Chilli & Prosciutto Fugazzeta
- 2ea pizza dough, rolled into 28cm round
- 1 medium onion, thinly sliced
- 1 Tbsp. dry oregano
- 4ea slices prosciutto, sliced thinly into strips
- 1 Tbsp. Chilli Flakes
- Cracked pepper to taste and finish
- 5 Tbsp. Extra Virgin Olive oil
- 1 portion Fugazzeta cheese filling
- 50g Anchor Food Professional IQF extra stretch + Mozzarella
- 50g Mainland Special Reserve Parmesan, fine grated
Peel and slice the onion into very thin strips. Place them in a bowl of cold salt water - using 1 teaspoon of salt and 3/4 cup water - and soak for 30 minutes. Drain onions well and dry them with paper towels.
Pour 3 tablespoons of olive oil into a 12-inch pizza pan or castiron skillet. Place one ball of dough in the middle of the pan and flatten gently with your fingers. Let dough relax for 10 minutes.
Flatten dough into the pan, flattening it and pushing it toward the sides of the pan, letting it relax in between until dough covers the bottom of the pan. Oil the counter and roll the other piece of dough into a 12-inch circle, letting it relax in between until it holds its shape.
Preheat oven to 175c. Place the cheese over the dough in the pan. Sprinkle the provolone over the mozzarella. Place the other round of dough over the cheese and seal the edges of the two dough circles together.
Top the pizza with the sliced onions. Drizzle a tablespoon of olive oil over the onions, and sprinkle with the dried oregano and some Parmesan cheese.
Remove from the oven. Let cool for 5 to 10 minutes before cutting into slices to serve.
Fugazzeta Cheese filling (per each)
- 200g Anchor Food Professional IQF extra stretch + Mozzarella 100g Anchor Cream Cheese
- 25g Mainland Special Reserve Parmesan, fine grated
- 1 tsp. smoked paprika
Leave cream cheese to soften, approx. 30 mins.
Mix all ingredients together and set aside for building Fugazzeta.
- 800g Tipo '00' flour
- 200g finely ground semolina 1 teaspoon fine sea salt
- 15g dried (or fresh) yeast
- 1 Tbsp. caster sugar
- 650ml lukewarm water (21-27c)
- 4 Tbsp. extra virgin olive oil
Sieve the flour, semolina and salt on to a clean work surface and make a well in the middle.
In a jug, mix the yeast, sugar and oil into water and leave for a few minutes, then pour into the well.
Mix and Knead dough until you have a smooth, springy dough.
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Remove the dough to a flour-dusted surface, knock back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
Roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted pizza trays.