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Vegetarian, Americas

Fugazzeta with salad

Fugazzeta is a thick Argentine pizza stuffed with mozzarella and topped with slow cooked onions. This recipe serves 4, takes 1 hour, is rated medium difficulty, and costs €2.10 per person. The key to getting it right is cooking the onions slowly until they turn soft and caramelized without browning too much.

Tonight we're cooking like in Buenos Aires with a fugazzeta, that thick pizza stuffed with mozzarella and topped with slow cooked onions.

Fugazzeta with salad
Total time
1 h
Difficulty
Medium
Cost per person
€2.10
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Fugazzeta stands out for its thickness. Two layers of pizza dough wrap around a generous layer of melted mozzarella, while the top disappears under a blanket of onions cooked low and slow until sweet and soft. Green olives and oregano add a salty, fragrant punch that wakes up every bite.

This is a dish to make on an evening when you have a bit of time, or on a lazy Sunday with the family. Kids love the stretchy cheese and the bread like crust, while adults enjoy the caramelized onions and the tangy little salad that balances the meal. This recipe keeps things simple, even if you've never made homemade pizza before.

The ingredients

4 people

Dairy

  • Fresh pizza dough 2
  • Mozzarella 300 g

Fruits and vegetables

  • Onions 4
  • Lettuce 1
  • Tomatoes 2

Pantry

  • Oreganooften in the pantry 2 tsp
  • Green olivesoften in the pantry 80 g
  • Wine vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Thinly slice the onions and cook them over low heat in three tablespoons of oil with a pinch of salt. 20 min

    Cover the pan for the first ten minutes, the onions release their water and won't brown too fast.

  2. Spread one dough in an oiled pan, pushing it up the sides, then scatter the mozzarella cut into thin slices over it.

    Drain and pat the mozzarella dry with paper towels, otherwise the bottom crust stays soggy.

  3. Cover with the second dough, pinch the edges to seal and prick the top with a fork.

    Fold the edges inward as you pinch them, the cheese won't leak out during baking.

  4. Spread the onions over the top, sprinkle with oregano and olives, drizzle with a little oil and bake at 220°C. 25 min

    Place the pan on the bottom rack, the crust cooks through and the top doesn't burn.

  5. Make the salad with the lettuce, tomatoes, vinegar, the remaining oil, salt and pepper, then let the fugazzeta rest before slicing. 5 min

    Wait five minutes before cutting, the mozzarella sets a bit and the slices hold their shape.

Our tips to get it right

  • Pick firm yellow onions, they release less water than sweet onions and caramelize more easily.
  • Work with dough at room temperature, it stretches without springing back and sticks better to the edges of the pan.
  • If your pan doesn't have tall sides, use a pastry ring set on a baking sheet to hold the filling in place.

The variations

  • Swap the mozzarella for provolone, which is more traditional in Argentina and melts just as well.
  • Add thinly sliced red bell peppers with the onions for a more colorful, slightly sweet version.
  • For a quicker version, use just one layer of dough and keep the mozzarella and onions on top, like a regular pizza.

What to serve it with

  • A cold light beer
  • A glass of light red wine
  • Extra grilled vegetables on the side

Storage

Fugazzeta keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once baked and cooled, sliced into portions. Reheat it in the oven rather than the microwave so the crust turns crisp again.

Questions about this dish

Can I use homemade dough instead of fresh pizza dough?

Yes, a classic homemade pizza dough works perfectly, just let it rest before stretching it. It needs to be soft enough to climb up the sides of the pan without tearing.

Can you make fugazzeta ahead of time?

You can cook the onions a day ahead and keep them in the fridge. Assemble and bake the fugazzeta the same day you plan to eat it so the crust stays crisp.

What cheese can I use instead of mozzarella?

Emmental or provolone melt just as well and add a slightly stronger flavor. Avoid drier cheeses, since they won't stretch as nicely when baked.

How do you keep the bottom crust from getting soggy?

Pat the mozzarella dry with paper towels before layering it on the dough. The onions should also be fully softened and not too watery before you spread them on top.

How long does it take to make a fugazzeta with a salad?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a fugazzeta with a salad?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fugazzeta with a salad cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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