 Re: Ceci (chick-pea) pizza; recipe for?
That pizza type is called "Fugazza (or Foggazza)" and it is very common in some countries.
In Argentina, as an example, it is normally eaten on top of a muzzarella slice.
The pizza in this country is normally consumed 'to go' and by slice.
At lunch or any time between lunch and dinner, it is common to see bussines people stop walking in front of a counter and ask to the shop assistant a muzzarella slice with fugazza, a glass of coke or even better, a strong coffee.
The muzza + fugazza is eated just on the counter.
The most traditional pizza 'eaters' do prefer a muzzarella, ham and sweet red pepper slice with fugazza and a vermouth with the always traditional gasified water knowed as 'soda'. It is mine!
Of course, the pizza is consumed as an entire unit when dinning and it is possible to order an entire pizza with three or four slices of fugazza.
The pizza in Argentina has a thick, airy and firm dough, may be half inch of dough, tomato sauce and lots of muzzarella over it.
I did fugazza several times and I will translate the recipe asap.
Luis  |