Fugazza: an Argentinian-style Onion Pizza

Fugazza - Savory Onion Pizza. Marian Blazes
Ratings (9)
  • Total: 50 mins
  • Prep: 30 mins
  • Cook: 20 mins
  • Yield: Serves 4-6
Nutritional Guidelines (per serving)
260 Calories
21g Fat
16g Carbs
4g Protein
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Nutrition Facts
Servings: Serves 4-6
Amount per serving
Calories 260
% Daily Value*
Total Fat 21g 26%
Saturated Fat 4g 19%
Cholesterol 4mg 1%
Sodium 1017mg 44%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 11%
Protein 4g
Calcium 137mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fugazza is a delicious focaccia-like pizza popular in South America. Fugazza has a soft airy crust, perfect for soaking up olive oil and typically does not have tomato sauce or cheese. Fugazza is most often topped with sweet cooked onions and sprinkled with oregano.  A version of fugazza with a thicker crust (sometimes a double crust) and lots of mozzarella cheese in addition to the onions is called fugazetta

Fugazza is easy to make. The dough is just pressed into the pan - no need to roll it out. The onions are sautéed in olive oil beforehand to soften and sweeten them. Artichoke hearts, olives (black and green), pimento, thinly sliced ham, and parmesan are frequent optional toppings. Use a pizza stone or a perforated pizza pan if you have them, but a regular baking sheet will work fine.

Ingredients

  • For the Pizza Dough:
  • 4 cups all-purpose flour
  • 2 teaspoons yeast
  • 3 tablespoons olive oil
  • 1 3/4 - 2 cups water
  • 1 1/2 teaspoons salt
  • For the Topping:
  • 3 large onions
  • 1/4 cup olive oil
  • 2 tablespoons dried oregano
  • Optional: 1/3 cup pimento slices
  • Optional: 1/2 cup olives
  • 1/3 cup coarsely grated parmesan cheese (optional)
  • Dash coarse salt

Steps to Make It

  1. Sprinkle the yeast over 1 cup of the water.

  2. Add the flour, salt, and olive oil to a large bowl or in the bowl of a standing mixer, and whisk together.

  3. Gradually stir in the water with the yeast.

  4. Stir in another 3/4 cups water and knead dough (with a dough hook or by hand), adding more water if the dough is too dry. Knead dough until it is very smooth, about 5 minutes in the standing mixer or 10 minutes by hand. Dough will be soft and slightly sticky.

  5. Place dough in an oiled bowl and cover loosely. Let dough rise until double in size.

  6. Slice the onions into thin rings.

  7. Heat 1/4 cup olive oil in a large skillet and cook onions (and pimentos if using) over medium-low heat until the onions are soft and turning golden, about 10 minutes. Remove from heat and let cool.

  8. Preheat oven to 425 degrees.

  9. Lightly oil a large rectangular baking pan (about 18" by 12"). Punch down the pizza dough and stretch it gently to fit the baking pan, pressing it into the corners. Brush the dough lightly with olive oil.

  10. Spread the cooked onions over the top of the dough.  Sprinkle generously with oregano and coarse salt. 

  11. If using, cut the olives into quarters and scatter them over the onions. Sprinkle the pizza with the grated parmesan.

  12. Place the pizza into the preheated oven and bake until the pizza crust appears golden and crispy.

  13. Cut pizza into rectangles, and serve hot or at room temperature.