Who doesn’t know the parigina, the classic pizza covered with puff pastry. The classic one is delicious, no doubt about it, but every now and then I need to change things up, so today I present you with the vegetable parigina. The procedure is practically the same; the only thing that changes is obviously the filling. In this case, I used broccoli rabe, feta cheese, and ham, but you can actually use any cooked vegetables you like. But now let’s see together how to prepare this delicious vegetable parigina in the following recipe.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
Ingredients
- 10.5 oz pizza dough
- 1 roll rectangular puff pastry
- 10.5 oz cooked broccoli rabe (or leafy greens)
- 5.3 oz Greek feta cheese
- 3.5 oz cooked ham
- as needed breadcrumbs
- 1 egg (for brushing)
Steps
To start preparing this vegetable parigina, the vegetables should preferably be cooked the day before so they are well chilled and perhaps already well seasoned. I washed the broccoli rabe, dried it, chopped it, and let it cook for about 10 minutes in salted boiling water. Then drain the vegetables in a colander, squeeze if necessary, and sauté them in a pan with oil and garlic, season with salt and pepper, finish cooking, and let them cool.
At this point, roll out the pizza dough on a baking sheet where you have brushed some oil and sprinkle breadcrumbs on the dough. Spread the vegetables evenly over the entire dough, crumble the feta cheese over the vegetables, and shred the ham, distributing it evenly as well. Now place the puff pastry over your parigina and seal the edges, turning the edges of the pizza upwards. Prick the surface of the puff pastry with a fork. Beat the egg and brush it on the puff pastry and finally sprinkle with more breadcrumbs.
If you want, season the surface with more salt and pepper to make it more flavorful.
I didn’t, but it’s up to you.
Now you can bake in a preheated oven at 350°F for about 30-40 minutes until the surface is golden brown.
Then let it cool slightly before cutting your vegetable parigina into squares. It is delicious and can also be served as an appetizer if you cut small cubes.
Saby’s Advice…
As mentioned, you can use any type of vegetables to prepare this vegetable parigina, the same goes for the cheese, but my advice is that it should be flavorful; do not use cheese like mozzarella as it would not enhance the taste.
