Fugazzeta is a mozzarella-stuffed pizza topped with onions, originating from Argentina. The onions should be thinly sliced, and they can be either raw or sautéed. The dough is usually made with milk, water, yeast, flour, sugar, salt, and olive oil.
It is believed that fugazzeta evolved from fugazza, a non-stuffed pizza that is topped with onions, and fugazza itself evolved from the Italian focaccia. When sautéed vegetables such as spinach are added to fugazzeta, it is then called fugazzeta de verdura, and when slices of ham are added to fugazzeta, it is known as fugazzeta con jamon.
MOST ICONIC Fugazzeta
View moreInstead of being served with a side of french fries and white rice, the quintessential Peruvian beef stir-fry called lomo saltado is served on top of a pizza base in this dish. The topping typically consists of sirloin or tenderloin steaks, tomatoes, red onions, garlic, ají amarillo (a Peruvian yellow hot pepper), cilantro, red wine vinegar, soy sauce, salt, and pepper.
All ingredients are cut into thin strips and stir-fried until done before they are placed onto the pizza base. The pizza is usually smeared with tomato paste and sprinkled with cheese such as mozzarella.
MOST ICONIC Lomo saltado pizza
Similar to the Genovese focaccia, fugazza is one of many traditional Argentinian dishes that was influenced by the Italian cuisine. It is made with sourdough and comes topped with a generous amount of caramelized onions. Fugazza's crust is usually a bit thicker, but neutral in flavor.
Some typical Mediterranean ingredients are occasionally added to the dish, such as sliced olives, artichokes, and often mozzarella and grated parmesan cheese or chedder. However, the simple, traditional version, which includes sautéed caramelized onions and oregano is still the favorite among Argentinians.
MOST ICONIC Fugazza
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