Mozzarella and onion fugazzeta rellena

Name: Mozzarella and onion fugazzeta rellena
Prep time: 45 min
Cook time: 25 min
Total time: 150 min
Yield: 4
Ingredients: 325 ml water; 500 g wheat flour; 3 large onion; 3 tbsp olive oil; 100 g cooked ham — optional; 5 g dried baker’s yeast; 400 g well-drained firm mozzarella; 1 pinch of dried oregano; 1 pinch of ground black pepper; ½ tsp salt; 10 g fine salt

Main course
Argentinian

A closed Argentinian pizza filled with mozzarella and topped with onions, with a pre-baked base to cook the centre through.

Active time1 h

Cooking25 min

Total2 h 30 minResting : 1 h 45 min

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Ingredients

3 large onions
400 g well-drained firm mozzarella
100 g cooked ham — optional
325 ml water
500 g wheat flour
3 tbsp olive oil
5 g dried baker’s yeast
1 pinch of dried oregano
1 pinch of ground black pepper
½ tsp salt
10 g fine salt

Preparation

Step completed · 1
Mix the flour and fine salt in a bowl. Dissolve the yeast in the water and add with 1 tbsp oil. Knead for about 10 minutes, until smooth and flexible. Cover with a cloth and prove for about 90 minutes, until almost doubled.
Step completed · 2
Drain the mozzarella thoroughly. Towards the end of proving, peel and very thinly slice the onions. Mix with the salt reserved for the onions and rest for 15 minutes. Gently squeeze out the released water, then mix with 1 tbsp oil, oregano and pepper. Dice the mozzarella and keep chilled until assembly.
Step completed · 3
Preheat the oven to 240 °C for at least 20 minutes. Use 1 tbsp oil to coat the pizza dish and keep any of this portion left over for brushing the dough. Divide the dough into base and lid portions, making the base slightly larger. Stretch the base into the dish and a little up the sides. Keep the lid dough covered. Prick the base with a fork and bake for 6 minutes: it should lose its raw shine without hardening.
Step completed · 4
Spread the mozzarella over the base, leaving a border clear. Add the optional ham. Roll out the lid, place over the filling and press the edges firmly to seal. Prick the top lightly with a fork. Scatter over the onions without packing them down and brush with the remaining reserved oil. Bake low in the oven for about 18 minutes, until the base is golden, centre cooked and onions tender. Rest for 5 minutes before cutting.

Allergens

Gluten
Milk

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration