初級
Brazilian
Pão de Queijo (Cheese Bread)
出典: 伝統
45 分690 kcal
ベジタリアングルテンフリー
Fugazza (Buenos Aires Onion Pizza)
A thick, high-rimmed pizza base under a mountain of sliced onion softened with oregano and olives — and no tomato at all. Genoese focaccia crossed with Neapolitan pizza in a Buenos Aires oven. Add mozzarella under the onions and it becomes fugazzeta, which is the version people queue for.
出典
レシピ提供 Argentine home kitchens · 🏺 伝統 · Italian and Spanish grandmothers cooking with Argentine beef and Andean corn — a cuisine that arrived by boat and then grew its own roots.
Buenos Aires · pizza without tomato — An ownerless traditional dish, so no cook is credited. The cited article confirms fugazza — from the Genoese fugassa — as a common type of Argentine pizza originating in Buenos Aires, of a thick pizza crust topped with onions and sometimes olives, derived from a combination of Neapolitan pizza with Italian focaccia, with a variant called fugazza con queso or americana that adds mozzarella. The dough recipe, the onion-soaking rule, timings and quantities are this book's own.
⏱ 150 分🍽 6人分🔥 470 kcal🇦🇷 アルゼンチン
ベジタリアンナッツ不使用
作り方
Mix the flour, water, yeast, salt and 3 tablespoons of oil into a soft, slightly sticky dough. Knead 8 minutes, then cover and leave 1½ hours until doubled.
Meanwhile, soak the sliced onion in cold salted water 30 minutes, then drain and squeeze it dry in a cloth.
💡 Soak and squeeze the onions, or they will steam on top of the dough and leave you with a wet pizza that never crisps.
Oil a 30 cm round tin generously. Press the dough into it with your fingertips, pushing it up the sides to make a rim. Leave 30 minutes.
For fugazza con queso, lay the mozzarella over the dough now. Toss the onions with the remaining oil, oregano, salt and pepper and spread them over in a thick, even layer. Press the olives in.
Bake at 220 °C for 30–35 minutes until the rim is deep gold and the onion tips have browned. Rest 5 minutes, cut into squares.
💡 コツ
- No tomato. A fugazza with sauce is a different pizza — the onion and the oregano are the whole seasoning, which is why the onions have to be piled on far thicker than looks sensible.
- Fugazzeta is the stuffed version — two sheets of dough with cheese sealed between them, onions on top. Same dough, twice the work, and worth it.
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