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Pizza Parigina

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Ingredients

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	Wheat Flour – 3 ½ cups (500 g)
	Water – 1 cup (240 ml)
	Yeast – 2 ¾ tsp
	Sugar – 1 tbsp
	Olive Oil – 4 tbsp
	Salt – to taste
	Thyme – to taste
	Canned Tomatoes – 12 oz (350 g)
	Ham – 1 ⅓ cup (200 g)
	Hard Cheese – 2 cups (250 g)
	Puff Pastry – 14 oz (400 g)
	Egg Yolks – 1

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Pizza Parigina

Name: Pizza Parigina
Total time: 45 min
Yield: 6 Servings
Cuisine: Italian
Ingredients: Wheat Flour: 3 ½ cups (500 g); Water: 1 cup (240 ml); Yeast: 2 ¾ tsp; Sugar: 1 tbsp; Olive Oil: 4 tbsp; Salt: to taste; Thyme: to taste; Canned Tomatoes: 12 oz (350 g); Ham: 1 ⅓ cup (200 g); Hard Cheese: 2 cups (250 g); Puff Pastry: 14 oz (400 g); Egg Yolks: 1

Cuisine:

Italian

45 min
Serves 6
Medium

Ingredients

Wheat Flour – 3 ½ cups (500 g)
Water – 1 cup (240 ml)
Yeast – 2 ¾ tsp
Sugar – 1 tbsp
Olive Oil – 4 tbsp
Salt – to taste
Thyme – to taste
Canned Tomatoes – 12 oz (350 g)
Ham – 1 ⅓ cup (200 g)
Hard Cheese – 2 cups (250 g)
Puff Pastry – 14 oz (400 g)
Egg Yolks – 1

Recipe

Despite the fact that Pizza Parigina differs from other pizzas in both its appearance and method of preparation, its recipe is originally from Italy. Moreover, the dish is somewhat of a gastronomic trademark of Naples.

So, we have a magnificent crust made of yeast dough and a classic Italian filling of tomatoes, ham and cheese. What really makes this pizza unusual is a crumbly and crispy top layer of puff pastry. This way the filling becomes super juicy after baking!

Steps

1 Done	Activate the yeast in a little warm water with sugar. Set aside for 10 minutes. Sift flour, add salt, oil. Pour in the pre-dough and the rest of the warm water. Knead the dough, tightly cover the bowl with plastic wrap, leave for an hour. Punch down the dough, leave it for another half an hour.
2 Done	Roll out the dough to the size of the baking dish or baking sheet. Put on a greased surface, leave for half an hour.
3 Done	Drain the liquid from the tomatoes canned in natural juice, mash the flesh with a fork, add a little salt and dry thyme, mix. Grease the dough with the sauce. Put slices of ham and cheese on top.
4 Done	Defrost puff pastry, adjust to the size of the pizza. Cover the filling. Prick the surface of the layer with a fork, grease with an egg yolk.
5 Done	Bake pizza at 400 °F (200 °C), first on the top shelf for 20 minutes, then on the middle shelf for another 15 minutes.

A tip: after removing the pizza from the oven, leave it under a cotton towel for 10–15 minutes. Due to this, the filling will stabilize, the flavours will become more vibrant. Enjoy your meal!

18 Comments
Lisa

Lisa

Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!