Stuffed Argentine pizza with two dough layers, mozzarella inside and a thick lid of sliced onions and oregano on top. Cheese-stuffed pizza on top of focaccia, on top of pizza.

The fugazzeta evolved out of Genoese focaccia (fugazza) brought by Italian immigrants in the late 1800s. Juan Banchero opened his Boca pizzeria on 28 March 1932 and added cuartirolo cheese to the focaccia, creating the canonical fugazzeta; the cheese-stuffed double-layer form spread quickly to the Corrientes pizza strip through the 1930s. The fugazzeta rellena form (stuffed more, often with ham too) followed; today both are served at El Cuartito, Guerrin and Banchero's surviving outposts.

Where to eat Fugazzeta in Buenos Aires

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Make it at home

Serves 45 hrIntermediate

Ingredients

  • 1 batch pizza al molde dough (see Pizza al molde recipe)
  • 500g fresh mozzarella, sliced
  • 3 large white onions, sliced very thin
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • Salt and pepper

Method

  1. Soak the sliced onions in cold salted water for 30 minutes. Drain and squeeze dry; this stops them turning bitter on the bake.
  2. Divide the dough into two parts (60/40). Stretch the larger piece into a 30cm oiled tin, push up the sides.
  3. Layer mozzarella over the base dough to within 1cm of the edge.
  4. Stretch the smaller piece to fit over the top. Seal the edges tight, trim excess.
  5. Brush with olive oil. Spread the onions thickly over the surface. Sprinkle with oregano and salt.
  6. Bake at 250C (480F) for 18-22 minutes until top is deeply golden and onions caramelised at the edges.
  7. Rest 5 minutes before slicing.

Editor tip. Soaking the onions is the move that separates a real fugazzeta from a soggy one.

Common allergens: Gluten, Dairy.