The Neapolitan Parigina Pizza is a rustic pizza filled with tomato, melted provola, and ham. Are you ready to make it at home easily and quickly?
“Scalzi, but this Parigina pizza… what does it have to do with Paris?”
It has nothing to do with Paris, it’s said to have been invented in Naples for the Queen long before the much more famous Margherita pizza. It’s like a marriage between pizza and focaccia with a surprise puff pastry touch.
But let’s not waste time and get straight to the recipe!
Also read:
- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Campania
Ingredients for Easy Neapolitan Parigina Pizza
- 3 1/4 cups all-purpose flour
- 1 1/3 cups water
- 2 tbsps extra virgin olive oil
- 2 tsps salt
- 1 1/2 tsps fresh yeast (or 1 tsp dry yeast)
- 5 oz cooked ham (thinly sliced)
- 9 oz smoked provola cheese
- 3/8 cup tomato puree
- to taste pepper
- 1 sheet puff pastry (rectangular)
- 1 1/3 tbsps milk
Tools for Easy Neapolitan Parigina Pizza
- 1 Baking Sheet baking sheet
- 1 Pizza Cutter pizza cutter
- 1 Bowl bowl
Procedure for a 10×12 Baking Sheet
We can use either the mixer or do it by hand.
Dissolve the yeast in water and slowly incorporate the flour. Once all the flour is incorporated, gradually add the oil.
Once all the oil is blended in, add the salt and work the dough ball, which will go in the oven with the light off, covered with plastic wrap for about 4 or 5 hours.
After this time, work with a little flour and spread it in the baking sheet, where it will rest for another half hour.
Grease your hands to spread the dough well in the baking sheet. Add the slices of ham and provola cubes over the entire surface. At this point, a nice sprinkle of pepper and finish with tomato puree.
Cover with the puff pastry, sealing the edges well. Prick the surface with a fork and brush with milk. This way it will turn golden in the oven.
Bake at 220 degrees Celsius (428°F), static mode, leaving the baking sheet for 20 minutes on the lower part of the oven and for the remaining time in the center. It will be cooked when golden on top and amber underneath.
Let it cool slightly before cutting it into squares and serving.
Our Easy Neapolitan Parigina Pizza is ready!
Questions and Answers
Can I prepare it in advance?
Yes baby! You can prepare it in the morning and bake it in the evening, or bake it and then reheat it: it even gets better. Just cover it well with aluminum foil or plastic wrap in the fridge, as puff pastry doesn’t like air.
Can Parigina pizza be frozen?
Absolutely! Cut it into pieces, let it cool completely, and then pop it in the freezer. When you want to eat it, just heat it in a hot oven for a few minutes to warm it up and allow the ingredients to revive. Guaranteed result.
