Recipes · Argentinian · Pizza
Fugazza (Argentine Onion Pizza)
One serving has 297 kcal and 10 g protein, and at least a fifth of a woman's daily need of selenium (39%), thiamin (37%), riboflavin (28%), folate (25%), phosphorus (24%) and niacin (24%). Ready in 144 minutes.
- Preparation: 100 min
- Cooking: 44 min
- Makes: 1 serving (143 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 40 g Flour, bread (strong)
- 24 g Water
- 8 g Olive oil
- 0.5 g Yeast, active dry
- 0.5 g Salt
- 50 g Onions, raw
- 20 g Mozzarella, low-moisture
- 0.3 g Oregano, dried
Method
- Mix the bread flour, yeast, salt and half the olive oil with the water into a soft dough; knead until smooth, then let rise, covered, until doubled, about 1.5 hours.
- Meanwhile, slice the onion thinly and cook it slowly in a little of the remaining oil over low heat for 20-25 minutes, stirring occasionally, until very soft and lightly golden.
- Press or stretch the risen dough into a well-oiled pan, dimpling it with your fingers.
- Scatter the mozzarella over the dough, then pile the caramelized onion on top.
- Drizzle with the remaining olive oil and sprinkle with the oregano.
- Bake at 220°C (425°F) for 20-25 minutes until the crust is golden and cooked through. Slice into wedges. Makes 1 slice; multiply the ingredients by 8 for a whole pizza.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 297 kcal | 14% |
| Carbohydrates | 35.2 g | |
| Water | 83.3 mL | |
| Fiber | 2.1 g | 7% |
| Protein | 10.3 g | 22% |
| Tryptophan | 0.18 g | |
| Threonine | 0.36 g | |
| Isoleucine | 0.44 g | |
| Leucine | 0.75 g | |
| Lysine | 0.34 g | |
| Methionine | 0.2 g | |
| Cystine | 0.14 g | |
| Phenylalanine | 0.48 g | |
| Tyrosine | 0.37 g | |
| Valine | 0.51 g | |
| Histidine | 0.22 g | |
| Fat | 12.7 g | |
| Monounsaturated | 7.1 g | |
| Polyunsaturated | 1.4 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.2 g | |
| Saturated | 3.5 g | |
| Trans-Fats | 0.14 g | |
| Cholesterol | 12.8 mg | |
| Calcium | 163 mg | 16% |
| Copper | 0.11 mg | 12% |
| Iron | 2.1 mg | 12% |
| Magnesium | 21.7 mg | 7% |
| Manganese | 0.41 mg | 23% |
| Phosphorus | 167 mg | 24% |
| Potassium | 159 mg | 3% |
| Selenium | 21.7 µg | 39% |
| Sodium | 331 mg | |
| Zinc | 1.2 mg | 15% |
| Thiamin (vitamin B1) | 0.41 mg | 37% |
| Riboflavin (vitamin B2) | 0.31 mg | 28% |
| Niacin (vitamin B3) | 3.3 mg | 24% |
| Pantothenic acid (vitamin B5) | 0.39 mg | 8% |
| Pyridoxine (vitamin B6) | 0.11 mg | 8% |
| Folate (vitamin B9) | 101 µg | 25% |
| Cobalamin (vitamin B12) | 0.34 µg | 14% |
| Choline | 10.3 mg | 2% |
| Vitamin A | 45.7 µg | 7% |
| Vitamin C | 3.7 mg | 5% |
| Vitamin D (D2 + D3) | 3 IU | 1% |
| Vitamin E | 1.5 mg | 10% |
| Vitamin K | 7.3 µg | 8% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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