Fugazzeta: Stuffed Argentinian-Style Pizza

Fugazzeta stuffed Argentinian pizza recipe

The Spruce / Julia Hartbeck

Prep: 90 mins
Cook: 35 mins
Rise Time: 60 mins
Total: 3 hrs 5 mins
Servings: 8 servings
Yield: 1 12-inch pizza
Nutrition Facts (per serving)
360 Calories
17g Fat
38g Carbs
14g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 360
% Daily Value*
Total Fat 17g 21%
Saturated Fat 6g 28%
Cholesterol 26mg 9%
Sodium 532mg 23%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 14g
Vitamin C 1mg 3%
Calcium 193mg 15%
Iron 1mg 4%
Potassium 120mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fugazzeta is a variation of the popular Argentinian treat called fugazza, which is an onion-topped pizza that is very similar to Italian-style focaccia. Fugazzeta is a double-crusted version of fugazza, stuffed with cheese, and topped with the same sweet onions. Fugazzeta de verdura has all of this plus a layer of sautéed spinach and vegetables.

Ingredients

  • 1/4 cup milk

  • 2 teaspoons sugar

  • 2 1/2 teaspoons active dry yeast

  • 2 3/4 cups bread flour

  • 5 tablespoons olive oil, divided

  • 1 teaspoon fine salt

  • 3/4 cup water

  • 1 medium onion

  • 6 to 8 ounces mozzarella cheese, thinly sliced

  • 1/3 cup grated aged provolone cheese, optional

  • 1 teaspoon dried oregano

  • 1/4 cup grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Fugazzeta
    The Spruce / Julia Hartbeck
  2. In a small pot over medium heat, warm the milk to 100 to 105 F.

    Milk being heated
    The Spruce / Julia Hartbeck
  3. Place warmed milk in a small bowl and stir the sugar into the milk. Sprinkle the yeast over the sugar milk mixture, and set aside for 5 to 10 minutes, until the mixture is bubbly.

    yeast over the sugar milk mixture
    The Spruce / Julia Hartbeck
  4. Place the flour, 1 tablespoon olive oil, and salt in the bowl of a standing mixer and mix together briefly using the dough hook. Add the yeast/milk mixture and begin to knead, adding the water gradually. The mixture should come together as a soft, stretchy dough, pulling away from the sides of the bowl.

    Add a bit more flour if the mixture is too wet, and add a bit more water if the mixture seems dry, crumbly, or overly firm.

    Dough being mixed
    The Spruce / Julia Hartbeck
  5. Knead for 5 to 10 minutes, until dough is smooth, soft, and elastic.

    Knead dough
    The Spruce / Julia Hartbeck
  6. Oil a bowl with olive oil and place the dough in the bowl. Cover with plastic wrap and let the dough rise on the counter until doubled in size, about 1 hour.

    Oil a bowl and let dough rise
    The Spruce / Julia Hartbeck
  7. While the dough is rising, peel and slice the onion into very thin strips. Place them in a bowl of cold salt water—using the 1 teaspoons salt and 3/4 cup water—and soak for 30 minutes. Drain onions well and dry them with paper towels.

    Onion sliced and draining on a paper towel
    The Spruce / Julia Hartbeck
  8. Once the dough has risen, punch it down and divide dough into two pieces. Roll each half into a smooth ball.

    Dough divided into two balls
    The Spruce / Julia Hartbeck
  9. Pour 3 tablespoons of olive oil into a 12-inch pizza pan or cast-iron skillet. Place one ball of dough in the middle of the pan and flatten gently with your fingers. Let dough relax for 10 minutes.

    Dough in pan
    The Spruce / Julia Hartbeck
  10. Continue to flatten dough into the pan, flattening it and pushing it toward the sides of the pan, letting it relax in between until dough covers the bottom of the pan. Oil the counter and roll the other piece of dough into a 12-inch circle, letting it relax in between until it holds its shape.

    Dough in pan
    The Spruce / Julia Hartbeck
  11. Preheat oven to 450 F. Place the slices of mozzarella cheese over the dough in the pan. Sprinkle the provolone over the mozzarella. Place the other round of dough over the cheese and seal the edges of the two dough circles together.

    Fill with cheese
    The Spruce / Julia Hartbeck
  12. Top the pizza with the sliced onions. Drizzle a tablespoon of olive oil over the onions, and sprinkle with the dried oregano and some Parmesan cheese.

    Cover with cheese
    The Spruce / Julia Hartbeck
  13. Place the fugazzeta in the oven. Bake for 20 to 25 minutes, or until the edges are golden brown and crispy. Brown the onions under the broiler for the last 3 minutes of cooking if desired.

    Baked fugazzeta
    The Spruce / Julia Hartbeck
  14. Remove from the oven. Let cool for 5 to 10 minutes before cutting into slices to serve.

    Serve fugazzeta
    The Spruce / Julia Hartbeck