Argentinian Cheese Stuffed Pizza

Ingredients

• 500g store bought pizza dough
• 3 tbsp olive oil, divided
• 6 slices provolone cheese
• 2 cups low moisture mozzarella, shredded
• 1 tbsp freshly crushed black pepper
• 2 tsp fennel seeds
• ½ tsp dried red chili flakes
• 1 large onion, peeled and thinly sliced in half moons
• 1 cup grated Parmigiano-Reggiano

Directions

1. Remove dough from the refrigerator and bring to room temperature. Divide dough into two equal dough balls, and place on a sheet pan lightly dusted with flour, cover with a damp towel. Allow to rest for 30 minutes.
2. Generously grease the bottom and sides of a 10-inch cast iron skillet with 1 tbsp of olive oil. Using your hands, gently stretch one of the balls of dough into a circle to fit the bottom of the skillet. Add to the skillet. Shingle the provolone on top of the dough, leaving a 1 inch border around the outside. Top with mozzarella, black pepper, fennel seeds, chili and a generous pinch of salt.
3. Using your hands, gently stretch out the second ball of dough into a circle large enough to cover the bottom half of the dough and place on top of the cheese. Gently pick up the sides of the dough and using two fingers, pinch the bottom layer of dough and top layer of dough together around the circumference to ensure it is completely sealed shut. Cover the pan with a damp towel and set aside to proof for 45 minutes.
4. Preheat oven to 450ºF.
5. Once proofed, top the pizza with half of the thinly sliced onions, followed by half of the grated parmigiano-reggiano and 1 tbsp of olive oil. Repeat with remaining onions, cheese and oil. Season the top with salt and pepper.
6. Bake in the oven for 25-30 minutes, or until dough is cooked through and golden brown and the onions have caramelized on the top. Cool 10 minutes. Slice and serve immediately.