Sunday, April 9, 2023

Fugazzeta and Chimichurri ...the best of the best!

This week, my home has smelled like in Buenos Aires....we have made Fugazzeta and Pizza Porteña. Fugazzeta is a combination between a pizza and an onion fugazza. The result is a heavenly dish that makes you want to go to Corrientes Street to continue eating Pizza Buenos Aires' style.

I found these recipes in youtube....and I can tell you....these are the real deal!

Thanks Armando Esquivel...your recipes brought us memories from Buenos Aires!


300g all purpose flour or bread flour

8g salt

10 g fresh yeast (3-4 g dry yeast)

180ml water

Olive oil 

550 grams of cheese. I used a combination of havarti and gouda. 

4 white onions (750 g) in julienne

Place the onion in a bowl and add 2 teaspoons of salt. After 30 minutes, squeeze and remove the liquid. Add pepper and oregano. Set aside.

Mix all the ingredients for the pizza dough and knead it for 5-10 minutes. Divide the dough for the base (2/3 of the dough) and the cover (1/3 of the dough). Let rise at room temperature for 1-2 hours. Preheat oven to maximum (~230°C/450°F). Roll out the base and put into an oiled mold. Place the cover dough,  and seal it around the edges. Prick the lid with a fork several times. Add the prepared onion on top. Add some grated dry cheese (Sardo type or similar)

Place fugazzetta in the oven at ~230°C/450°F as follows:

Lower rack for 10 minutes

Middle rack for 15 minutes

Lower rack again for 5 minutes

 Adapt these times to your oven.

Take it out of the oven and brush it with Chimichurri Pizzero.

Chimichurri Pizzero

There are not is a mix of: Garlic, parsley, green chives, ground chili pepper, paprika, cumin, salt, pepper, fresh chili and olive oil. Mix all together 24 hours in advance. ENJOY!!


  1. This has my mouth water terribly! It kinda reminds me of German Zwiebelkuchen. Very yummy!

  2. I have never been to Buenos Aires, but I would fo just for this! I bet it tastes delicious.