Recipes
Vegan Fugazetta
Serves 4
| Prep Time: 1 hour 45 mins
| Cook Time: 20 mins
| Total Time: 2 hours 5 mins
You may need: Chimichurri
Discover The Recipe
In the vibrant streets of Buenos Aires lies a culinary treasure, a testament to Argentina's soulful cuisine—the Fugazetta. Born from the fusion of fugaz, an Italian focaccia, and ‘cebolla’, the Spanish word for onions, it emerged in 20th-century Buenos Aires pizzerias as an evolved version of the classic rustic Fugazza pizza. Savory and soulful, Fugazetta is a revelation. Picture it: a plush pizza dough sets the stage. Layers of caramelized onions intertwine with molten mozzarella, binding together in a melty, harmonious dance. The result? A cheesy delight, visually appealing and palate-pleasing.
Our take on Fugazetta is a plant-based rendition, featuring our Chimichurri blend—a hallmark of Argentine zest. Chimichurri, the herbaceous Argentinian sauce, elevates any dish with its blend of fresh herbs like parsley, oregano, spices, and vinegar. Our blend captures these vibrant flavors to be used as a dry herbal seasoning or as a seed spice for making Chimichurri sauce - no chopping needed. To further elevate this dish, we introduce nutritious mushrooms seasoned to perfection with our Chimichurri blend. And a luscious cashew cream sauce adds richness and nutty satisfaction. Our Fugazetta remix honors tradition with a modern twist, celebrating the spirit of Argentine flavors.
Ingredients
For the Pizza Dough:
¾ cup warm water
2 ¼ teaspoon active dry yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoon olive oil
2 cups all-purpose flour
Chimichurri Mushrooms:
2 Tbsp olive oil
2 cups mushrooms
1 tsp Piquant Post Chimichurri Spice
Salt and pepper to taste
For the Cashew Cream:
1/2 cup soaked cashews
1/2 cup water
1/2 tsp salt
1 tsp nutritional yeast
For the Fugazetta:
2 dough balls (see recipe above)
1 cup vegan mozzarella shreds
1 cup marinated artichoke hearts
1/2 cup pitted and sliced olives
1/2 cup red onion, sliced thin
Notes
Use a high-quality vegan mozzarella or vegan provolone cheese for this recipe. Some well-known brands offer excellent meltability and flavor. Alternatively, make your own vegan cheese using cashews, nutritional yeast, and other ingredients for a homemade touch.
You can use store-bought vegan pizza dough for convenience.
To achieve a crisp and evenly baked crust, preheat your pizza stone or baking sheet in the oven before placing your pizza on it. This step is essential for that delicious, slightly charred bottom crust.
Keep a close eye on your pizza while it's in the oven. Baking times may vary depending on your oven's temperature accuracy, so check for the crust's golden-brown color and the meltiness of the cheese to determine doneness.
Instructions
Stir together warm water, yeast, and sugar. Allow to sit for 10 minutes - it should become foamy. Stir in oil and salt. Mix in ½ cup flour at a time. Knead (using your hands or a dough hook in a stand mixer) until it forms a cohesive ball. It will still be a little sticky but you should be able to pick it up as one piece. If it's far too sticky, add 1-2 more tablespoons of flour at a time until it comes together. Continue to knead for 5 minutes.
Place the ball of dough into a large greased bowl. Cover with a towel and let rise in a warm location for 1 hour or until doubled in size. Pre-heat oven to 450 degrees Fahrenheit.
Punch the dough down and knead a couple of times until it becomes smooth and more firm. Divide into two equal balls and allow to rest 30 minutes. Roll out into 2 10” rounds.
While the dough is resting make the Chimichurri Mushrooms. Heat the oil in a sauté pan and add the mushrooms. Cook over medium high heat until golden brown. Season with the Piquant Post Chimichurri Spice, salt and pepper. Set aside until ready to use.
To make the cashew cream, place the cashews, water, salt and nutritional yeast in a blender. Purée until a smooth cream is created.
After rolling out the dough into two 10” rounds, place one of the rounds on an oiled sheet pan. Spread some of the cashew cream and vegan mozzarella onto the round. Add the olives and half the artichoke hearts on top of the cashew cream and vegan mozzarella. Place the second round on top of the first round and fold the edges of the bottom crust over the edge of the second round. To the top of the pizza, add some more vegan mozzarella, red onion, the rest of the artichokes and the Chimichurri mushrooms. Drizzle with olive oil and sprinkle with more Chimichurri spice. Place in the oven and bake for 20 minutes or until the bottom is crispy and the edges are browned.
Alternatives & Substitutions
If you're a fan of garlic, don't hesitate to add extra cloves to the sautéed mushrooms for a robust garlic flavor. Roasted garlic cloves can be a delicious addition as well.
While white button mushrooms work well for this recipe, you can also use cremini, portobello, or shiitake mushrooms for added depth of flavor. Experiment with different varieties to find your favorite.
To add a burst of freshness and color to your finished fugazetta, sprinkle fresh herbs like parsley, basil, or chives on top just before serving.
Looking for more delicious Chimichurri recipes? Try our Portobello Steaks with Avocado.
Looking for more delicious Chimichurri recipes? Try our Portobello Steaks with Avocado Chimichurri, our Steak Tacos, or our traditional Steak with Chimichurri Sauce!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Vegan Fugazetta
Serves
4
Prep Time
1 hour 45 mins
Cook Time
20 mins
Total Time
2 hours 5 mins
Piquant Post spice you'll need: Chimichurri
Ingredients
For the Pizza Dough:
¾ cup warm water
2 ¼ teaspoon active dry yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoon olive oil
2 cups all-purpose flour
Chimichurri Mushrooms:
2 Tbsp olive oil
2 cups mushrooms
1 tsp Piquant Post Chimichurri Spice
Salt and pepper to taste
For the Cashew Cream:
1/2 cup soaked cashews
1/2 cup water
1/2 tsp salt
1 tsp nutritional yeast
For the Fugazetta:
2 dough balls (see recipe above)
1 cup vegan mozzarella shreds
1 cup marinated artichoke hearts
1/2 cup pitted and sliced olives
1/2 cup red onion, sliced thin
Instructions
Stir together warm water, yeast, and sugar. Allow to sit for 10 minutes - it should become foamy. Stir in oil and salt. Mix in ½ cup flour at a time. Knead (using your hands or a dough hook in a stand mixer) until it forms a cohesive ball. It will still be a little sticky but you should be able to pick it up as one piece. If it's far too sticky, add 1-2 more tablespoons of flour at a time until it comes together. Continue to knead for 5 minutes.
Place the ball of dough into a large greased bowl. Cover with a towel and let rise in a warm location for 1 hour or until doubled in size. Pre-heat oven to 450 degrees Fahrenheit.
Punch the dough down and knead a couple of times until it becomes smooth and more firm. Divide into two equal balls and allow to rest 30 minutes. Roll out into 2 10” rounds.
While the dough is resting make the Chimichurri Mushrooms. Heat the oil in a sauté pan and add the mushrooms. Cook over medium high heat until golden brown. Season with the Piquant Post Chimichurri Spice, salt and pepper. Set aside until ready to use.
To make the cashew cream, place the cashews, water, salt and nutritional yeast in a blender. Purée until a smooth cream is created.
After rolling out the dough into two 10” rounds, place one of the rounds on an oiled sheet pan. Spread some of the cashew cream and vegan mozzarella onto the round. Add the olives and half the artichoke hearts on top of the cashew cream and vegan mozzarella. Place the second round on top of the first round and fold the edges of the bottom crust over the edge of the second round. To the top of the pizza, add some more vegan mozzarella, red onion, the rest of the artichokes and the Chimichurri mushrooms. Drizzle with olive oil and sprinkle with more Chimichurri spice. Place in the oven and bake for 20 minutes or until the bottom is crispy and the edges are browned.
Notes
Use a high-quality vegan mozzarella or vegan provolone cheese for this recipe. Some well-known brands offer excellent meltability and flavor. Alternatively, make your own vegan cheese using cashews, nutritional yeast, and other ingredients for a homemade touch.
You can use store-bought vegan pizza dough for convenience.
To achieve a crisp and evenly baked crust, preheat your pizza stone or baking sheet in the oven before placing your pizza on it. This step is essential for that delicious, slightly charred bottom crust.
Keep a close eye on your pizza while it's in the oven. Baking times may vary depending on your oven's temperature accuracy, so check for the crust's golden-brown color and the meltiness of the cheese to determine doneness.
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