🧑🍳 Easy
⏲️ 15 min
Fugazzetta with plant-based ham
Ingredients
- Serves 4 to 6
- 500 g of flour
- 1 packet of dry active yeast (or 20 g of fresh yeast)
- 300 ml of lukewarm water
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
- For the filling:
- 500 g vegan mozzarella or grated vegan cheese
- 2 slices of HappyVore plant-based ham
- 3 tablespoons of plant-based cream
- 2 large white onions
- 2 tablespoons of olive oil
- 1 tablespoon of dried oregano
- Salt & pepper
The Step-by-Step Recipe
- Prepare the dough:
- In a bowl, mix together the lukewarm water, yeast, and sugar. Let it sit for 5 to 10 minutes until the mixture becomes foamy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Knead for 10 minutes until the dough is smooth and elastic.
- Cover the dough with a clean dish towel and let it rest for 1 hour in a warm place, until it doubles in size.
- Assembling the fugazzetta:
- Preheat the oven to 220°C.
- Roll out the dough and spread the plant-based cream in the center. Season with salt and pepper.
- Spread the mozzarella evenly over the dough, leaving a border around the edges.
- Top with raw onions thinly sliced on a mandoline, dried oregano, and pepper.
- Cooking:
- Bake for 20 to 25 minutes, until the fugazzetta is golden brown and fully cooked.
- Add strips of plant-based ham.
- Let it cool for a few minutes before serving.
