fugazetta

Fugazzeta (Cheese-Stuffed Pizza)

By Ham El-Waylly

Updated Oct. 12, 2023

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time

1¼ hours, plus at least 2 hours’ proofing

Prep Time

10 minutes

Cook Time

1 hour, plus at least 2 hours' proofing

Rating

4(271)

Notes

Read 73 community notes

The influence of Italian immigrants is apparent in Argentinian pizza culture: Immigrants brought focaccia with them, which morphed into a focaccia-pizza hybrid known as fugazza, a thick pizza topped with cheese and shaved onions. This got dialed up a few notches to become fugazzeta. In a fugazzeta, two pizza crusts are sandwiched around cheese before being crimped shut and topped with a heap of thinly sliced onions. The onions may initially seem like overkill, but don’t skimp: They soften and char, providing a nice reprieve from the copious molten cheese.

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INGREDIENTS

Yield:4 servings

FOR THE DOUGH

• 2¼cups/315 grams bread flour
• 2teaspoons/8 grams kosher salt
• 1teaspoon/3 grams instant yeast
• 2teaspoons/8 grams olive oil, plus more for drizzling
• ¾cup plus 2 tablespoons/215 milliliters lukewarm water

FOR THE FILLING AND TOPPING

• 1tablespoon olive oil
• 5ounces provolone, sliced
• 2cups/6 ounces shredded low-moisture mozzarella
• 1teaspoon dried oregano
• ½teaspoon red-pepper flakes
• Kosher salt
• 1large onion, sliced as thinly as you can, preferably with a mandoline (about 3 cups)
• 3cups/720 milliliters ice cold water
• 1¾cups/2 ounces grated Parmesan

Ingredient Substitution Guide

PREPARATION

1. Step 1

   Prepare the dough: Combine the bread flour, salt and yeast in the bowl of a stand mixer with a dough hook attachment. Mix on medium speed for 1 minute to combine. Add the olive oil and water, and mix on medium until it comes together into a smooth dough, is no longer sticky, and has reached optimum gluten development, 15 to 17 minutes. (You can test gluten development by stretching a small lump of dough between your fingers; when it’s ready it will stretch into a thin, see-through film without tearing.)

2. Step 2

   Lightly drizzle the dough ball with more olive oil then tightly wrap the bowl in plastic wrap. Set aside to proof in a warm area in your kitchen until doubled in size, 1½ to 2 hours. When you gently poke the dough with your finger, a small indent should remain.

3. Step 3

   Prepare the filling and topping: Divide the dough into 2 even pieces. Rub the bottom and sides of a well-seasoned 10-inch cast-iron skillet with the olive oil. Stretch out one portion of dough into an even disk that covers the bottom of the pan. Shingle the provolone in the center, leaving a ½-inch border. Top with the mozzarella, maintaining that ½-inch border along the edges. Evenly sprinkle with oregano, red-pepper flakes and a pinch of salt.

4. Step 4

   Stretch the remaining portion of dough into an even disk slightly wider than your pan’s size. Drape the disk of dough on top of the cheese and pinch the edges of the top and bottom rounds of dough together, securing all the cheese inside. Cover with a towel and set aside in a warm area to proof for another 30 minutes.

5. Step 5

   In the meantime, in a large bowl, whisk together 1 tablespoon of salt and the ice water. Soak the shaved onion in the salt water.

6. Step 6

   Heat oven to 450 degrees.

7. Step 7

   Drain the onions, spin them dry in a salad spinner, then pat dry with paper towels. Evenly top the fugazzeta with the grated Parmesan, shaved onion, a drizzle of olive oil and a large pinch of salt. Bake until onions have shriveled and charred in spots and the dough is golden brown underneath, 25 to 30 minutes.

8. Step 8

   Turn the broiler on high and broil until the onions are deeply charred, 2 to 3 minutes. Let rest for at least 10 minutes, then slice into wedges and serve.

Chocolate Doughnut Muffins

 

INGREDIENTS

Yield:12 muffins

• ½cup plus 4 tablespoons/170 grams unsalted butter, melted, plus more for greasing
• 2large eggs
• 1cup/200 grams granulated sugar
• 1cup/220 grams sour cream
• 1tablespoon vegetable or canola oil
• 1½teaspoons freshly grated nutmeg
• 1teaspoon kosher salt (such as Diamond Crystal), plus a pinch
• ½cup/45 grams Dutch-process cocoa powder
• 1½teaspoons baking powder
• ¼teaspoon baking soda
• 1cup/128 grams all-purpose flour
• 1tablespoon ground cinnamon

PREPARATION

1. Step 1

   Heat oven to 375 degrees with a rack set in the center. Generously butter a 12-cup muffin tin.

2. Step 2

   In a large bowl, combine the eggs and ¾ cup/150 grams granulated sugar and whisk until well combined.

3. Step 3

   Add the sour cream, ½ cup/113 grams butter, the oil, nutmeg and 1 teaspoon salt; whisk until well combined.

4. Step 4

   Whisk in the cocoa powder, followed by the baking powder and the baking soda. Then use a flexible spatula to fold in the flour by gently scooping up some batter from the bottom and folding it over the flour on the top. Rotate the bowl and repeat until just incorporated.

5. Step 5

   Divide the mixture among the 12 wells and bake until the muffins are puffed and a toothpick inserted in the center comes out with a few moist crumbs attached, 18 to 23 minutes.

6. Step 6

   In a shallow bowl, combine the remaining ¼ cup/50 grams granulated sugar, 1 tablespoon cinnamon and a pinch of salt.

7. Step 7

   Let the muffins cool in the pan for 5 minutes then transfer them to a rack. Working with one warm muffin at a time, brush it with some remaining melted butter then toss in the cinnamon sugar; repeat with remaining muffins.

8. Step 8

   Serve immediately. Store any extras in an airtight container at room temperature for up to 4 days. (The sugar will gradually melt into the muffins as they sit, but you can reroll the muffins in cinnamon sugar, if desired.)

Pistachio Cheesecake

 Ingredients

For the crust:
½ cup/113 grams unsalted butter, melted, more for the pan
1 cup/125 grams all-purpose flour
⅓ cup/66 grams granulated sugar
¾ teaspoon fine sea or table salt
⅓ cup/55 grams finely chopped pistachios

For the filling:
2 pounds/907 grams cream cheese (4 8-ounce packages), at room temperature
3¾ cup/150 grams granulated sugar
½ teaspoon fine sea or table salt
4 large eggs, at room temperature
1 teaspoons pure vanilla extract
¾ teaspoon almond extract
1 cup/226 grams creme fraiche or sour cream
½ cup/140 grams sweetened pistachio cream, paste or spread

For the topping:
2 tablespoons raspberry, red currant or other clear jelly (not jam or preserves)
12 ounces/340 grams fresh raspberries (about 2 cups)

DIRECTIONS

1. Heat the oven to 325 degrees. Butter a 9-inch springform pan.

2. Make the crust: In a large bowl, whisk together the flour, sugar and salt. Add the melted butter and pistachios, and whisk until the dough holds together when squeezed in your hand. Press crumb mixture evenly into the bottom and at least an inch up the sides of the prepared pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible.

3. Bake until the crust is set and golden all over, 20 to 30 minutes. Transfer to a wire rack and reduce oven temperature to 275 degrees. Let crust cool for at least 10 minutes (or let cool completely).

4. Make the filling: Using an electric mixer, beat together softened cream cheese, sugar and salt until sugar has dissolved and the mixture is light and fluffy, about 3 to 5 minutes (or longer if your cream cheese was a bit cold). Add the eggs one at a time, beating until combined and scraping down the sides of the bowl with a rubber spatula before each addition. Mix in the vanilla and almond extracts until combined, then beat in the creme fraiche and mix until smooth.

5. Place crust onto a rimmed sheet pan and pour in about half of the cream cheese mixture.

6. To the remaining cream cheese mixture in the bowl, beat in the pistachio paste until well combined, about 1 minute. Using a large spoon, gently spread the pistachio batter on top of the cream cheese layer, being careful not to pour the pistachio batter right to the bottom of the pan; it should rest on top (for the most part, some sinking is OK and will be covered by berries).

7. Bake cheesecake until just set, about 70 to 90 minutes. The edges will be firm, but the center 3 inches will still jiggle and look a little damp; it will continue to set as it cools. Turn the oven off but open the oven door, leaving it ajar by an inch or two (you can use the handle of a wooden spoon to crack it open). Let cake cool in the oven for 30 minutes, then transfer to a wire rack to cool completely before refrigerating (this gradual cooling helps prevent cracks). Cover loosely with plastic wrap or foil and chill for at least 8 hours or up to 3 days.

8. When ready to serve, carefully remove the springform rim. Cover the top of the cake completely with raspberries. Melt the jelly in a small bowl either in the microwave or in a small pot on the stove. Using a pastry brush, coast the raspberries with the jelly to give them a nice shine. Cheesecake can be topped with berries up to 6 hours before serving and stored in the refrigerator.

Slow Cooker Honey-Soy Braised Pork With Lime and Ginger

 

• 3 to 4pounds boneless, skinless pork shoulder, trimmed of big hunks of fat and cut in half
• 8large garlic cloves, finely chopped
• 3tablespoons minced fresh ginger (from one 3-inch piece)
• 1teaspoon red-pepper flakes, plus more to taste
• 2teaspoons finely grated lime zest and 2 tablespoons juice (from 1 lime), plus more lime wedges for serving
• 1cup tamari or low-sodium soy sauce (see Tip)
• 1cup honey
• 1tablespoon toasted sesame oil
• Cooked rice, noodles or lettuce cups, for serving
• Toasted sesame seeds, sliced scallions and chopped cilantro, for topping

PREPARATION

1. Step 1

   Place the pork in a 6- to 8-quart slow cooker. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a liquid measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover and cook on low until the pork is very tender and shreds easily with a fork, 8 to 9 hours; it will hold well on warm. (If you are home and able to flip the pork once during cooking, that will help the flavors distribute evenly on the meat and make the color uniform. If not, it will be fine.)

2. Step 2

   Using tongs, transfer the pork from the slow cooker to a serving platter or large, shallow serving bowl. Using a ladle, skim excess fat off the surface of the cooking liquid, if desired. Carefully pour the sauce into a large pot. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, 15 to 20 minutes. Meanwhile, coarsely shred the pork using two forks.

3. Step 3

   Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, tossing to evenly combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.

Maple Blueberry Oatmeal Cookies

 

INGREDIENTS

Yield:30 cookies

FOR THE BLUEBERRY-MAPLE JAM

• 2cups fresh or frozen blueberries (no need to thaw)
• 3tablespoons maple syrup, or to taste
• 1tablespoon fresh lemon juice, plus 2 teaspoons finely grated lemon zest (see Tip)
• Pinch of fine sea or table salt

FOR THE COOKIES

• 1cup/227 grams unsalted butter, softened, more for pans
• 1½cups/315 grams dark brown sugar
• 1large egg
• 1tablespoon vanilla extract
• 1½cups/187 grams all-purpose flour
• 1teaspoon fine sea or table salt
• 1teaspoon ground cinnamon
• 1teaspoon ground cardamom
• ½teaspoon freshly grated nutmeg
• ½teaspoon baking soda
• 3cups/260 grams rolled oats (not instant)
• 1cup/100 grams chopped pecans or walnuts

• PREPARATION

  1. Step 1

     In a small saucepan, combine berries, maple syrup, lemon juice, zest and salt. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer vigorously for 12 to 22 minutes, or until the jam has thickened; most of the liquid should have evaporated and what’s there should look syrupy rather than runny. Transfer jam to a bowl. Refrigerate or freeze until cool, about 20 to 30 minutes. (Jam can be made up to 5 days in advance and stored in the refrigerator.)

  2. Step 2

     Heat oven to 350 degrees. Line two large cookie sheets with parchment paper or reusable silicone liners.

  3. Step 3

     Using an electric mixer, beat butter and sugar in a large bowl until fluffy, about 2 minutes. Beat in egg until fully incorporated. Then beat in vanilla extract, scraping down the sides of the bowl with a rubber spatula.

  4. Step 4

     In a separate bowl, mix together the flour, salt, cinnamon, cardamom, nutmeg and baking soda. Set mixer on low speed and beat flour mixture into the butter mixture. Stir in oats and nuts. (Dough can be made up to 5 days in advance and stored in the refrigerator.)

  5. Step 5

     Spoon or scoop out large tablespoonfuls of dough onto prepared cookie sheets, leaving at least 2 inches between each cookie. Use your thumb or a spoon to make a thumbprint. Spoon a heaping ½ teaspoon of jam into each thumbprint. Top jam with an additional 1 tablespoon of dough and press around the edges to lightly seal the cookie. A little of the jam will seep out, which is good; it will give the baked cookies a nice rippled look.

  6. Step 6

     Bake for 15 to 23 minutes, or until the edges turn deep golden brown and the centers are firm. Transfer cookie sheets to a wire rack to cool. Store in an airtight container at room temperature for up to 5 days.

  TIP

  • It’s easier to zest the whole lemon before halving it to squeeze the juice.

Christmas Glazed Ham

 

INGREDIENTS

Yield:10 to 12 servings

• 1(6- to 8-pound) boneless, unsliced city ham (brined and cooked, unsmoked or lightly smoked)
• 20 to 30cloves
• 6clementines, halved through the equator then deseeded
• 2fresh (or dried) bay leaves
• ¾packed cup Demerara sugar
• 4tablespoons dry English mustard powder (such as Colman’s)
• 2tablespoons plus 1 teaspoon classic yellow mustard (such as French’s)
• 1tablespoon white wine vinegar
• 2tablespoons olive oil
• 1scant cup mayonnaise
• 1star anise (or ⅛ teaspoon star anise powder)

PREPARATION

1. Step 1

   Heat the oven to 350 degrees. Score the ham by cutting across the ham at an angle with a small, sharp knife, only going about ½ inch deep. Repeat the scoring multiple times in the same direction, creating parallel lines that are about 1½ inches apart all the way across the ham, and then repeat the scoring process in the opposite direction to create a diamond pattern. Stud the corners of each diamond on the top side of the ham with a clove.

2. Step 2

   Place the ham in a roasting pan large enough to fit the ham with around 3 inches of space around the edge. Surround it with 8 of the clementine halves, setting them cut side up. Add the bay leaves and ½ cup water. Cover the pan tightly with foil and cook for 30 minutes.

3. Step 3

   Remove from the oven and carefully transfer the cooked clementines to a blender, along with the sugar, mustard powder, yellow mustard, vinegar and oil. Blend until smooth, then pour the mixture over the ham.

4. Step 4

   Place the remaining clementines around the ham, setting them cut side up, reduce the oven temperature to 325 degrees and roast, uncovered, for another 2 to 3 hours (roughly 20 minutes cook time per pound). Check every 30 minutes or so, and add ¼ cup of water at a time if the sauce starts to run dry around the edges of the pan. Remove from the oven once the glaze is golden and the pan juices are nice and sticky. Increase the oven temperature to 400 degrees.

5. Step 5

   Transfer the ham to a cutting board and whisk the mayonnaise into the glaze in the pan, then use a spatula to transfer the mixture into a bowl. Return the ham to the pan, and apply a thin layer (around ¼ cup) of the mayonnaise mixture onto the ham as a glaze. Cook for a further 6 to 8 minutes until the glaze is glossy.

6. Step 6

   Remove from the oven, grate the star anise on top using a microplane, and set aside to rest for 20 minutes before carving. Serve the remaining mayonnaise mixture with the ham, or later as a condiment to make sandwiches from any leftovers.

Pimento Cheese Pie

INGREDIENTS

Yield:One 8-by-12-inch pie (8 to 12 servings)

FOR THE DOUGH

• 2cups ice cubes
• 1cup/226 grams cold unsalted butter, preferably European-style
• 2cups/250 grams all-purpose flour, plus more for rolling
• 1½teaspoons coarse kosher salt

FOR ASHLEY’S PIMENTO CHEESE

• ¼cup finely diced roasted red pepper (jarred, or from 1 small bell pepper; see Tip)
• ¼cup mayonnaise
• 2teaspoons finely grated red onion
• 2teaspoons hot sauce
• 1teaspoon coarse kosher salt
• 1teaspoon finely ground black pepper (toasted, if desired)
• 5ounces aged Cheddar, finely grated
• 4ounces sharp white Cheddar, finely grated

FOR ASSEMBLY

• 1egg
• Freshly ground black pepper

PREPARATION

1. Step 1

   Prepare the dough: Fill a 2-cup measuring cup with ice and top it off with water. Set aside. Cut the butter into ½-inch cubes and refrigerate.

2. Step 2

   Combine the flour and salt in a large bowl. Toss the chilled butter cubes into the dry mixture to coat. To start the fraisage (a French pastry technique which will create buttery flakes coated with flour), empty the contents of the bowl onto your largest flat worktable. Use the heels of your hands to smear the butter pieces with the flour mixture to create long flour-full flakes of butter, constantly recoating the butter with flour before smearing. Every piece of butter should be smeared with some flour before you begin to add the water. Doing this deftly is key. If the butter starts to feel too warm, return the mixture to the bowl and briefly place the bowl in the freezer or refrigerator to chill it.

3. Step 3

   Scrape the butter-flour mixture back into the bowl and drizzle in about 2 tablespoons of ice water. Using your hands only as paddles (do not do any kneading yet), toss the water into the flour, as if you were tossing a salad, until it is fully absorbed. Gradually add more water, 2 tablespoons at a time, tossing with your hands. Do this until the dough begins to hold together and does not take any more water. You will likely use about 4 tablespoons, depending on the humidity. Once you feel your flour has become a dough and feels moist but not wet or sticky, dump it back onto the surface and give it a few strong kneads to work it all together. Your dough should be tacky and supple, but not sticky or moist. Form into a rectangle and wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.

4. Step 4

   Make the pimento cheese: Combine the red pepper, mayonnaise, onion, hot sauce, salt and black pepper in a large bowl; mix well. Add both cheeses and mix well. Cover and refrigerate for at least 1 hour and up to 1 day.

5. Step 5

   To assemble: Make an egg wash by whisking the egg and 1 tablespoon water together. Set aside. Line a large baking sheet with parchment paper.

6. Step 6

   On a floured surface, with a floured rolling pin, roll the dough into a 12-by-16-inch rectangle that is about ⅛-inch thick. Cut in half to form two 8-by-12-inch rectangles and set one half aside. Place the other half on the prepared baking sheet.

7. Step 7

   Brush 1 inch of the edges with the egg wash and evenly spread the pimento cheese in the center without going beyond the egg wash. Top with the other dough and seal the edges with a fork or your fingers. If you’d like clean, even edges, you can trim the edges with a knife or fluted pastry wheel.

8. Step 8

   Brush the top with egg wash, cut a few vents and sprinkle with freshly ground black pepper. Freeze until very cold and firm, at least 30 minutes and up to a month, if covered very well with parchment and then plastic film.

9. Step 9

   Heat the oven to 450 degrees. Bake the pie for 5 minutes, then lower the heat to 425 degrees and bake for 20 minutes. Do your best to not open the oven during the bake.

10. Step 10

    Remove from the oven and immediately slide the slab pie onto a cooling rack. There will likely be some fat pooling on the pan from the cheese. This is OK, but it is important to get the slab pie off the parchment and baking sheet so it doesn’t reabsorb this fat and become soggy. The bottom should be sturdy and it should be easily moved.

11. Step 11

    Cool for 20 minutes, then cut into squares and eat warm. It is also great the next day at room temperature.

TIP

• If roasting your own pepper, at least one day before making the pimento cheese, place the pepper directly over a high gas flame. Use metal tongs to rotate the pepper and char the entire surface. To char the stem end, balance the pepper stem side down on the grate, about 8 minutes. (If you don’t have a gas range, roast the pepper under a broiler set on high. Rotate it with metal tongs to char evenly.) Transfer the pepper to a metal bowl, cover with plastic wrap and let sit for 15 minutes. Use a dish towel to gently rub off the skin. (Don’t run it under water, as this will wash away some of the flavor.) Remove the stem and seeds and finely dice the pepper. You should have about ¾ cup. In a small bowl, combine the diced pepper and 1 tablespoon vinegar; refrigerate overnight.