Fugazzeta: Argentine Stuffed Crust Cheese Pizza Recipe With Free Printable

"Immigrants from Genoa and Naples began opening pizzerias in Buenos Aires in the late 1800s and, over time, Argentine pizza began to mutate into its own version, often overflowing with cheese. The most common is pizza de molde, thick slices that are cooked in a pan and heavy on cheese, while the fugazza, also called the fugazza con queso, is a flatbread inspired by focaccia, topped with sweet onions, herbs, and cheese. Its wayward cousin, which uses more or less the same ingredients, is the fugazzeta, made by stuffing the cheese inside the crust and placing the onions on top, usually with more cheese."

- Chef Virgilio Martínez

Have you ever had the pleasure of enjoying an easy stuffed crust cheese pizza with layers of cheese and onions baked together, and no sauce in sight? Well, that's exactly what you can look forward to with this fugazzeta recipe for kids and adults.

We're talking about Argentine stuffed crust cheese pizza and trust me, it's not your average pizza pie.

Learn more about cooking with kids.

If you like this recipe, try the Bahian stew, picarones, Ukrainian bread, cabbage pie, and homemade salsa.

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The Latin American Cookbook

This fugazzeta recipe comes from The Latin American Cookbook by Chef Virgilio Martínez.

From the cookbook:

Acclaimed Peruvian chef Virgilio Martínez and the research team at Mater Iniciativa have gathered a bountiful collection of recipes made in home kitchens, from the border of Mexico down to the tip of Argentina.

- The Latin American Cookbook

Don't be fooled by its unassuming appearance. There is much to uncover with this cookbook and many recipes to appreciate at first glance.

Depending on what else you have going on, you may want to do a quick scan and create a list.

It's tempting to stop and admire every page while we work, but not for too long because there's just so much to take in.

With breathtaking landscape photography and over 600 recipes to enjoy, this cookbook provides a treasured view of Latin American culture and cuisine.

You can also stop by our shop to see more Family & Kids' Cooking Resources.

Free Cooking Course for Families

Discover recipes for every continent! Sign up to receive free cooking lessons for the whole family. Learn from some of the most talented chefs around the world, including Virgilio Martínez, and participate in the quality practical life experiences Montessori education is known for.

Who Made Pizza First?

According to History.com:

Pizza has a long history. Flatbreads with toppings were consumed by the ancient Egyptians, Romans and Greeks. (The latter ate a version with herbs and oil, similar to today’s focaccia.) But the modern birthplace of pizza is southwestern Italy's Campania region, home to the city of Naples.

- History.com

Pizza was born out of the necessity for inexpensive food that could be sold by street vendors or casual restaurants and eaten quickly.

What Flour for Pizza Dough is Best?

We like to use Jovial einkorn all-purpose flour. Einkorn is an ancient grain that has never been hybridized, is easy to digest, and is incredibly easy to work with.

We've experimented with several different kinds of flour over the years, and this is our favorite.

Wondering What to Drink With Pizza?

I'm so glad you asked. The Latin American Cookbook contains several delicious drink recipes for you to choose from, such as the cane sugar water with lime (above) or the corn beer (below).

We like to take our time as we work our way through the cookbook before selecting beverage recipes. However, you can go straight to the back to select the perfect beverage for your pizza.

You can also find many more attractive photos like these by Jimena Agois and others inside the pages of The Latin American Cookbook.

Fugazzeta: Argentine Stuffed Crust Cheese Pizza

Ingredients

• milk - this recipe calls for warm milk. We like to let it sit on the kitchen counter for about 15 minutes or so until it's room temperature. Works every time.
• yeast
• stevia - this stevia & erythritol blend tastes just a bit sweeter than sugar. You can also use sugar
• flour - we prefer to bake with all-purpose einkorn. Einkorn is an ancient grain that is easy to work with, tastes excellent, and is a healthy option.
• salt - we like to use pink Himalayan salt
• olive oil
• water
• onions - this recipe calls for white onions, but you can use what you have on hand
• oregano
• chile powder - we're feeling this Kashmiri chilli. The flavor is unique and it pairs well with every dish we've added it to.
• mozzarella

Equipment

• prep bowls
• measuring cup
• measuring spoons
• kitchen scale
• kitchen towel
• child-friendly knife
• cutting board
• spoon
• cast iron skillet - or a pizza pan
• silicone baking mat
• dough scraper

1. Add Warm Milk to a Clean Bowl

Wash your hands with soap and water. Using a measuring cup, add the warm milk to a clean bowl.

2. Add the Yeast and Stevia

Use a measuring spoon to add the correct amount of yeast and stevia to the bowl.

3. Add Some Flour

Add 1 tablespoon of flour to the same bowl.

4. Mix by Hand

Use your hands to mix the ingredients together in the bowl. Place the bowl in a warm spot in your kitchen and let it sit for 10 minutes or until you see a small amount of foam.

5. Weigh the Flour Needed for Fugazzeta

Once you set the yeast mixture aside, you can use a kitchen scale to measure the flour in a large bowl.

6. Make a Well in the Flour

Press your fist into the center of the flour to create a well. Use a measuring spoon to add the olive oil and salt.

Briefly mix the ingredients together before slowly adding in the yeast mixture.

7. Gradually Add Warm Water & Knead the Dough

Gradually add the warm water to the bowl as you combine the ingredients. Knead the dough by hand until it is soft.

Transfer the dough to a floured surface and continue to knead for 7 minutes. Place the dough back in the bowl when finished.

8. Let the Fugazzeta Dough Rest for 1 Hour

Cover the bowl containing the fugazzeta dough with a kitchen towel. Place the bowl in a warm spot in your kitchen. Let the dough rest for 1 hour.

9. Sauté the Onions

We're using leftover onions from another meal. If you don't have any onions already sliced, now is a good time to do that prep work.

Heat 1 tablespoon of the oil in a pan on medium heat. Add the onions to the pan. Sauté the onions for 6 minutes or until the onions have softened.

Add the oregano, chilli, and a bit of salt. Use a spoon to combine the ingredients.

Turn off the stove. Set the pan aside to cool.

10. Section the Dough

Using a dough scraper, section the dough into two unequal parts. One section should be ⅓ and the other should be ⅔ of the total dough.

Turn the oven to 400 degrees Fahrenheit.

11. Stretch the Dough to Fit the Pan

Grease a pizza pan or oil a cast iron skillet.

Place the larger portion of the dough in the pan. Use your hands to press it down into the pan and stretch it to reach all the way to the edges.

12. Add the Cheese on Top

Top the dough with cheese, saving some of the cheese for the top layer.

13. Cover with the Remaining Dough

Stretch the remaining dough to cover the cheese. You can press the edges of the dough layers together to seal them.

14. Spread the Onions on Top

Spread the onions over top of the pizza. We chose to do half with onions and half without. Feel free to get creative on top.

15. Create Holes in the Dough

Use a fork to create a few holes in the top layer of fugazzeta dough.

16. Cover With More Cheese & Bake

Cover the fugazzeta with the remaining cheese. Place the Argentine stuffed crust cheese pizza in the oven.

Bake the pizza for 20 minutes or until the edges are golden brown.

Turn off the oven. Slice and serve this pie while it's hot.

This fugazzeta raises the bar for homemade pizza. You can enjoy it as is or switch it up and use the best pizza toppings for your kids.

Free Fugazzeta Recipe for Pre-Readers and Up

Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.

The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for South America.

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