• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Sprinkle flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Pat dough lightly with flour (be sure to dust off excess flour from dough!); shape each piece of dough into a ball. Cover with a clean kitchen towel and rest at room temperature, 20 minutes. • Halve, peel, and slice onion as thin and safely as possible. Place in a small bowl and season with a pinch of salt (big pinch for 4 servings); toss until onion begins to wilt, 10 seconds. Set aside, tossing occasionally.

• Once dough has rested 20 minutes, roughly shape each ball into a circle, about 10 inches wide. (It’s OK if dough is not soft enough to stay stretched out. It will rest again, making shaping even easier!) Cover with clean kitchen towel and let rest, 12 minutes more.

• While dough rests, place mozzarella and Monterey Jack in a large bowl. Sprinkle with garlic powder; toss until evenly coated. Set aside until ready to use. • Lightly grease the bottom and insides of a large ovenproof pan (two large ovenproof pans for 4 servings, or work in batches) with olive oil. TIP: Use a 10-inch cast iron skillet for the best results!

• Stretch out one piece of dough to evenly cover the bottom of skillet (it’s OK if it’s a bit larger; if dough is smaller, gently stretch until large enough). Place dough in skillet; evenly top with gouda slices and cheese mixture, leaving a 1⁄2-inch border around edge. Evenly sprinkle with salt, a pinch of oregano, and as many chili flakes as you like. • Stretch remaining piece of dough into a circle, slightly wider than the other. Drape circle of dough over cheese; pinch edges of top and bottom circles of dough together, securing all the cheese inside.

• Place onion in paper towels; roll up and squeeze out any water. • Poke a few holes in top of fugazzeta and sprinkle with onion, keeping a 1⁄2-inch border along edges. Drizzle with olive oil. • Bake until edges are golden brown and onion is deeply browned and charred in spots, 25-30 minutes.

• While fugazzeta bakes, trim and discard root end from lettuce; chop leaves into bite size pieces. Halve tomatoes. Trim and thinly slice radishes into rounds. • In bowl used for cheese, whisk together vinegar, a drizzle of olive oil, a pinch of oregano, and a pinch of sugar. Add tomatoes and toss to combine; marinate until ready to serve. (You’ll add the lettuce and radishes right before serving!)

• Remove fugazzeta from oven and set aside to rest in pan. • Toss lettuce and radishes into bowl with marinated tomatoes. Taste and season with salt and pepper if desired. • Slice fugazzeta into pieces. Divide between plates. Serve with salad on the side. (Store any leftover fugazzeta in an air-tight container in the refrigerator for up to three days. Reheat individual servings in the oven for 5-10 minutes at 300 degrees.)