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Bring Argentina’s iconic flavors to your kitchen with this easy fugazzeta recipe. This savory pizza is a delightful combination of dough generously stuffed with onions and melted cheese, seasoned with aromatic oregano and chili flakes. Elevate your next pizza night with a unique Argentine twist on a classic.
What is Fugazzeta?
Fugazzeta is a savory Argentinian pizza variation featuring layers of dough, onions, and cheese, often seasoned with oregano and chili flakes.
It’s a distinctive pizza that does not contain any tomatoes or tomato sauce.
Fugazzeta is made by placing a generous amount of cheese and caramelized onions between two layers of pizza dough.
This famous Argentinian pizza combines the dough and cheese of Neapolitan pizza with focaccia or bread with onions, known as “fugassa” in Genoa.
Fugazzeta Argentina, also also known as Fugazzeta Rellena or stuffed fugazzeta. It is a variety of Argentinian pizzas that originated in Buenos Aires.
History of Fugazzeta Pizza an Argentinian Pizza Variety
Fugazzeta is said to have been invented in Buenos Aires in the neighborhood of La Boca somewhere between 1893 and 1932.
Juan Banchero, the son of Genoese immigrants is said to have created this iconic pizza at his Banchero pizzeria.
The restaurant and the airy, crunchy pizza with onions and cheese became wildly popular, making fugazzeta an iconic Argentinian dish.
READ MORE: See more about the Italian influence on Argentinian cuisine The 5 Italian Argentinian Foods That Would Make Italian Envious
Discovering Fugazzeta Pizza in Argentina
When Claire and I first arrived in Argentina to explore the local food specialties, we shared a home with locals in Buenos Aires.
This experience gave us an authentic glimpse into local Argentine life and an opportunity to discover many hidden culinary gems.
One evening, when talking about the best local dishes, they introduced us to fugazzeta and highly recommended that we try it.
Intrigued and curious, we tried this iconic Buenos Aires dish and loved this unique tomato-free Argentinian pizza.
Having enjoyed it in Buenos Aires, we’re excited to share this simple fugazzeta recipe so that you can also enjoy a taste of Argentina at home.
READ MORE: To see more iconic Argentina foods, see our Argentina Food Guide and The Top 15 Authentic Foods To Try
Fugazzeta Recipe – How to Make Argentinian Pizza at Home
Making fugazzeta or Argentinian pizza at home is a fun twist to a traditional pizza. Once you prepare the dough and layer it with gooey cheese and onions, you can enjoy a taste of Argentina at your table.
Here are the ingredients you’ll need for your fugazeta recipe:
For the dough
- All-purpose flour
- Water
- Fresh yeast
- Salt
- Vegetable oil
For the filling
- Mozzarella cheese, sliced
- Argentine Cremoso cheese (optional)
For the topping
- Onions
- Grated Parmesan cheese
- Tablespoons of salt
- Oregano
- Crushed red pepper flakes
For “pizza chimichurri” sauce
- Garlic
- Parsley
- Argentinian extra virgin olive oil
- Salt, pepper
- Crushed red pepper flakes
- Dried oregano
AUTHENTIC FOOD QUEST TIP: Check our other pizza and Argentinian recipes.
Fugazzeta Recipe Tips
Pizza Dough Preparation
Be sure to knead the dough well enough to develop gluten and achieve an elastic, smooth texture.
Let the dough rest at room temperature for about 1 to 2 hours to allow it to rise and become fluffy.
Generous Fillings
As you make this fugazzeta recipe, add a generous amount of cheese between the dough layers to create a well-filled and delicious Argentinian pizza.
The combination of cheeses such as mozzarella and a creamy cheese will add a smooth, creamy texture to the final dish.
Proper Seasoning
Don’t forget to season each layer of the fugazzeta with salt, pepper, oregano, and chili flakes according to your personal taste.
These seasonings will add depth of flavor and a touch of spice to your pizza.
Finish with “Pizza Chimichurri” Sauce
In this fugazzeta recipe, we will use a simplified version of chimichurri sauce, which we call “pizza chimichurri” to add on top of our fugazzeta.
This sauce adds an extra burst of flavor and a touch of freshness to your dish.
RELATED: Buenos Aires Food Tour Review: How To Learn About Argentinian Food Culture
Can I Use Pre-made Pizza Dough for a Fugazzeta Recipe?
To make an authentic and traditional fugazzeta Argentina recipe, we recommend making the pizza dough from scratch.
This will ensure the best results and the most flavorful pizza. You can prepare the dough for the Fugazzeta in advance and then store it properly to keep it fresh.
Here are some tips:
- Advance Preparation: The pizza dough can be prepared one or two days in advance. After kneading and letting it rest, cover the dough with a plastic wrap or place in an airtight container in the refrigerator.
- Bring Dough to Room Temperature: Before using the refrigerated dough, remove it from the refrigerator and let it rest at room temperature for about 30-60 minutes. This will allow the dough to relax and become easier to handle when stretching and shaping.
- Revitalize Dry Dough: If the dough appears slightly dry after refrigeration, you can revitalize it by kneading it briefly with a few drops of water before using it.
How Do I Prepare the Dough for the Perfect Fugazzeta Crust?
Making the dough right is the key to achieving the perfect fugazzeta pizza crust. To ensure success every time, here are a few simple tips to guide you.
- Mixing Ingredients: Combine high-quality flour, fresh yeast (or instant yeast), water, salt, and oil in a small bowl.
- Kneading Technique: Begin kneading the dough by pushing it away from you with the heel of your hand. Fold the dough back over itself and repeat the process. Continue kneading for about 10-15 minutes until the dough becomes smooth and elastic.
- Consistency Check: The dough should be soft and slightly sticky but not too wet. If it’s too dry, add a little more water, and if it’s too wet, sprinkle in a bit more flour.
- Resting Period: After kneading, let the dough rest in a covered bowl for 1-2 hours, allowing it to rise and develop flavor.
- Portioning: Once the dough has risen, divide it into portions, one for the base and one for the topping of the fugazzeta.
How to Bake Fugazzeta Argentinian Pizza
The secret to a delicious fugazzeta pizza lies in the contrast of textures. A crispy crust, gooey cheese, and tender caramelized onions.
The key is the placement of the fugazzeta in your oven. Start by placing your fugazzeta on the oven floor for around 15 minutes. This step helps to ensure that the bottom crust gets nicely cooked.
After that, move your pizza to the middle rack for another 20 minutes. Then, give it a final touch by transferring it to the top rack for about 5 minutes for the pizza to get a beautiful golden brown color on the onion and cheese topping.
Just be sure to keep an eye on it to make sure it doesn’t burn. Remember, every oven is different, so timing can vary.
What Type of Cheese Is Traditionally Used in Fugazzeta, and Can I Substitute It?
In Argentina, fugazzeta is typically made using mozzarella cheese or a creamy cheese known as Cremoso.
In an Argentinian pizzeria, mozzarella cheese is the most common cheese used for making Argentinian pizza.
However, at home, locals replace mozzarella with Cremoso, or they use a combination of both cheeses.
Outside of Argentina, it is difficult to find Cremoso. As a result, for this fuzagetta recipe, we recommend using only mozzarella cheese for the filling.
To top the fugazzeta pizza, use grated Parmesan cheese to sprinkle on top of the onions.
If you don’t have grated Parmesan cheese available, you can grate your favorite semi-hard or hard cheese.
Are There Tips for Preventing the Cheese From Oozing Out During Baking?
Generally, the best way to prevent any cheese from oozing out of your Argentine pizza is to use a pizza pan or a skillet with high edges.
If you are using a skillet, simply spread the stretchy dough over the edges to catch any cheese.
Once you add the second layer of pizza dough, be sure to press the edges of both layers firmly to join them tightly.
Fugazzeta Step by Step Instructions
Prepare the Dough
Combine the ingredients to make the dough. Knead the dough until it becomes smooth and elastic. Let it rest before rolling it out.
Make the Onion Filling
Slice the onions into medium-thick slices. Place the onions in a colander and sprinkle salt. After about 30 mins the sliced onions will release water and reduce in size.
Layer the Argentina Fugazzeta Pizza
Spread the first layer of dough on your pizza pan or skillet and spread the cheese evenly. Cover the cheese with a second layer of pizza dough. Top the pizza layer with the onions mixed with oregano and crushed red pepper flakes.
Fugazzeta Recipe
Equipment
Ingredients
For the dough
- 10 oz All-purpose flour
- ¾ cup water
- 10 g fresh yeast
- 1 tsp salt
- 1 tsp vegetable oil
For the filling
- 12 oz Mozzarella cheese
- 12 oz Cremoso cheese optional
For the filling
- 1.5 lbs onions
- ½ cup grated Parmesan cheese
- 2 tbsp salt
- 1 tsp oregano
- 1 tsp crushed red pepper flakes
For “pizza chimichurri” sauce
- 1 garlic clove
- ¼ cup fresh parsley
- ½ cup extra-virgin olive oil
- Salt, pepper, crushed fresh red pepper flakes, and dried oregano to taste
Instructions
Prepare the dough
- Place the flour in a mixing bowl. Make a well in the center and add the fresh crumbled yeast.
- Add the water and oil. Mix the ingredients gently and slowly using a spoon.
- Sprinkle some flour on a table and knead the mixture for about 10 minutes until you achieve a smooth dough.
- Divide dough into three parts using a knife. Set aside one-third of the dough for the topping and leave two-thirds for the base.
- Form two round balls with the dough.
- Let the dough rest in a large bowl covered with saran wrap for 1 to 2 hours or until it has doubled in size.
Prepare “pizza chimichurri” sauce
- While the dough is resting, chop up garlic and the fresh parsley.
- Put the garlic and parsley in a small bowl and add salt, pepper, oregano, and crushed red pepper flakes.
- Add and cover with olive oil. Mix well using a fork and set aside.
Prepare the onion topping
- Trim the ends of the onions and cut them in half.
- Slice the half onions into medium-thick slices. Repeat the process until you have cut up all the onions.
- Place the onions in a colander with a bowl underneath. Add two tablespoons of salt and mix well.
- Let the salt act for about 30 minutes. The onions will start releasing water and reduce in size.
- After about half an hour, press the onion and salt mixture using your hands to remove even more water from the onion.
- Rinse the onions to remove the salt, and press again with your hands to remove any excess water. Your onions are now ready to add to the fugazzeta.
Prepare the onion topping mixture
- Preheat the oven to 450°F (230°C).
- Take the larger dough ball and place it onto a floured surface. Stretch it with your hands or a rolling pin to form a circle.
- Grease a 10-inch pizza pan or oven-safe skillet and spread the dough onto it, ensuring it covers the edges.
- Add the mozzarella cheese and spread it evenly on the pizza dough.
- Take the smaller dough ball and use a rolling pin to create a second pizza dough circle.
- Cover the cheese filling with the topping dough, pressing the edges against the base dough with your fingers.
- Prick the topping dough with a fork to prevent it from puffing up during baking.
- In a medium bowl, mix the onions with oregano and crushed red pepper flakes.
- Spread the onion mixture over the dough.
- Add grated Parmesan cheese over the onions.
- Place the fugazzeta on the oven floor for about 15 minutes. The aim here is to cook the base of the dough. Then, move the pizza to a middle rack for another 20 minutes. Finally, move it to the top rack for about 5 minutes to brown the onion and cheese topping. Be careful not to burn it, as the timing will depend on your oven type.
- Brush the top of the pizza with the prepared pizza chimichurri sauce.
- Serve and enjoy!
Nutrition
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Rosemary Kimani is the co-founder and editor-in-chief at Authentic Food Quest, where she helps travelers connect with cultures through food and immersive cooking vacations. Since 2015, she and her partner, Claire, have explored the cuisine of 45 countries and 290+ food cities. Her work has been featured in Lonely Planet, Business Insider, Huffington Post, and more. A co-author of three books, including a collaboration with Costa Brava Tourism, she blends storytelling with culinary exploration. When not discovering new flavors, she’s an avid runner, having completed eleven marathons. Previously, she held senior strategy roles in advertising.
I don’t understand what you do with the 3rd 1/3 ball of dough. You mention the base (1 ball) add cheese, and top with 2nd ball of dough, then the onion mixture and bake. When do you cover with the 3rd ball of dough?
Thank you
Thanks for your question, Mel. When you divide the dough into 3 balls, you use 2 balls for the base and only 1 ball for the topping. Hope that makes sense. Do let us know how your recipe turns out. Cheers.
Love it!