In the centuries since pizza was invented, regions around the globe have put their own spin on it, including the countries of South America. In Argentina, one popular pizza variation you’ll find is fugazza, an onion-laden pizza with a focaccia-like crust that is closer to authentic Italian pizza than you might expect.

Fugazza was invented in Buenos Aires by a man of Italian heritage named Juan Banchero, whose father was from Genoa, Italy. Fugazza was first showcased in 1932 at the famous Pizzería Banchero, and over 90 years after its opening, the original location is still serving up the pizza in Buenos Aires' La Boca neighborhood.

Banchero's fugazza is topped with sweet onions, provolone, and olives, but other ingredients can be added depending on your preference. This includes cheeses like cheddar, mozzarella, and Parmigiano-Reggiano, though some argue that fugazza best when meatless and cheeseless, topped only with oregano and onions.

The ingredients for fugazza's crust include flour, yeast, salt, sugar, water, and the optional olive oil, and can simply be baked on a baking pan without being rolled or stretched. The signature topping of sweet onions should be sautéed with olive oil in a skillet for about 10 minutes, then added to the pie alongside cheese and olives.