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    You are in: Home / Recipes / Fugazza Recipe
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    Fugazza

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on October 06, 2003

      This is absolutely fabulous. It was very time consuming, but it went very smoothly, and the ending result was WELL worth the wait. I love the onion on the bottom level because the flavor really comesout into the dough (in my opinion lol) and the oregano really adds a lot of OOMPh! :-) I WILL be making this again. Thats for sure!! thanks evelyn!!!

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    • on October 05, 2012

      Wonderful, soft and fluffy! I did find myself sprinkling a bit of sea salt on my third (ahem) piece - I think I will give Roosie's idea of adding sun dried tomatoes a try the next time. Thanks for the recipe Ev!

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    • on January 19, 2011

      A 1000 times better than MY..........half-baked ideas. Made for Soups & Breads Recipe Tag.

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    • on July 06, 2005

      This was really nice. I made about half the recipe. I mixed up the dough in the bread machine, adding a splash of olive oil to it. I used fresh mozarella and queso quesadilla, as well as some sliced portabella mushroom. It's a recipe that allows you to use whatever you have sitting around in the pantry. I also have Greek oregano growing in my garden, and added both leaves and the lovely purple blossoms to the fugazza as it came out of the oven. I have a pizza dough recipe that I prefer, but this one will be a great alternative. The crust was very tender, from the milk.

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    • on July 05, 2005

      Yummy. Putting the onions right on the crust infused it with a wonderful flavor. We added some garlic and a couple sundried tomatoes, which was yummy, but i'm sure this is spectacular just with the onions. The oregano was a nice touch. This is the first pizza dough I've made with milk and I really enjoyed the result. We sauteed the onions a little before putting them on the pizza for more lovely carmelized flavor. Yum!

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    • on January 08, 2005

      My first attempt was by hand under a bit of stress and the fact that I didn't knead for 15 min. did have the effect that I wasn't happy with the result. So now that I have a new breadmachine, I decided to make it again. I added all ingredients as required by my breadmachine into the BM and added a little oil to the dough. As it was mixing I added another 2 tbsp to the dough to achive the right consistency. Since I had a power fall out in the middle of the rising time, I transferred the dough to the baking tray, rolled it out and left it to rise again. I sauteed the onions a little in a bit of oil and added the oregano, since I was using dried, I was worried about burning it, if putting on top. I went a bit overboard on the mozzarella ( I used 3*125g balls), using sliced fresh mozzarella. I baked it on surround for 20 min. and it turned out great. Very fluffy soft dough and a nice taste of cheese and onion on top. I served it as a side dish to soup and I have to admit, my family was more into the fugazza then the soup. Small kids might be fussy about the onions though. In that case just leave one part just with mozzarella. I ended up with a whole tray full, so there will be plenty of onion fugazza for you :). A definete do again. Thanks for sharing Evelyn.

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    • on October 13, 2004

      A very simple pizza. The dough is easy to make and the texture is good and easy to work. Makes one good sized pizza. I have a convection oven and baked it for 11 minutes and the cheese was a tad well done. Great for onion lovers.

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    Nutritional Facts for Fugazza

    Serving Size: 1 (157 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 499.4
     
    Calories from Fat 132
    26%
    Total Fat 14.7 g
    22%
    Saturated Fat 8.3 g
    41%
    Cholesterol 49.1 mg
    16%
    Sodium 521.3 mg
    21%
    Total Carbohydrate 67.6 g
    22%
    Dietary Fiber 3.2 g
    13%
    Sugars 3.4 g
    13%
    Protein 22.8 g
    45%

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