Pizza and Turkish flatbreads
A signature of Buenos Aires pizzerias, fugazzeta is made by topping thick dough with plenty of mozzarella and provolone, then piling the remaining caramelized onions on top. Placing the cheese beneath the onions sets this pizza apart from classic Italian pizza.
Spread the whole-wheat pizza dough in a thick layer on a greased baking pan.
Cover the dough generously with the mozzarella and provolone first. Spread the remaining caramelized onions evenly over the top, then finish with thyme and olive oil.
Preheat the oven to 230°C / 445°F. Place the pizza near the lower rack and bake for 15 minutes, until the crust edges are golden and the cheese is bubbling.
Drain the onions thoroughly before adding them to the dough; excess moisture will soften the pizza crust. Allergens: Contains wheat (gluten) and milk and dairy products.
Provolone bulamadığım için tamamen mozzarella ile yaptım, üstü yine bol ve çekti ama tarifteki karakteristik keskin tat biraz eksik kaldı. 230 derecede 15 dakika pişirdiğimde kenarları tarif edildiği gibi altın rengi aldı.
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