Fugazzeta Rellena — Cheese-Stuffed Onion Pizza

Ingredients

• 4 cups bread flour
• 1½ tsp instant yeast
• 1½ tsp salt
• 1½ cups warm water
• 3 tbsp olive oil, plus more for the pan
• 1 lb mozzarella, grated
• 4 oz provolone, grated
• 3 large onions, sliced paper-thin
• 1 tbsp dried oregano
• 1 tsp red pepper flakes
• 2 tbsp green olives, sliced
• Salt and black pepper

Method

1. Mix the flour, yeast, salt, water, and olive oil into a shaggy dough, knead 8 minutes until smooth and elastic, then let it rise covered until doubled, about 1½ hours.
2. Soak the sliced onions in cold salted water for 20 minutes and drain well. This pulls the harshness out so they steam sweet instead of scorching bitter on top.
3. Oil a deep 12-inch pan generously. Press two-thirds of the dough across the base and up the sides, pile the mozzarella and provolone in an even layer, then stretch the remaining dough over and pinch the edges shut tightly.
4. Poke a few vents in the top crust — trapped steam will blow the seal and dump your cheese. Brush with olive oil.
5. Pile the drained onions over the whole surface, season with oregano, pepper flakes, salt, and pepper, and drizzle with more oil.
6. Bake at 450°F (230°C) for 30–35 minutes until the crust is dark gold underneath and the onions are soft with charred tips. Rest 10 minutes, scatter olives, and cut into thick wedges.