Lunch · 90 min · argentinian

Fugazzeta

An Argentinian lunch built around pizza dough and mozzarella — on the table in 90 minutes. The macros do the talking: 42g protein, 77g carbs, and 38g fat in every 816-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Pizza dough
• 1 lb Mozzarella
• 3 Onions
• 1/4 cup Olive oil
• 1 tsp Oregano

Steps

1. Slice the onions paper-thin and soak 20 minutes in cold salted water — this tames their bite and keeps them sweet.
2. Stretch the dough into an oiled pan, blanket it edge-to-edge with mozzarella, and fold a second thin layer of dough over the top, sealing the rim.
3. Crown with the drained onions, drizzle generously with olive oil, and bake at 475°F for 18–20 minutes until puffed and spotted brown.
4. Dust with oregano, rest 5 minutes, and cut into squares; the cheese pull is the entire point.
5. Reheat leftovers in a hot oven, never the microwave — the crust deserves to stay crisp.

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