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Fugazzetta

ARGENTINA

Stuffed Pizza

SUBMITTED BY

Patricio & Amalia

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When Patricio & Amalia showed me this cheese-stuffed take on pizza, I couldn’t have been more excited! Fugazzetta is one of Argentina’s most beloved pizza varieties, known for its indulgent layers of cheese and caramelized onions. A variation of the traditional fugazza, this stuffed pizza is deeply rooted in Argentina’s Italian immigrant history.

Origins of Fugazzetta

The origins of fugazzetta trace back to the late 19th and early 20th centuries when Italian immigrants, primarily from Genoa, brought their culinary traditions to Argentina. Among these dishes was focaccia con cipolle, a flatbread topped with onions. Over time, local bakers adapted the recipe to suit Argentinian tastes, incorporating more cheese and evolving it into what is now known as fugazza.

Fugazzetta, the stuffed version of fugazza, is credited to Juan Banchero, the son of Italian immigrants, who owned a bakery in Buenos Aires. In the 1930s, he created this iconic dish by adding an extra layer of dough and filling it with generous amounts of mozzarella. This innovation resulted in a pizza that was not only flavorful but also incredibly satisfying.

What Makes Fugazzetta Unique?

Unlike traditional Italian pizza, fugazzetta does not use tomato sauce. Instead, it features a thick, fluffy crust filled with gooey mozzarella and topped with a generous layer of sweet, golden-brown onions. Some variations include provolone, oregano, or even ham, but the essential ingredients remain cheese and onions.

Fugazzetta is traditionally cooked in a deep-dish style, ensuring that the cheese melts perfectly while the top layer of onions caramelizes. The result is a rich, hearty dish that embodies the fusion of Italian and Argentinian flavors.

The Role of Pizza in Argentina

Argentina has one of the most unique pizza cultures in the world, heavily influenced by its Italian heritage. Unlike the thin, crispy Neapolitan-style pizzas, Argentinian pizzas tend to have a thicker crust and an abundance of cheese. Pizzerias across Buenos Aires, especially in neighborhoods like La Boca and San Telmo, have perfected this style over decades.

One of the best places to try fugazzetta is Pizzería Banchero, which still serves the dish in its original form. Other historic pizzerias, such as El Cuartito and Guerrín, also offer exceptional versions of fugazzetta, attracting both locals and tourists.

Fugazzetta Today

Fugazzetta remains a staple in Argentinian cuisine, enjoyed at casual gatherings, football matches, and family dinners. While the classic version continues to be a favorite, modern adaptations include stuffed variations with additional toppings like blue cheese or olives. Some pizzerias even offer fugazzetta rellena, where the filling is enhanced with ham or vegetables.

With its rich history and indulgent flavors, fugazzetta stands as a testament to Argentina’s Italian culinary influence. Whether enjoyed in a traditional pizzeria or made at home, this cheesy, onion-topped delight continues to be a favorite among pizza lovers worldwide.

Fugazzetta

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Ingredients
  

  • pizza dough
  • 1 medium onion
  • 6-8 oz provolone cheese thinly sliced
  • ⅓ cup mozzarella cheese shredded
  • 1 tsp dried oregano
  • ¼ cup parmesan cheese
  • olive oil

Instructions
 

  • Peel and slice the onion into very thin strips. Place them in a bowl of cold salt water—using the remaining 1 teaspoon salt and 3/4 cup water—and soak for 30 minutes. Drain onions well and dry them with paper towels. This will keep your onions from burning in the oven!
  • Divide pizza dough into 2 balls. Pour a little olive oil into a 12-inch pizza pan or cast-iron skillet and coat the whole pan. Place one ball of dough in the middle of the pan and flatten gently with your fingers.
  • Sprinkle the mozzarella over the dough, leaving about an inch or 2 around the edge. Place the slices of provolone on top.
  • Flatten and place the other round of dough over the cheese and seal the edges of the two dough circles together.
  • Top the pizza with the sliced onions. Drizzle a tablespoon of olive oil over the onions.
  • Sprinkle with the dried oregano and some Parmesan cheese.
  • Bake for 20 to 25 minutes at 450℉, or until the edges are golden brown and crispy.
  • Remove from the oven. Let cool for 5 to 10 minutes before cutting into slices to serve.

Notes

Recipe inspired by The Spruce Eats
Course: Dinner, Lunch
Region: Latin America

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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