With half of Argentinians having some Italian lineage, it’s no wonder pizza is one of the most popular foods in Buenos Aires. Its name, fugazza, is a derivation of the bread called focaccia (fugassa in Italian). But like its name, fugazza is uniquely Argentinian. Although it’s sort of a pizza, it has no tomato sauce, a thick and airy crust (think focaccia bread), tons of onions, and no cheese. It’s often eaten “a caballo” with a thin wedge of the chickpea flatbread called faina on top. Fugazza con queso includes mozzarella cheese and onions. Toppings like olives, ham, parmesan cheese, and vegetables are quite common. Another popular version is called fugazetta which has gobs of mozzarella cheese and onions stuffed between two crusts). Fugazza is typically eaten with a knife and fork.
Fugazza con Queso- Argentinian Onion and Cheese Pizza
Equipment
- 18×12-inch baking pan (approximately)
- Stand Mixer with dough hook attachment
- Large skillet
Ingredients
Fugassa Dough
- 4 cups Bread flour
- 2 tsp Yeast
- 5 tbsp Olive oil
- 2 cups Warm water
- 2 tsp Kosher salt
- 1 tsp Sugar
Toppings
- 6 oz Mozzarella cheese
- 3 medium Red onions, sliced thin
- 1½ tbsp Dried oregano
- ⅓ cup Parmesan cheese, grated
- ¼ cup Olive oil
Instructions
Fugassa Dough
- Place half the warm water in a small bowl. Stir in sugar and sprinkle the yeast over the water. Set aside until the mixture is frothy, 5 to 10 minutes.Add the flour, salt, and olive oil to the bowl of a standing mixer. and whisk together. Slowly mix in the yeast water. Stir in the remaining warm water and knead with a dough hook. Add a little more water if the dough seems dry. Knead at medium speed until the dough is very smooth, about 5 minutes. Dough should be soft and slightly sticky. Place dough in a lightly oiled bowl and cover loosely with a kitchen towel. Let dough double in size, an hour-or two.
Cook
- Soak sliced onions in water for 30 minutes. Drain and dry in paper towels.Heat oil in a large skillet over medium-low heat. Add onions and cook until they soft6en and start to turn golden, about 10 minutes. Remove from heat and allow to cool. Preheat oven to 450°F (235°C).
- Pour half the oil into the bottom of a rectangular baking pan and coat the bottom with a pastry brush. Punch down the dough and stretch it gently to fit the baking pan, pressing it into the corners. Brush the top of the dough with the remaining oil.
- Sprinkle the salt, onions, and oregano over the top and cook until the edges start to turn golden brown, about 15 minutes. Add mozzarella and parmesan and bake until the crust becomes golden and crispy, around another 5 minutes. Cut into rectangles and serve hot or at room temperature.
