A fugazza is topped with just onion or onion and cheese. In our version, we have cooked the onions first to give them a caramelised taste.
- 2 tbsp olive oil
- 3 large brown onions, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tsp dried oregano
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 300 g (10½ oz) coarsely grated firm mozzarella
- 200 g (7 oz) coarsely grated provolone
- 1½ tsp dried yeast granules
- ½ tsp sugar
- 225 ml (7½ fl oz) warm water
- 300 g (10½ oz/2 cups) 00 flour, plus extra for dusting
- ½ tsp sea salt
- 2 tbsp olive oil, plus extra for greasing
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Yeast standing time: 5-10 minutes
Rising time: 2 hours in total
1. To make the dough, combine the yeast, sugar and 100 ml (3½ fl oz) of the warm water in a bowl. Cover with plastic wrap and leave for 5–10 minutes, until frothy.
2. If kneading the dough using a stand mixer, combine the flour and salt in the bowl of the mixer fitted with the dough hook attachment. Pour in the yeast mixture, olive oil and the remaining warm water. Knead for 10 minutes, or until you have a smooth and sticky dough. Using floured hands, transfer the dough to a lightly oiled large bowl. Cover with plastic wrap and set aside for about 1 hour, until the dough has doubled in size.
3. If kneading the dough by hand, combine the flour and salt in a bowl and make a well in the centre. Pour in the yeast mixture, olive oil and the remaining warm water, then use your hands to bring the mixture together. Tip the dough onto a lightly floured work surface and knead for 8–10 minutes, until smooth and elastic. Add a little more flour if the dough is sticking. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and set aside for about 1 hour, until the dough has doubled in size.
4. Lightly flour a 30-cm (12 in) round pizza tray. Place the dough in the centre of the tray and use your fingertips to evenly spread the dough to the edge. Cover with a clean tea towel and set aside for a further 1 hour, until risen.
5. Preheat the oven to 200°C (400°F). Heat the olive oil in a frying pan over medium–high heat. Add the onion and garlic and fry for about 5 minutes, or until the onion is translucent. Stir through the oregano, salt and pepper and set aside to cool a little.
6. Roughly scatter half the cheese over the dough. Top with the onion mixture, then scatter the remaining cheese over the top. Bake for 25–30 minutes, until the cheese has melted and the pizza edge is golden. Cut into wedges and serve.
Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99