Fugazzeta (Argentinian Stuffed Pizza)

A recipe for Fugazzeta (Argentinian Stuffed Pizza)! This homemade pizza is filled with a layer of mozzarella cheese with sliced onions and even more cheese on top.

Created from the blending of Italian and Argentinian cuisines, the Fugazzeta is a cheese-stuffed pizza topped with thinly sliced onions and baked until golden.

In the United States, we sometimes come across pizza with cheese stuffed into the edges of the crust, but the older Fugazzeta takes this to another level with an entire section of cheese between the two layers of dough.

It evolved from the Fugazza, a non-stuffed pizza topped with onions, which in turn evolved from the Genoese (Fügassa) Focaccia.

A Few Tips

Knead the dough just until smooth and elastic. If too crumbly, add a little more warm water at a time. Only add a little more flour if too sticky to handle. Too much flour will create a tougher crust.

The dough should be doubled in size before forming into the pizza. This usually takes around an hour in my kitchen. In cooler rooms, it may take closer to 1 1/2-2 hours.

Slice the onions as thinly as possible. A mandolin would work well here. Rub the oregano between your fingers as you add it to the onions to help release the flavor.

Sautéing the onions briefly in the pan prior to adding them to the top of the Fugazzeta is optional. You can also soak them in cold water for about 30 minutes. Just drain and dry them well before covering the stuffed pizza.

Fugazzeta Variations

I have formed the Fugazzeta into both a rectangle (or square) and a circle. If forming into a rectangle, stretch the bottom layer of dough into a thin sheet about 8×12 inches (20×30.5 centimeters) wide and bake in a 9×13 (23×33 centimeter) baking sheet.

I kept the Fugazzeta Rellena basic with simply mozzarella cheese and thinly sliced onions. There are a few other variations.

Add some sautéed vegetables (like spinach) to the stuffed mozzarella layer to make Fugazzeta de Verdura.

Ham is another delicious option in Fugazzeta con Jamón.

I have seen additional toppings such as tomatoes and/or olives.

Looking for more recipes from Argentina?

Try my:

• Pasta Frola (Argentinian Lattice Tart)
• Milanesa a Caballo (Argentinian Milanesa on Horseback)
• Tortitas Negras (Argentinian Little Black Cakes)

This recipe was originally posted in March 2015 and updated in May 2022.

Fugazzeta (Argentinian Stuffed Pizza) Recipe

Adapted from The Recipe Passport and La Cocina de Myri

Print Pin

5 from 3 votes

Fugazzeta (Argentinian Stuffed Pizza)

A recipe for Fugazzeta (Argentinian Stuffed Pizza)! This homemade pizza is filled with a layer of mozzarella cheese with sliced onions and even more cheese on top.

Course Main

Cuisine Argentinian

Keyword Argentina, Argentinian, cheese, mozzarella, onion, pizza, South America

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 1 Pizza

Ingredients

Dough:

• 2 1/4 teaspoons (7 grams) active dry yeast
• 3/4 cup (177 milliliters) lukewarm water 105-115˚F, 40-46˚C
• 3 cups (375 grams) all-purpose flour
• 1 tablespoon (12 grams) granulated sugar
• 1 teaspoon salt
• 1/4 cup (60 milliliters) lukewarm milk 105-115˚F, 40-46˚C
• 1 tablespoon (15 milliliters) olive oil plus more for greasing the bowl

Filling and Topping:

• 2 tablespoons (30 milliliters) olive oil plus more for drizzling
• 2 medium onions peeled and thinly sliced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• Pinch crushed red pepper flakes or freshly ground black pepper
• 1 pound (450 grams) mozzarella cheese shredded and divided

Instructions

To make the dough:

• In a small bowl, sprinkle the yeast over the lukewarm water and stir to combine. Allow to sit at room temperature until frothy, about 10 minutes.
• In the bowl of a stand mixer fitted with a dough blade or a large bowl, combine the flour, sugar, and salt.
• Mix in the water with frothy yeast, milk and olive oil until dough comes together.
• On a lightly floured surface, knead the dough until smooth and elastic.
• Lightly oil a large bowl and add the dough, turning to coat. Cover and let rest until doubled, 1-2 hours.

To assemble:

• In a large skillet, drizzle the 2 tablespoons (30 milliliters) olive oil over medium heat.
• Add the thinly sliced onions to the pan. Cook, stirring occasionally, until softened but not brown.
• Stir in the oregano, salt, and pepper. Remove from heat and set aside to cool slightly.
• Preheat oven to 450˚F (230˚C). Grease a 14 inch (35.5 centimeter) round baking sheet or pizza pan with olive oil.
• Divide the risen dough into 2 separate pieces, one slightly larger than the other. Cover the smaller piece of dough and place the larger piece on a lightly floured work surface.
• Stretch the larger dough into a thin circle, about 12 inches (30.5 centimeters) wide, and place in the prepared pan.
• Evenly cover with 3/4ths of the shredded mozzarella cheese, leaving a 1/2-1 inch (1.25-2.5 centimeter) border around the edges.
• Stretch the smaller piece of dough into a circle large enough to cover the layer of cheese.
• Fold the edges of the bottom circle over the top circle and pinch together to seal in the cheese.
• Prick the top all over with a fork. Bake in the preheated oven for 5 minutes.
• Remove the pizza from the oven and evenly top with the onions, Sprinkle with the remaining 1/4 mozzarella cheese. Lightly drizzle with olive oil.
• Place back in preheated oven and bake until the crust is golden and the top layer of cheese is bubbly and browned, about 10-15 more minutes.
• Serve the Fugazzeta warm from the oven.