDA. of sugar to caramelize the onion, 250g. cheese, half blue cheese, half mozzarella.

How to make the mass of the Fugazeta stuffed

pizza dough is a topic in Argentine cuisine: unlike pizzas in other countries, in Argentina there are all styles! Everyone has theirs. The truth is that most of the time we eat pizzas that do not look anything like the Italians, but they are just as good! Let's go step by step to assemble the dough:

1. In a glass with part of the warm water, perform the yeast sponge: add the yeast disarming it with the hands. Add a half tablespoon of sugar, two tablespoons of flour and stir until it integrates well.
2. Make a crown with the flour and put the salt above. In the center put a dash of olive oil (it is optional, to give it better flavor). Add the yeast sponge.
3. Mix with a spoon and add the warm water little by little. When necessary, leave the spoon and use the hands to integrate everything very well.
4. Knead at least 10 or 15 minutes. Then place a splash of oil in a bowl and place the dough. Cover and let stand until you double your volume.
5. Once you are dividing the dough into the number of buns they want according to the fleeting pizzas they are going to do.

Aggregates of the Fugazeta Fill

6. While the dough is raising the onion. It is not necessary to be cut very fine.
7. There are two options for the onion: the first is to place the raw onion in a bowl and put boiling water, let it rest for about 10 minutes and then drain it.
   The second is to skip it in olive oil for a very short time over strong heat. You have to take it out before I take color, 2 or 3 minutes maximum.
8. Reserve.

Armed with fleeting and fleeting with cheese

9. Stretch two of the buns and let rise for approximately half an hour and take to oven to make floor.
10. Add onion to taste, to the fleeting with cheese above add mozzarella cheese in small cubes so that it melt well.
11. Bring to a strong oven (260 °) until the cheese melts. Remove from the oven and sprinkle with oregano and a splash of olive oil. Serve.

How to assemble the stuffed fleeting

12. Stretch one of the buns and put abundant mozzarella and cooked ham.
13. Prepare another bun a little more stretching it. It must be finer than the dough below. Join the edges well so that the filling does not escape. Let light 10 minutes maximum.
14. Add abundant onion above and prick the dough to escape the air and do not explode. Bring to medium oven (200 ° or so). When golden brown and sprinkle with oregano and olive oil. Ready! The stuffed fleeting can already be served.

Fugachetta armed (pending patent)

15. Take the onion that remains to cook a little more, add a tablespoon of sugar in a minimum fire. Add salt and pepper and make a kind of caramelized onion .
16. Make a pizza such as stuffed fleeting but with this onion and blue cheese and mozzarella cheese in equal parts.
17. Baked until the cheese is melt and that's it! Enjoy 🙂