Fugazetta Recipe
olive oil, chorizo sausage, roasted garlic, sauteed onions, topped with herbs and parmesan - our version of an Argentinean classic
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Ingredients
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Dough
Topping Base
Chorizo
Assembly & Finish
Method
Dough
- 1
Activate yeast and mix
In a medium bowl, combine warm water (about 105–110°F / 40–43°C), sugar and instant yeast. Stir and let sit 5 minutes until foamy. In a large bowl, whisk together flour and salt.
- 2
Form dough
Make a well in the flour, add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Add a sprinkle more flour only if excessively sticky.
- 3
Topping Base
- 4
Caramelize onions with roasted garlic
While dough rises, heat 3 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add thinly sliced onions and 1 teaspoon kosher salt. Cook, stirring occasionally, until soft and golden, about 20–25 minutes. Stir in mashed roasted garlic cloves and red pepper flakes in the last 2 minutes to bloom the flavor. Adjust heat so garlic does not brown.
- 5
Chorizo
- 6
Prepare chorizo
Remove chorizo from casings and crumble. In a medium skillet over medium-high heat, cook chorizo, breaking it up with a spoon, until browned and any released fat is mostly rendered, about 6–8 minutes. Sprinkle smoked paprika, stir to combine, and remove from heat. If chorizo is very greasy, transfer to paper towels to blot excess fat — reserve 1 tablespoon of the rendered fat to brush the dough if desired for extra flavor.
Assembly & Finish
- 7
Preheat oven and prepare pan
Place a rack in the middle of the oven and preheat to 475°F (245°C). Lightly oil a 12x16-inch rimmed baking sheet or a standard baking steel/pizza stone and set aside.
- 8
Shape dough
Punch down risen dough and turn it out onto a lightly oiled work surface. Gently stretch and press the dough into a roughly 12x16-inch rectangle (or to fit your pan), leaving a slightly thicker edge. Transfer the dough to the prepared baking sheet. If dough resists stretching, let it rest 5–10 minutes and continue.
- 9
- 10
Layer toppings
Spread the caramelized onion and roasted garlic mixture evenly over the dough, leaving a 1/2-inch border. Scatter the cooked chorizo evenly across the onions. Distribute 2 cups shredded mozzarella/provolone in an even layer over the toppings, then sprinkle 1 cup grated Parmesan over the whole pie.
- 11
Bake
Bake in the preheated oven until crust is golden and cheese is melted and bubbly, about 12–16 minutes depending on oven and thickness. Rotate pan halfway through for even browning.
- 12
- 13
Slice and serve
Let the fugazetta rest 3–5 minutes, then slice into squares or rectangles and serve warm. Optionally offer extra red pepper flakes or a drizzle of olive oil at the table.