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Home » In the Kitchen

Fugazzeta: Argentine Stuffed Crust Cheese Pizza Recipe With Free Printable

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Argentine stuffed crust pizza in a Lodge cast iron pan on the stove

"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, Italian grilled cheese, easy sourdough bread, Ukrainian bread, cabbage pie, and homemade salsa.

Contents hide
1 The Latin American Cookbook
2 Family & Kid's Cooking Resources
3 Food from Around the World: Free Cooking Lessons
3.1 Free Cooking Course for Families
4 Giadzy
5 Fugazzeta: Argentine Stuffed Crust Cheese Pizza
5.1 Ingredients
5.2 Equipment
5.3 1. Add Warm Milk to a Clean Bowl
5.4 2. Add the Yeast and Stevia
5.5 3. Add Some Flour
5.6 4. Mix by Hand
5.7 5. Weigh the Flour Needed for Fugazzeta
5.8 6. Make a Well in the Flour
5.9 7. Gradually Add Warm Water & Knead the Dough
5.10 8. Let the Fugazzeta Dough Rest for 1 Hour
5.11 9. Sauté the Onions
5.12 10. Section the Dough
5.13 11. Stretch the Dough to Fit the Pan
5.14 12. Add the Cheese on Top
5.15 13. Cover with the Remaining Dough
5.16 14. Spread the Onions on Top
5.17 15. Create Holes in the Dough
5.18 16. Cover With More Cheese & Bake
6 Free Fugazzeta Recipe
7 Free Fugazzeta Recipe for Pre-Readers and Up
8 Montessori Continent Boxes
9 World Ocean Currents
10 Fugazzeta: Argentine Stuffed Crust Cheese Pizza
10.1 Equipment
10.2 Ingredients US CustomaryMetric 1x2x3x
10.3 Instructions
10.4 Notes
10.5 Nutrition

Disclosure of Material Connection: Some of the links in the post are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Amazon links are not affiliate links. You can read my full affiliate disclosure.

Cover of The Latin American Cookbook

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
Mom looking at the cover of 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.

Mom looking around the home and homeschool environment

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

Mom sitting behind The Latin American Cookbook

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.

Family & Kid's Cooking Resources

Beautiful and diverse cooking resources for you!

Shop Now ➜
Cover of The Latin American Cookbook

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

mallorcas, aloo chaat, bbq prawns, rabbit stew, cinnamon roll pound cake, picarones

Food from Around the World: Free Cooking Lessons

Learn from some of the most talented chefs around the world!

    Built with ConvertKit

    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 and participate in the quality practical life experiences Montessori education is known for.

    Find out more about the cooking course.

    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.10 lb. bag of Jovial all-purpose einkorn flour on a kid's table next to a large jar of einkorn flour

    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.image of cane sugar water with lime from The Latin American Cookbook. Original photo by Jimena Agois

    image of corn beer in The Latin American Cookbook. Original image by Jimena Agois
    Crushed Calabrian Chili Peppers in front of a Giadzy Pasta Assassina box

    shop Italian!

    Giadzy

    Italian superfoods, recipes, gift boxes, & more by Giada De Laurentiis

    Shop Now

    Fugazzeta: Argentine Stuffed Crust Cheese Pizza

    ingredients with labels for making 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
    child sitting at a kids table with an open cookbook and pouring milk into a prep bowl

    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.

    closeup of child holding a measuring spoon and a prep bowl containing yeast and stevia

    2. Add the Yeast and Stevia

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

    child using a measuring spoon to add flour to a prep bowl

    3. Add Some Flour

    Add 1 tablespoon of flour to the same bowl.

    child sitting at a table next to a cookbook and mixing a bowl of ingredients by hand

    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.

    a bowl of flour on a digital scale

    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.

    child pressing their fist into a bowl of flour

    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.

    child using a measuring spoon to add olive oil to a bowl of ingredients
    child's hands over a bowl of dough

    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.

    a large bowl with a ball of dough inside
    a large bowl covered with a kitchen towel

    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.

    closeup of oregano sprinkled on top of onions in a cast iron skillet

    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.

    rested dough for making stuffed crust pizza is sitting inside a large bowl
    2 sections of dough on a silicone baking mat

    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.

    bottom layer of stuffed crust pizza dough in a cast iron skillet

    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.

    bottom layer of stuffed crust pizza dough covered in shredded cheese inside a cast iron skillet

    12. Add the Cheese on Top

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

    view of the top layer of dough of an Argentine stuffed crust pizza

    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.

    top of a stuffed crust pizza, half covered with onions

    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.

    closeup of a fork being inserted into the top of an uncooked stuffed crust pizza pie

    15. Create Holes in the Dough

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

    view of an uncooked stuffed crust cheese pizza in a cast iron skillet

    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.

    Argentine stuffed crust pizza in a Lodge cast iron pan on the stove

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

    closeup of a large slice of pizza in a cast iron skillet
    child eating a slice of pizza and smiling

    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.

    recipe instruction cards for making fugazzeta

    Free Fugazzeta Recipe

    For you to try at home!

      Built with ConvertKit

      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.

      Treasures From Jennifer Montessori continent boxes with Schleich animals on top of boxes for continents South America, Europe, and the supercontinent Pangea box

      Montessori Continent Boxes

      Explore every continent with these solid maple hardwood boxes.

      Shop Now →
      closeup of the Waseca Biomes Biomes of the World Mat with command cards and arrows for tracking ocean currents

      World Ocean Currents

      Know what else moves all around the earth? The ocean! Explore the motion of the ocean as well as the migration patterns of humpback whales and birds with The Biomes of the World Mat by Waseca Biomes.

      Save $15 on your first Waseca Biomes purchase here.

      homeschool room with the Waseca Biomes Biomes of the World Mat open on the floor
      closeup of an Argentine stuffed crust cheese pizza from The Latin American Cookbook

      Fugazzeta: Argentine Stuffed Crust Cheese Pizza

      Kristin
      With layers of cheese and onions baked together, this Fugazzeta or Argentine Stuffed Crust Cheese Pizza is not your average pizza pie.
      5 from 3 votes
      Pin Recipe Print Recipe
      Prevent your screen from going dark
      Prep Time 1 hour hr
      Cook Time 20 minutes mins
      Resting Time 1 hour hr
      Total Time 2 hours hrs 20 minutes mins
      Course Main Course
      Cuisine Argentine
      Servings 8 people
      Calories 290 kcal

      Equipment

      • Prep Bowls
      • Measuring Cup
      • Measuring Spoons
      • Kitchen Scale
      • Kitchen Towel
      • Child-Friendly Knife
      • Cutting Board
      • Wooden Spoon
      • Cast Iron Skillet
      • Silicone Baking Mat
      • Dough Scraper
      • The Latin American Cookbook

      Ingredients 
       

      • ¼ cup milk warm
      • 2 teaspoon yeast fresh
      • 1 teaspoon stevia or sugar
      • 3 cups all-purpose einkorn flour
      • 1 tablespoon all-purpose einkorn flour for dusting
      • 1 teaspoon salt plus extra for the onions
      • 3 tablespoon olive oil
      • 1 cup water warm
      • 2 white onions
      • 1 ½ tablespoon oregano
      • 1 teaspoon chile powder
      • 2 cups mozzarella shredded

      Instructions 

      • Wash your hands with soap and water. Using a measuring cup, add the warm milk to a clean bowl.
      • Use a measuring spoon to add the correct amount of yeast and stevia to the bowl.
      • Add 1 tablespoon of flour to the same bowl.
      • 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.
      • Once you set the yeast mixture aside, you can use a kitchen scale to measure the flour in a large bowl.
      • 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.
      • 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.
      • 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.
      • If you don't have any onions already sliced, now is a good time to do that prep work with a knife and cutting board. 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.
      • 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.
      • 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 edge.
      • Top the dough with cheese, saving some of the cheese for the top layer.
      • Stretch the remaining dough to cover the cheese. You can press the edges of the dough layers together to seal them.
      • 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.
      • Use a fork to create a few holes in the top layer of fugazzeta dough.
      • Cover the fugazzeta with the remaining cheese. Place it 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.

      Notes

      • You can substitute the same amount of sugar for stevia
      • Leftovers can be covered and kept in the fridge for 2 days
      • Don't leave food sitting out at room temperature for extended periods
      • Never leave cooking food unattended
      • Use oils with high smoking point to avoid harmful compounds
      • Always have good ventilation when using a gas stove
      • See more guidelines at USDA.gov
      • Full Recipe Info and Pictures at:  https://happyhomeschooladventures.com/fugazzeta

      Nutrition

      Calories: 290kcalCarbohydrates: 39gProtein: 12gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 23mgSodium: 477mgPotassium: 101mgFiber: 6gSugar: 3gVitamin A: 292IUVitamin C: 2mgCalcium: 205mgIron: 2mg

      Estimated nutrition information is provided as a courtesy and is not guaranteed.

      Tried this recipe?Let us know how it was!

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      Reader Interactions

      Comments

      1. alicia

        April 24, 2023 at 7:53 am

        5 stars
        Oh yum this looks mouthwatering! Really love your pics too! 😀

        Reply
      5 from 3 votes (2 ratings without comment)

      Leave a Reply Cancel reply

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      Kristin from Happy Homeschool Adventures

      Hi, I'm Kristin!

      I'm a Montessori homeschooler of 4 living in the beautiful Pacific Northwest. I'm a nature lover and environmental minimalist sharing my experience in guiding kids from the back of the boat.

      More About Me ➜

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      We reside on the ancestral lands of the Kalapuya and Luckiamute Tribes as well as the Confederated Tribes of Grand Ronde and the Confederated Tribes of the Siletz Indians.  The land was ceded in the Ratified Indian Treaty #282 on January 22, 1855.  The languages of the Indigenous peoples of this area are Kalapuya and Chinuk Wawa.


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