Meet the new pizza in town: Fugazzeta, the luscious quilt of dough, cheese and onions that you see below.


Fugazzeta onion pizza at Del Campo (Maura Judkis/for The Post)

It's the newest creation of Del Campo chef Victor Albisu, who wants to remind D.C. that Italy isn't the only country with a pizza culture: Italians who immigrated to Argentina developed a pizza style of their own. The Fugazzeta falls somewhere between Italian focaccia and deep-dish pizza, with a thick, sauceless crust and a thicker layer of smoky provolone, mozzarella and lightly charred sweet onions.

At $18 and with enough to share, it's a dish you'll want to keep in mind when gathering at Del Campo's bar next month to watch the World Cup. Albisu's pizza menu also includes a pie with mortadella, olive, provolone and smoked tomato ($20) and an asado meat pizza with chorizo, short rib, sweetbreads, chimichurri and rapini ($22). He's developing a bone marrow pizza, too.

Also launching today at Del Campo: A pisco bar on the patio, with offerings ranging from the traditional pisco sour to a pisco bloody mary called "Pantera," made with squid ink and fish sauce. The gray drink is topped with an octopus tentacle. And if pizza's not your thing, the restaurant offers a Monday-Friday lunch combo of any sandwich -- including the decadent chivito -- and a beer or glass of wine for $12.

Del Campo, 777 I Street N.W. 202-289-7377. (Metro: Gallery Place-Chinatown)