Argentine Fugazetta
ARGENTINE FUGAZETTA SKILLET WITH ENSALADA CRIOLLA
PREP TIME: 45 Minutes/ COOK TIME: 75 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 1180/ Protein 60g
DIFFICULTY LEVEL: HARDINGREDIENTS: 1 TBSP Flour, Pizza Dough, Onion, 1 TSP Garlic Powder, 1 TSP Chili Flakes, Radishes, 4 Slices of Gouda Cheese, 1/2 Cup Monterey Jack Cheese, Baby Lettuce, Heirloom Grape Tomatoes, 1.5 Cup Mozzarella Cheese, 1 TSP Dried Oregano, 1/8 Cup Red Wine Vinegar
Step 1: Start Dough and Prep
Preheat oven to 450 degrees
Wash and dry produce
Sprinkle flour over a clean work surface
Place pizza dough from on floured surface
Pat Dough lightly with flour, shape each piece of dough into a ball
Cover with a clean, damp kitchen towel, and rest at room temperature for 20 minutes
Halve, peel, and thinly slice onion
Place in a small bowl, and season with 1/4 TSP of salt, pepper, all purpose seasoning, and paprika
Mix well, and set aside
Step 2: Shape and Rest Dough
Once dough has rested 20 minutes, roughly shape each ball into a circle, about 10 inches wide
Cover with clean kitchen towel, and let rest for 12 minutes
Step 3: Prep Skillet
While dough rest, place mozzarella and Monterey jack cheese in a large bowl
Sprinkle with garlic powder, and 1/4 TSP of salt, pepper, all purpose seasoning, and paprika
Toss until evenly coated
Set aside until ready to use
Lightly grease the bottom of insides of a large oven proof pan with oil
Step 4: Start Fugazetta
Stretch out one piece of dough to evenly cover the bottom of skillet
Place dough in skillet, evenly top with Gouda Cheese slices, and cheese mixture. Leaving 1/2 inch boarder around edge
Evenly sprinkle with salt, oregano, and chili flakes
Stretch remaining piece of dough into circle, slightly wider than the other
Drap circle of dough over cheese, pinch edges on top and bottom circles of dough together, securing all the cheese inside
Step 5: Finish Fugazetta
Place onion in paper towels, roll up and squeeze out any water
Poke a few holes on top of Fugazetta, sprinkle with onion. Keep 1/2 inch boarder along edges
Drizzle with olive oil
Bake for 30 minutes
Step 6: Finish Prep and Make Dressing
While Fugazetta bakes, trim and slice discard root ends from lettuce. Chop leaves into bite size pieces
Halve tomatoes
Trim and thinly slice radishes into round
In a bowl used for cheese, whisk together vinegar, a drizzle of oil, oregano, and a pinch of sugar
Add tomatoes, toss to combine. Marinate until ready to serve
Step 7: Finish and Serve
Remove Fugazetta from oven and set aside to rest pan
Toss lettuce and radishes into a bowl with marinated tomatoes. Season with 1/4 TSP of salt and pepper
Slice Fugazetta into pieces
Divide between plates
Serve with salad on the side
Serve hot and Enjoy!
