Fugazza

"A different-tasting pizza. Simple and very tasty. Plus I love onions on anything!"
 
Fugazza created by gailanng
Ready In:
1hr 20mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Sprinkle yeast with sugar over milk and water in a small bowl and proof until foamy, about 10-15 minutes.
  • Combine flour and salt in a large bowl, make a well in the center and add yeast mixture.
  • Blend flour into yeast mixture and knead about 15 minutes, until dough is smooth and elastic.
  • Oil large bowl.
  • Add dough, turning to coat.
  • Cover and let rise in warm, draft-free area until double in size.
  • Preheat oven to 450 degrees F.
  • Oil 15 inch pizza pan.
  • Roll dough out on lightly-floured surface to 13-14 inch round, ½ inch thick.
  • Fit dough into pan.
  • Spread with onion, leaving ½ inch border at edges.
  • Cover onion with cheese and sprinkle with oregano, crumbling oregano between fingers.
  • Bake until golden-brown, about 15-20 minutes.

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  1. Moline D.
    I used dough from my local pizza shop and cooked on 500 for 12 minutes, on top of a silpat mat - turned out great!
     
  2. stormylee
    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!
     
  3. gailanng
    A 1000 times better than MY..........half-baked ideas. Made for Soups & Breads Recipe Tag.
     
  4. gailanng
    Fugazza Created by gailanng
  5. duonyte
    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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