Fugazzeta - Argentinan Pizza

Servings: 4

Author: Chef Connie

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Fugazzeta (Argentinian Stuffed Onion & Cheese Pizza)

Fugazzeta is a variant of fugazza, an Argentine pizza with Genoese roots. The twist? Fugazzeta is stuffed, typically with mozzarella cheese, and topped with loads of sweet, softened onions. It's indulgent, cheesy, and uniquely Argentine.

Prep time: 15 MinCook time: 1 H & 10 MInactive time: 1 HourTotal time: 2 H & 25 M

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Ingredients

For the Dough (makes one 12-inch thick pizza):

• 3 ¾ cups (450g) all-purpose flour
• 1 ½ tsp salt
• 2 tsp sugar
• 2 ¼ tsp active dry yeast (1 packet)
• 1 ¼ cups (300ml) warm water
• 2 tbsp olive oil (plus more for greasing)

For the Filling:

• 12 oz (340g) mozzarella cheese, grated or sliced (can combine with provolone for depth)

For the Topping:

• 2 large onions, thinly sliced
• 1 tbsp olive oil
• Salt to taste
• 1 tsp dried oregano
• Optional: black pepper, grated Parmesan, or green olives

Instructions

1. Activate Yeast: In a small bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
2. Mix Dough: In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Mix until a shaggy dough forms.
3. Knead: Knead on a floured surface for about 10 minutes until smooth and elastic.
4. First Rise: Place dough in an oiled bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.
5. Heat 1 tbsp olive oil in a pan over medium heat.
6. Add sliced onions and a pinch of salt. Cook gently, stirring often, until soft and slightly golden (not browned), about 10–15 minutes.
7. Set aside to cool.
8. Preheat oven to 475°F (245°C). Oil a 12-inch round deep-dish pizza pan or cast iron skillet.
9. Divide Dough: Cut dough into two parts—one slightly larger than the other.
10. Bottom Layer: Roll out the larger portion and press it into the bottom and sides of the pan.
11. Add Filling: Spread all the cheese evenly on the dough.
12. Top Layer: Roll out the second dough piece and place it over the cheese. Pinch edges to seal.
13. Add Onions: Top the dough with the softened onions. Sprinkle with oregano, optional pepper, and extra olive oil.
14. Bake for 20–25 minutes until the crust is golden and fully cooked.
15. Let rest 5 minutes before slicing.

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Fugazzeta: The Cheesy, Stuffed Argentinian Pizza You Need to Try

If you're a fan of indulgent, cheese-laden comfort food, let us introduce you to fugazzeta—a uniquely Argentinian pizza that deserves a spot on your culinary bucket list. Born in the vibrant neighborhood of La Boca, and made legendary by pizza pioneer Juan Banchero, fugazzeta is a delicious result of Argentina’s close cultural ties with Italy. Thick, stuffed, and topped with golden onions, this pizza celebrates a blend of traditions brought over by Italian immigrants and refined over decades in Buenos Aires. Whether enjoyed on Avenida Corrientes or from a street-side stall near the Paseo de Julio, a hot slice of fugazzeta delivers a rich balance of slightly chewy crust, melty mozzarella cheese, and a creamy texture that melts in your mouth.

Crafting the Perfect Fugazzeta at Home

To make this savory showstopper, start by gathering your essentials. Combine your dry ingredients—bread flour, salt, sugar, and yeast—in a large bowl. Add warm water and a little olive oil, then stir until a rough pizza dough forms. Whether you’re using a stand mixer with a dough hook or kneading by hand, the goal is a smooth, elastic texture. After allowing your dough to rise, roll it out with a rolling pin into two rounds. Place one layer in a pan or deep skillet, load it with a generous mix of mozzarella and provolone cheese, cover it with the second dough layer, and top it all with caramelized onions, green olives, and a sprinkle of dried oregano. Brush with olive oil, then bake in a preheated oven (preferably with a pizza stone for that crispy bottom) until golden and bubbling.

A Cultural Slice of Buenos Aires

Unlike many pizzas, fugazzeta typically skips the tomato sauce, allowing the cheese, onions, and crust to shine. Some pizzerias pair it with fainá, a soft chickpea pancake that softens each bite and soaks up every drop of flavor. Meat lovers can tweak the recipe by adding ham, a dash of garlic, or even a sprinkle of parmesan for extra depth. As noted by food writer Amy Booth, fugazzeta is more than food—it's a social tradition, a culinary landmark, and a delicious testament to Argentina’s rich, multicultural heritage. So fire up your oven, mix flour, and prepare for a pizza night unlike any other.