Fugazza is the precursor of fugazzetta rellena, derived directly from the Genoese focaccia brought by Italian immigrants, and is known for its simplicity: a single dough topped with plenty of onion.
Unlike fugazzeta, which has mozzarella between two layers of dough, fugazza has no filling: it’s a fluffy dough baked with onion, olive oil, and sometimes a bit of parmesan on top.
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Argentine Onion Prepizza
- Prep Time: 1 hour 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Cuisine: Argentine
Ingredients
- 500 g of all-purpose flour (about 17.5 oz)
- 10 g of dry yeast (about 0.35 oz)
- 300 ml of warm water (about 1.25 cups)
- 3 tablespoons of olive oil
- 1 teaspoon of salt
- 3 of large onions, thinly sliced
- to taste of grated parmesan cheese (optional) (optional)
- to taste of oregano and coarse salt
Instructions
- Make the dough, dissolve the yeast in warm water, add the flour, salt, and olive oil, and knead until smooth. Let rise covered until doubled in size, about 1 hour.
- Roll out, once risen, roll out the dough on an oiled pizza pan to cover the whole base.
- Let it rise again, cover the rolled-out dough and let it rest for another 15 minutes.
- Top with onion, spread the sliced onion generously over the whole surface.
- Season, drizzle with a bit of olive oil and sprinkle with coarse salt and oregano. Add parmesan if using.
- Bake, cook in a very hot oven (220°C / 425°F) until the base is golden underneath and the onion looks soft and lightly browned.
- Serve, remove from the oven and serve hot, cut into portions.
Tips for getting it right
- Don’t skimp on the onion: it’s the star ingredient of this recipe.
- A very hot oven helps the base cook through while the onion browns without burning.
- You can slice the onion very thin so it cooks faster and turns out more tender.
- It’s best served fresh out of the oven, while the base is still crisp outside.
Traditional variations
- When melted mozzarella is added on top without stuffing it between two dough layers, it’s known as “fugazza con queso” (fugazza with cheese).
- Some versions add a bit of crushed red pepper over the onion for a spicy touch.
How to serve
Fugazza is served hot, fresh out of the oven, cut into portions as a starter or light main dish.
It’s a classic of Buenos Aires pizzerias, often ordered before the main pizza.
Recommended sides
- Beer
- Red wine
- Olives
Did you know?
Fugazza derives directly from the Genoese focaccia brought by Italian immigrants to Buenos Aires, adapted with plenty of onion as its main topping.
From fugazza and the desire to incorporate more cheese, fugazzeta rellena emerged, created by pizza maker Juan Banchero in the La Boca neighborhood.
Frequently Asked Questions
Fugazza is a single dough topped with onion, with no filling, while fugazzeta rellena has mozzarella between two layers of dough, plus onion on top.
The classic version doesn't include cheese, though a bit of grated parmesan can be added; when topped with melted mozzarella, it's called "fugazza con queso."
Because it's traditionally served as a starter, before the main pizza, in Buenos Aires pizzerias.
A very hot oven helps the base cook properly while the onion browns without burning, achieving the traditional result.
