Fugazzeta is a unique Argentine take on pizza that showcases the country's strong Italian heritage. Unlike traditional pizzas, fugazzeta is distinguished by its generous topping of sweet, sautéed onions and a rich blend of melted cheeses, creating a deliciously savory combination that's beloved throughout Argentina.

This pizza style was born in Buenos Aires in the early 20th century, created by Juan Banchero, the son of Italian immigrants. It's a variation of the Genoese focaccia called "fugassa," adapted to local tastes by adding cheese and plenty of onions, making it a true Argentine-Italian fusion dish.

To make a proper fugazzeta, start with a thick, soft pizza dough that's similar to focaccia. The dough is topped with an abundant layer of thinly sliced onions that have been lightly sautéed until soft and sweet. A generous amount of mozzarella cheese is added, along with a sprinkle of oregano and olive oil. Some versions include a stuffed crust filled with cheese, known as "fugazzeta rellena."

While the classic version features just onions and cheese, modern variations might include additional toppings like roasted garlic, black olives, or a sprinkle of parmesan cheese. Some pizzerias even offer versions with a light tomato sauce base, though purists prefer the traditional cheese and onion combination.

In Argentina, fugazzeta is a popular choice at pizzerias and is often enjoyed as a shared meal with friends and family. It's typically served hot from the oven, cut into generous slices, and sometimes accompanied by fainá, a chickpea flatbread that's placed on top of the pizza slice - a unique Buenos Aires tradition.

While undeniably delicious, fugazzeta is quite rich due to its generous cheese content and oil-sautéed onions. Those watching their calorie or fat intake might want to enjoy it in moderation. However, the onions do provide some nutritional benefits, including antioxidants and fiber. For those with lactose sensitivities, some pizzerias offer versions with dairy-free cheese alternatives.