1
Roll out the dough
5 minPress the whole wheat pizza dough into a greased tray in a thick layer.
Pizza and Pide
The signature dish of Buenos Aires pizzerias, fugazzeta piles a thick crust with plenty of mozzarella and provolone, then tops it with leftover caramelised onion. Putting the cheese under the onion rather than on top is what sets this pizza apart from its Italian cousin.
Step by Step
How to make it?
2
Top the pizza
8 minCover the dough generously with the mozzarella and provolone first, then spread the leftover caramelised onion evenly on top and finish with oregano and olive oil.
3
Bake
15 minPreheat the oven to 230°C, place the pizza near the bottom rack and bake for 15 minutes until the crust edges turn golden and the cheese is bubbling.
Reminder
Drain the onion well before it goes on the dough — excess liquid makes the base soggy. Allergens: contains wheat (gluten), milk and dairy.
Reviews
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E
Ebru Başoğlu
Aide de Cuisine
1 week ago
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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