Parisian Pizza not because it’s a French pizza, from Paris, but in Neapolitan it’s “pizz pa’ reggin”, meaning “pizza for the queen”, referring at that time to Queen Maria Carolina of Austria, to whom the pizza was meant for. Today there are more versions of the Parisian pizza; surely the quick one, without dough, with puff pastry above and below, is the most appreciated, the crispest and most delightful. Mine is the traditional one, the one with the dough that you have to wait for it to rise. I love those waiting moments, watching the dough rise, double it and then work it. It might seem lengthy and elaborate, but it’s not, with few and simple steps you can prepare a delicious snack, a super good lunch or breakfast.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All seasons
- Energy 468.85 (Kcal)
- Carbohydrates 59.21 (g) of which sugars 1.53 (g)
- Proteins 17.79 (g)
- Fat 19.40 (g) of which saturated 8.47 (g)of which unsaturated 3.15 (g)
- Fibers 2.05 (g)
- Sodium 1,012.35 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the base
- 4 cups all-purpose flour
- 2 1/3 tbsp extra virgin olive oil
- 1 tbsp fresh yeast
- 1 tsp honey
- 1 1/2 cups water
- 2 tsp
- 4.2 oz cooked ham
- 5.3 oz provola cheese
- 1 cup oz tomato pulp
- 1 egg yolk
- 2 tsp milk
- 1 tsp salt
- 1 roll of puff pastry
Tools
- Baking Sheet
- Parchment Paper
- Stand Mixer
- Food Wrap
Steps
Using the dough hook, put the flour in the stand mixer, crumble the yeast in the center and mix it with a teaspoon of honey. Add all the water, the oil, and finally the salt. Work for at least 15 minutes, cover with food wrap and let it rest for an hour.
After the time has passed, the dough has doubled. Pour it directly into the baking sheet, and using your fingertips, spread it as large as the sheet. Cover and let it rest for 30 minutes.
After half an hour, distribute the tomato on the dough and then the cooked ham on top. Close with a layer of provola. Open and unroll the puff pastry and place it to close the Parisian pizza. Use a fork to make many holes in the pastry, seal all the edges, and spread an egg yolk with milk over the entire surface. Bake for 30 minutes at 375°F.
Here is the Parisian pizza ready.
Advice
I would also like to recommend the Salento potato pie, delicious, try to prepare it as well.
https://blog.giallozafferano.it/vaipinacucina/pitta-di-patate-salentina/
https://blog.giallozafferano.it/vaipinacucina/pitta-di-patate-salentina/
FAQ (Frequently Asked Questions)
How long should the Parisian pizza cook?
Usually, 30 minutes at 375°F is sufficient, but as we know ovens are not all the same, so monitor it as it cooks.
