Born in Buenos Aires' Italian immigrant kitchens, fugazza tops a thick, soft pizza dough with a generous layer of onions and oregano instead of tomato sauce. The sweetness of the slow-cooked onions and the melted cheese underneath give it its signature character.
Stir the warm water with the sugar and yeast and let it foam for 10 minutes. Mix the whole-wheat flour with the salt, make a well in the centre, add the yeast mixture and 2 tablespoons of olive oil, and knead until you have a soft dough that no longer sticks to your hands.
Place the dough in an oiled bowl, cover with a damp cloth and leave in a warm spot for 75 minutes, until doubled in size.
Press the dough out into a large oiled baking tray with your fingertips. Toss the thinly sliced onions with the remaining olive oil, oregano and a pinch of salt.
Scatter the grated kaşar cheese over the dough, then pile on the onions and finish with black pepper. Bake in an oven preheated to 220°C for 20 minutes, until the edges turn golden and the onions take a little colour.
Knead the dough until it no longer sticks to the counter; an overly stiff dough bakes up dry. Slicing the onions thin and even helps them caramelise more evenly in the oven. Allergens: contains wheat (gluten) and dairy (kaşar cheese).
Leave out the kaşar and use only olive oil and oregano for a version closer to the plain fugazza first made by Italian immigrants; the cheesy version is known as fugazzetta.
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