Argentinian · Main course · SAMPLE RECIPE
Fugazzeta rellena · stuffed onion pizza
A golden onion-covered pizza with a generous mozzarella filling between two layers of soft dough. A home-kitchen nod to Buenos Aires pizzerias.
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A NOTE FROM THE KITCHEN
Two layers of dough, one generous filling.
This recipe makes one 12-inch stuffed pizza. Most of the rest time is for the dough to rise; allow a little longer in a cool kitchen. Low-moisture mozzarella melts well without flooding the filling.
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Fugazzeta rellena · stuffed onion pizza
Sample recipe awaiting kitchen testing. Timings are estimates.
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BEHIND THE DISH · Buenos Aires, Argentina
Fugazzeta rellena · stuffed onion pizzaBeyond the plate.
Onions on top, melting mozzarella inside. Fugazzeta rellena is a generous expression of Buenos Aires’ affection for pizza.
ORIGINS & EVOLUTION
A story rooted in La Boca.
Buenos Aires’ tourism authority credits the Banchero family with creating fugazzeta. The family came from Recco in Italy and settled in La Boca, where its baking business grew into a pizzeria.
CULTURAL IMPACT
Onion and cheese find their place.
Fugazzeta joins the onion character of fugazza with cheese. It became part of the city’s traditional pizzeria repertoire, an example of immigrant food traditions taking on a distinct local form.
AT THE TABLE
Our stuffed version.
Rellena means filled. Here mozzarella sits between two layers of dough, with thin onion slices above. Allow time for the dough to rise, and let the baked pizza settle before cutting so the hot filling is easier to serve.
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