andrejthechef
ArgentinaPizzaDinnerVegetarian

Fugazzeta Rellena

A stuffed pizza with a thick layer of melted mozzarella sandwiched between two layers of dough, topped with piles of sliced onion.

prep
40 min
cook
25 min
total
1 h 5 min
serves
6
level
medium
Fugazzeta Rellena, a dish from Buenos Aires

Fugazzeta takes an older Buenos Aires flatbread, fugazza, topped with nothing but onion, and stuffs it: a thick layer of mozzarella sandwiched between two sheets of dough, with the onions piled on top instead of inside.

Sealing the two dough layers properly around the cheese matters more than it looks like it should. A gap anywhere along the edge lets the filling leak out during the bake instead of staying trapped for the first cut.

Part of our 20 best Argentine recipes list.

method

  1. Mix the flour, yeast, warm water, olive oil, salt and sugar into a soft dough. Knead for 8 to 10 minutes until smooth.

  2. Let it rise, covered, in an oiled bowl for 2 to 3 hours, until well doubled.

  3. Divide the dough into two portions, one slightly larger than the other. Oil a round pizza pan generously.

  4. Press the larger portion into the pan to cover the base and come partway up the sides.

  5. Cover the dough generously with the mozzarella, right to the edges.

  6. Roll the smaller portion out to match the pan's size and lay it over the cheese, pinching the edges of both layers together to seal.

  7. Top with the sliced onions, piled generously, and a sprinkle of oregano.

  8. Preheat the oven to 220°C (430°F) and bake for 22 to 25 minutes, until the crust is deeply golden and the onions have softened and caramelized at the edges.

  9. Rest for 5 minutes before slicing, so the melted cheese inside sets just enough to hold its shape when cut.

chef's tips

  • The name comes from fugazza, an older onion-topped flatbread with no cheese at all, plus "rellena," meaning stuffed, for this cheese-filled version.
  • Seal the edges of the two dough layers firmly. A weak seal lets the melted cheese escape during baking instead of staying trapped inside.
  • Pile the onions on generously; they cook down a great deal in the oven, and a thin layer disappears almost entirely.
  • Let it rest briefly after baking before cutting. Sliced straight from the oven, the molten cheese inside runs everywhere instead of holding in the slice.