Argentine Onion Pizza (Fugazza)

Stir the sugar and yeast into the warm water and let the mixture foam for 10 minutes. Mix the whole-wheat flour with the salt and make a well in the center. Add the yeast mixture and 2 tablespoons of olive oil, then knead until you have a soft dough that does not stick to your hands.

Place the dough in an oiled bowl and cover it with a damp cloth. Let it rise in a warm place for 75 minutes, until doubled in size.

Press the dough into a large greased baking pan with your fingertips. Toss the thinly sliced onions with the remaining olive oil, thyme, and a pinch of salt.

Sprinkle the grated kashar cheese over the dough, spread the onions generously on top, and finish with black pepper. Bake in an oven preheated to 220°C / 430°F for 20 minutes, until the edges are golden and the onions are lightly browned.