Ingredients:

  • All-Purpose Flour: 500g (approximately 4 cups)
  • Instant Dry Yeast: 7g (approximately 2 1/4 teaspoons)
  • Granulated Sugar: 1 tablespoon (15 ml)
  • Salt: 1 teaspoon (5 ml)
  • Warm Water: 300ml (approximately 1 1/4 cups), lukewarm (around 110°F/43°C)
  • Olive Oil: 4 tablespoons (60 ml), plus extra for greasing
  • Large Yellow Onions: 4 (approximately 1 kg), thinly sliced
  • Olive Oil: 4 tablespoons (60 ml)
  • Salt: 1 teaspoon (5 ml)
  • Black Pepper: 1/2 teaspoon (2.5 ml)
  • Dried Oregano: 1 teaspoon (5 ml)
  • Whole Milk Mozzarella Cheese: 500g (approximately 1.1 lbs), shredded
  • (Optional) Provolone Cheese: 100g (approximately 3.5 oz), shredded

Instructions:

  1. Combine flour, yeast, sugar, and salt in a large bowl (or stand mixer bowl). Gradually add warm water and olive oil, mixing until a shaggy dough forms. Knead for 8-10 minutes (by hand or with a dough hook) until smooth and elastic.
  2. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  3. While the dough proofs, heat olive oil in a large skillet over medium heat. Add sliced onions, salt, and pepper. Cook, stirring occasionally, until the onions are deeply golden brown and caramelized (about 30-40 minutes). Stir in dried oregano during the last few minutes of cooking.
  4. Preheat oven to 400°F (200°C). Grease the cake pan/pizza pan generously with olive oil. Punch down the risen dough and divide it in half. Roll out one half of the dough to fit the bottom and sides of the pan.
  5. Spread half of the shredded mozzarella (and provolone, if using) evenly over the dough.
  6. Roll the other half of the dough to fit the top of the fugazzeta and secure to the bottom layer.
  7. Spread the caramelized onions evenly over the cheese filling. Top with the remaining shredded mozzarella (and provolone, if using).
  8. Bake for 30-35 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  9. Let the Fugazzeta cool for a few minutes before slicing and serving.