Fugazzeta Rellena (Argentine Cheese-Stuffed Onion Pizza)

Why you’ll love it

• Stuffed with cheese: every slice has a thick layer of melted mozzarella inside.
• Simple pantry dough: flour, yeast, water, oil, sugar and salt.
• Feeds a crowd: 8 hearty slices for about $1.80 to $2.40 each.

Quick facts

Ingredients

For the dough

• 4 cups (500 g) all-purpose flour
• 1 tbsp (10 g) active dry yeast
• 1 1/4 cups (300 ml) warm water
• 2 tbsp oil
• 1 tsp sugar
• 1 1/2 tsp salt

For the filling and topping

• 1.1 lb (500 g) mozzarella
• 3 large onions, very thinly sliced
• 1 tsp dried oregano
• Black pepper, to taste
• 2 tbsp oil, for the topping

Step-by-step method

1. Activate the yeast. Mix the warm water, yeast and sugar and let stand for 5 minutes.

2. Make the dough. Add the flour, salt and oil and knead for 8 to 10 minutes, until the dough is smooth.

3. Let it rise. Cover and let the dough rise until doubled in size.

4. Divide. Divide the dough into two pieces, one slightly larger than the other.

5. Line the pan. Roll out the larger piece and line an oiled pizza pan with it, leaving a high edge.

6. Add the cheese. Spread all the mozzarella over the dough, stopping a little short of the edge.

7. Close it. Cover with the second piece of dough and seal the edges very well so the cheese doesn’t leak out.

8. Top with onions. Toss the onions with the oil, oregano, salt and pepper and spread them over the dough.

9. Bake. Bake at 425°F (220°C) for 25 to 30 minutes, until the bottom crust is cooked through and the onions are golden.

Tips for the best result

• Slice the onions very thinly so they cook at the same pace as the dough.
• Seal the edges firmly.
• If the onions brown too fast, cover loosely with foil for the last few minutes.
• Let it rest for 5 minutes before slicing so the cheese sets.

How to serve

• With extra oregano.
• With a simple salad to balance it.
• Cut into small squares as part of a casual spread.

Storage and reheating

Keep in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C); the microwave makes the crust too soft.