Argentine-Inspired Fugazzeta Skillet
with Ensalada Criolla
- Wheat
- Milk
Bring a taste of Buenos Aires to your table with this skillet twist on fugazzeta, Argentina’s iconic onion-and-cheese pizza. A fluffy golden crust is stuffed with sweet caramelized onions, melty mozzarella, Monterey Jack, and gouda, plus a hint of oregano. Served with a crisp green salad with radishes and marinated tomatoes, it’s perfect for sharing straight from the pan.
Ingredients
1 tablespoon
Flour
(Contains: Wheat)
2 unit
Pizza Dough
(Contains: Wheat)
1 unit
Onion
1 teaspoon
Garlic Powder
1 teaspoon
Chili Flakes
3 unit
Radishes
4 slice
Gouda Cheese
(Contains: Milk)
½ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Baby Lettuce
4 ounce
Heirloom Grape Tomatoes
1.5 cup
Mozzarella Cheese
(Contains: Milk)
1 teaspoon
Dried Oregano
5 teaspoon
Red Wine Vinegar
Not included in your delivery
Salt
Pepper
Olive Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Sprinkle flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Pat dough lightly with flour (be sure to dust off excess flour from dough!); shape each piece of dough into a ball. Cover with a clean kitchen towel and rest at room temperature, 20 minutes. • Halve, peel, and slice onion as thin and safely as possible. Place in a small bowl and season with a pinch of salt (big pinch for 4 servings); toss until onion begins to wilt, 10 seconds. Set aside, tossing occasionally.
• Once dough has rested 20 minutes, roughly shape each ball into a circle, about 10 inches wide. (It’s OK if dough is not soft enough to stay stretched out. It will rest again, making shaping even easier!) Cover with clean kitchen towel and let rest, 12 minutes more.
• While dough rests, place mozzarella and Monterey Jack in a large bowl. Sprinkle with garlic powder; toss until evenly coated. Set aside until ready to use. • Lightly grease the bottom and insides of a large ovenproof pan (two large ovenproof pans for 4 servings, or work in batches) with olive oil. TIP: Use a 10-inch cast iron skillet for the best results!
• Stretch out one piece of dough to evenly cover the bottom of skillet (it’s OK if it’s a bit larger; if dough is smaller, gently stretch until large enough). Place dough in skillet; evenly top with gouda slices and cheese mixture, leaving a 1⁄2-inch border around edge. Evenly sprinkle with salt, a pinch of oregano, and as many chili flakes as you like. • Stretch remaining piece of dough into a circle, slightly wider than the other. Drape circle of dough over cheese; pinch edges of top and bottom circles of dough together, securing all the cheese inside.
• Place onion in paper towels; roll up and squeeze out any water. • Poke a few holes in top of fugazzeta and sprinkle with onion, keeping a 1⁄2-inch border along edges. Drizzle with olive oil. • Bake until edges are golden brown and onion is deeply browned and charred in spots, 25-30 minutes.
• While fugazzeta bakes, trim and discard root end from lettuce; chop leaves into bite size pieces. Halve tomatoes. Trim and thinly slice radishes into rounds. • In bowl used for cheese, whisk together vinegar, a drizzle of olive oil, a pinch of oregano, and a pinch of sugar. Add tomatoes and toss to combine; marinate until ready to serve. (You’ll add the lettuce and radishes right before serving!)
• Remove fugazzeta from oven and set aside to rest in pan. • Toss lettuce and radishes into bowl with marinated tomatoes. Taste and season with salt and pepper if desired. • Slice fugazzeta into pieces. Divide between plates. Serve with salad on the side. (Store any leftover fugazzeta in an air-tight container in the refrigerator for up to three days. Reheat individual servings in the oven for 5-10 minutes at 300 degrees.)
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the cheesy, onion-topped dish; some found it bland and suggested adding marinara sauce for dipping 🍲.
- Ease of prep: Dough was challenging for some; several found it time-consuming but worth the effort.
- Suggestions: Consider sautéing onions first, adding protein like chicken sausage, or including a side of marinara sauce.
- Leftovers: Several mentioned it reheated well; some found it made multiple meals.
- Portions: Some felt it was too cheese-heavy; others suggested reducing cheese or adding vegetables for balance.
Reviews from our home cooks
Wow! Wow! Wow! First, the salad - I couldn't imagine the salad without a pour-on dressing. With the marinated tomatoes, no other dressing was needed. It was flavorful while keeping the lettuce from being dry. Second, fugazzetta skillet. I divided each "loaf" of dough in half, making two "mini" skillets. I tossed in a handful of pepperoni before layering the final Gouda slice, top crust and onion. I baked it in an iron skillet that was oiled, creating a perfectly crisped crust. The flavors were amazing! I was afraid that the amount of cheese or the onion topping would overwhelm but it was perfection! I could only eat half so I have effectively made four meals out of this one recipe. This is now one of my top favorites.
The dough didn't really stretch like the instructions said, even after following the steps to let it come to room temp and sit, so I had to make this in a smaller skillet than intended. This altered the cooking times a bit (mine was a bit crispier than intended). Still tasted great, and I'm experienced enough to be able to do this on the fly, but it might throw off other cooks. Taste wise though, this was amazing and I would make it again!
After moderate success with the empanadas (my dough shaping skills got 1 star), I was keen to try this recipe with a slight twist. I bought a delicious pizza sauce for dipping, and I added a few slices of pepperoni, marinated in dipping sauce, on top of the onions (my dough shaping improved to a 2). A fabulous result and so filling, with the salad, we had 2 pieces left for another meal. So 1/2 the calories. Be aware, recipe is very heavy on cheese but proportionate to the recipe. YUM!
Dough was way too cold, took 40 minutes to relax and even then I had to work it super hard to stretch it. Recommend modifying the dough resting step have the time extended to 2 hours. The raw radish is a fail, way too bitter for oil and ginger dressing. I'd swap out the whole radish for pre-sliced or add a step to quick pickle that for 30 minutes. The Fugazetta itself was delicious although I only used a quarter of the onion.
Gave 4 stars as this was such a great thing to make and tasted amazing. Only suggestion is to advise on the meal step by step card, to add as much cheese as you would like. I did all of the cheese and it was way too cheesy. I would also suggest to have a side of marinara to dip it in then this would be the perfect dish!
Delicious meal and fun to make! Marinated the onions in balsamic for flavor, it would be a nice feature to add tips even without supplying the ingredients. HF is awesome so I feel confident to take chances on these exotic iterations, thank you!
It was amazing. The dough needed to proof for a few minutes longer than in the recipe, but it looked and tasted amazing
This was DELICIOUS! My only suggestion is making the dough provided a few ounces bigger. I had trouble stretching the dough balls big enough for the skillet.
We added chicken sausage from a previous order and loved it. We think we're going to try this again with a cream sauce cooked in the center and see if it further enhances the flavor. Great recipe!
Very good, too much onion for me so only used half. Time/temp may need adjusting as the bottom was burnt before the rest was "golden brown" and the onions done as directed. I used a cast iron skillet. Maybe caramelize the onions in a pan first?
