Fugazzeta (Cheese-Stuffed Pizza)

This is a very tasty item with a nice contrast between the crispy onion top, soft onion layer, gooey cheese and crispy focaccia bottom. We made our usual sourdough pizza recipe (with overnight proofing) and made this as a side for pizza night with two dough balls. I think any pizza dough recipe would work with this technique and I'm excited to experiment with some variations in fillings

Used about 1/2 the cheese called for, but otherwise exactly as written. Utterly delicious and simpler than I thought it would be - definitely one I'll be making again and again.

Was too salty. Next time I won’t add additional salt. Was great otherwise! Fun to make and say…Fugazzeta!!

Made it as written in the recipe and let the dough proof for about 24 hours in the fridge. So easy to make, fluffy, cheesy and perfect with a salad.

Imma make tommorow. Gonna add some mushrooms, well, just because I have to use some up, so I will not rate the recipe because it is my pet peeve when people alter a recipe and then rate it. There is no way that it won't be good. I'll cook all the moisture out of the mushrooms, I think, before I add. Cheers.

Made exactly as written except substituted Italian seasoning for oregano. Delicious and perfect served with a big salad for meatless Monday dinner, Next time I will use half mozzarella and half ricotta

I saw this on “Street Food: Latin America” and knew I needed it. I didn’t broil at the end, because it was charred enough for me after 30 minutes. Next time, I’d get better quality cheese and shred my own mozzarella for a more gooey result. Nice change of pace from the usual homemade pizza. I’d like to try this with other toppings. (Olives would be great!) Very tempted to dip this in marinara.

I've made this twice now and I keep wondering: what kind of parmesan weighs 2 ounces and grated amounts to 1 and 3/4 cups? Go with the weight.

After making this a few times, I find it helpful to split the dough in two parts after mixing, to rise in separate bowls. After rising, I turn one directly into my prepared pan and the other out onto the plastic wrap used to drape my rising bowls. Shaping is a breeze, and the top crust can be transferred into the pan without deforming the crust too much.

Made this with gluten free flour and no automatic mixer, after spending a half hour scouring the cast iron pan that got left in the rain. For five months (thanks New Orleans). My spouse kept eating the cheese I bought and I couldn't find my instant yeast so had to go with active. Yes soaking the onions makes them really crisp and wonderful but I don't know why it calls for an ENTIRE onion. All I really want to say is, when in doubt, go for it. It is just cheese and bread. Wheeeee!

If you want to eat it on the same day, get an early start on the dough and be sure to let the assembled pie proof (at least an hour) before cooking. That said, there is way too much salt in the dough and even more salt on top of the already salty cheese is unnecessary. Also, there could be better instructions for working with the top layer of dough. I eventually used another oiled 10-inch skillet to form the top layer into a round before topping and pinching the pie shut. Next time garlic.

I made this last night, exactly as written, and it was amazing! I kept thinking that there was a lot of cheese, but it cooked down and was the perfect amount. The dough was easy to work with and when it came out of the oven, it looked and smelled amazing. Served with a simple salad of zucchini ribbons marinated in garlic and lemon juice, then tossed with basil and pine nuts. Great summer dinner! I may add chopped olives to the cheese next time, for added flavor.

This is my favourite pizza variety in the world. I love it, it's simply amazingly delicious. My wife makes it both filled (double dough) and just a dough topped with mozzarella and a LOT of onion, plus a touch of garlic and olive oil.

My son loved this. I did it all with a bread machine, super easy.