The Neapolitan Parigina is a rustic Neapolitan pizza, a unique delight found in every bar and rotisserie in Campania, it is made with pizza dough and puff pastry and usually filled with tomato, cooked ham, and provola cheese.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 10.5 oz all-purpose flour
- 7 oz Manitoba flour
- 1.7 cups water
- 0.1 oz fresh yeast
- 2 tsp extra virgin olive oil
- 0.4 oz salt
- Half teaspoon sugar
- 14 oz canned tomatoes
- 7 oz cooked ham
- 7 oz provola cheese
- to taste salt
- to taste extra virgin olive oil
- 1 sheet puff pastry (Rectangular)
- 1 egg yolk
NEAPOLITAN PARIGINA
To prepare our Neapolitan Parigina, first prepare the pizza dough following my recipe. Or if you have your own recipe, you can certainly use that one 😉.
Once ready and risen, grease the baking tray with a drizzle of oil or line it with parchment paper.
Spread the pizza dough with your fingertips, widening it with oiled hands, add a few drops of oil.In the meantime, preheat the oven to 390°F (200°C) and let it reach temperature.
In a bowl, blend the canned tomatoes, mix with the oil and a pinch of salt.
Season the pizza dough base with the tomato, being careful to leave a few millimeters of edge.
Add the ham slices until covering all the tomato, then add the provola cheese slices, covering the entire surface equally.
Cover the pizza with the puff pastry sheet, removing any excess edges.
Seal the edges well, brush with the beaten egg yolk and prick the surface with the tines of a fork.
Bake the Parigina in a hot oven for about 30 minutes until the puff pastry is golden!
Remove from the oven and let it cool a few minutes!
