This cheese and onion pizza is one of many Italian-style dishes found in Argentina.
- 50 ml olive oil, plus extra, to grease
- 1 kg bread flour (‘00’) or strong plain flour
- 2 x 7 g sachets dry yeast
- polenta, to dust
- 400 g (4 cups) grated mozzarella
- 250 ml (1 cup) double cream
- 1 onion, thinly sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Proving time 1½ hours
Grease 3 round pizza trays or 2 large oven trays with oil. Combine flour, yeast and 1 tsp salt in a large bowl. Add oil and 900 ml water, stirring until a smooth dough. Divide into 3 and place each portion in separate lightly greased bowls. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Shape each dough piece into 28 cm discs. Scatter prepared trays with polenta, then top with fugazetta bases. Set aside in a warm, draught-free place for 30 minutes or until dough doubles in size again.
Preheat oven to 250°C. Place mozzarella and cream in a bowl and season with pepper. Spread mixture over the fugazetta bases and top with sliced onion. Bake, swapping trays halfway, for 20 minutes or until bases are golden and cooked through.
Photography by Brett Stevens.