"Dear friends, here you have a super delicious pizza typical in our countries."
Chef Laura Arredondo
Fugazza is a typical dish made in South America. After baking, the crust is very light and airy, much like focaccia. While in the oven, the dough soaks up all the olive oil from the sautéed onions. Typically, it doesn't have sauce or cheese, just the sweet sautéed onions and oregano. If you use a thicker crust by doubling the number of dough layers and add melted cheese it's called fugazetta.
For today's pizza it will be the thinner crust or Fugazza pizza with the sautéed sweet onion, oregano, and one or two kinds of cheese. Other possible toppings include: artichokes, pimento, olives, or prosciutto. It's like a baked Charcuterie.
For a store bought crust, I found the most wonderful ball of dough at Midtown Market called Tiseo's pizza dough. It has a wonderful flavor and isn't expensive. On Tiseo's website it says the dough can be found at Kroger, Meijer, IGA, Save-a-lot, high-end gourmet markets and some independent markets.
Fugazza Pizza: An Argentinean Style Onion Pizza
Pizza dough (store-bought or make your own)
Two yellow onions
1/4 cup Olive oil
Salt an pepper to taste
16 ounces of mozzarella cheese (helps onions stick to the pizza crust)
1/2 tsp. oregano
Make a pizza dough or buy the one you like pre-made. Cut yellow onions into thin slices. Sauté with olive oil, salt and pepper. Cover the pizza with shredded mozzarella cheese (so the onions stick to the pizza). Add the onion and finish with more mozzarella , black pepper and oregano.
Preheat oven to 400 degrees Fahrenheit and cook the pizza for 20-25 minutes or until golden brown. If you have other cheeses that melt, use them to enjoy the delicious fugazza. Since many WKY Community Living readers enjoy blue cheese, chef Laura said it would be wonderful on the fugazza.