Pizza Week: Fugazza (Argentine-style onion pizza)

Pizza Week: Fugazza (Argentine-style onion pizza)

Yield: 4 servings


3 large onions

1/4 cup olive oil

2 tablespoons dried oregano

1/2 cup tomato sauce

1/2 pound fresh mozzarella, sliced

1/2 cup olives, sliced

1/3 cup coarsely grated parmesan cheese (optional)

Coarse salt

Method of Preparation

1. Slice the onions into thin rings.

2. Heat ΒΌ 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.

3. Preheat oven to 425 degrees.

4. Lightly oil a large rectangular baking pan (about 18-by-12-inch). 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.

5. Spread the tomato sauce over the dough, then cover dough with mozzarella. Then spread the cooked onions over the top of the dough. Sprinkle generously with oregano and coarse salt.

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

7. Place the pizza into the preheated oven and bake until the pizza crust appears golden and crispy, 12-15 minutes.

8. Remove from oven and cut pizza into rectangles, and serve hot or at room temperature.

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