Fugazzetta rellena is one of Argentina’s most beloved pizzas: two dough discs wrapping plenty of mozzarella and ham, topped with a generous layer of golden onion.
It’s said to have been invented by pizza maker Juan Banchero, son of Genoese immigrants, in the La Boca neighborhood, when a fugazza (onion pizza) overcooked and he decided to split it open and fill it with cheese to save it.
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Argentine Stuffed Onion Pizza
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
- 500 g of all-purpose flour (for the dough) (about 17.5 oz)
- 10 g of dry yeast (for the dough) (about 0.35 oz)
- 300 ml of warm water (for the dough) (about 1.25 cups)
- 3 tablespoons of olive oil (for the dough)
- 1 teaspoon of salt (for the dough)
- 400 g of mozzarella cheese, cubed (about 14 oz)
- 150 g of cooked ham (about 5.3 oz)
- 3 of large onions, thinly sliced
- to taste of oregano and salt
- to taste of olive oil, to finish (optional)
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.
- Divide the dough, once risen, divide it into two balls, one slightly larger than the other.
- Roll out the base, roll out the larger ball on an oiled pizza pan, forming the fugazzetta’s base.
- Fill, place plenty of cubed mozzarella and the cooked ham on the base.
- Close, roll out the second ball and cover the filling, sealing the edges well.
- Poke the dough, make a few holes with a fork on the surface so steam can escape and it doesn’t puff up too much.
- Top with onion, spread the sliced onion generously over the whole surface.
- Bake, cook in a very hot oven (260°C / 500°F) until the cheese melts and the onion turns golden.
- Finish, remove from the oven, sprinkle with oregano and a drizzle of olive oil before serving.
Tips for getting it right
- Poking the dough well before adding the onion keeps it from puffing up and bursting during baking.
- Use a very hot oven so the onion browns without burning the dough.
- Don’t skimp on the onion: it’s one of this pizza’s defining features.
- Let the fugazzetta rest a few minutes before cutting, so the melted cheese doesn’t run out completely.
Traditional variations
- Some versions skip the ham, leaving just the mozzarella as the filling.
- It’s also made with scallion mixed into the regular onion for a different flavor.
How to serve
Fugazzetta rellena is served hot, fresh out of the oven, cut into slices as a main dish or to share.
It’s a classic of Buenos Aires pizzerias, perfect for a meal with family or friends.
Recommended sides
- Beer
- Red wine
- Olives
Did you know?
The invention of fugazzetta rellena is credited to pizza maker Juan Banchero, son of Genoese immigrants, in the La Boca neighborhood, between 1893 and 1932.
According to legend, the recipe came about by accident: after overcooking an onion fugazza, they decided to split it open and fill it with cheese to save it, giving rise to this now-popular pizza.
Frequently Asked Questions
Fugazza is a pizza topped only with onion, while fugazzetta rellena has two dough discs wrapping plenty of mozzarella (and usually ham) inside, plus onion on top.
Poking the dough with a fork lets steam escape during baking, keeping it from puffing up too much and bursting.
Yes, a very hot oven (around 260°C / 500°F) helps the onion brown correctly while the cheese melts, without burning the dough.
Yes, some versions skip the ham and leave just mozzarella as the main filling.
