Stuffed Fugazzeta with Chimichurri Pizza

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Ingredients

• 300 g common flour
• 180 ml warm water
• 3 g dehydrated yeast
• 3 g salt
• 1 tablespoon olive oil
• 200 g mozzarella cheese
• 200 g creamy or cuartirolo cheese
• 300 g onion
• Hard cheese (Parmesan or Reggianito)
• 1 clove garlic
• Fresh parsley
• Dried oregano
• Ground chili
• Black pepper
• Salt
• Olive oil

Instructions

1. Dissolve 3 g of yeast in 180 ml of warm water. Mix with 300 g of flour, 3 g salt, and 1 tbsp olive oil. Knead for 10 minutes, then let the dough rest.
2. Divide the dough into two parts: one 300 g and the other 200 g. Let them rise until doubled in size.
3. Cut mozzarella and creamy cheese into cubes. Julienne the onion thinly.
4. Stretch the larger dough ball to fit a 30 cm mold. Add mozzarella and creamy cheese, then cover with the smaller dough ball.
5. Top with onions, make a hole in the center, and let it rise for 45 minutes to an hour.
6. Prepare chimichurri by mixing garlic, parsley, oregano, chili, black pepper, salt, and olive oil.
7. Preheat the oven to 220-250°C. Bake the fugazzeta for 20-30 minutes until golden brown.
8. Season with chimichurri, olive oil, and grated Parmesan cheese before serving. Enjoy the classic Buenos Aires delight!

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