The Neapolitan ricotta pizza is typically consumed at Easter along with tortano and casatiello, but stubborn as I am, I made it thinking about Ferragosto, since we usually go to the beach, I thought it best to prepare it in advance and keep it at room temperature given the heat these days, I already know that when it’s time to eat it, it will be very warm.
Try the Neapolitan ricotta pizza too because it is really tasty, with a crispy, slightly sweet shortcrust and a salty filling made of ricotta and salami, hearty and full of flavor, this Neapolitan ricotta pizza is bound to win everyone over.
Below are more typical recipes for the Christmas period, and then let’s find out how to prepare it right after the photo as always!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients for Neapolitan Ricotta Pizza
For the shortcrust
- 4 cups all-purpose flour
- 2/3 cup sugar
- 2 eggs
- 1 cup lard
- 1 1/2 tsp baking powder
- 2 pinches salt
- 2 2/3 tbsp water
- 2 1/4 cups ricotta
- 6 1/2 oz salami
- 5 1/3 oz smoked scamorza cheese
- 5 1/3 oz provolone
- 4 eggs
- 1 3/4 oz Parmigiano Reggiano DOP
- 2 pinches salt
- 2 pinches black pepper
Preparation of Neapolitan Ricotta Pizza
To prepare the Neapolitan ricotta pizza, first make the shortcrust by sifting the flour with the baking powder and placing it in a large bowl.
Add the sugar and the cold butter cut into pieces and knead with your fingertips.
Incorporate the rest of the ingredients and work quickly until you have a homogeneous mixture.
On the work surface, form a smooth ball, wrap it in cling film, and let it rest in the refrigerator for at least 30 minutes.
In the meantime, prepare the filling by cutting the salami and cheeses into cubes.
Separate the yolks from the whites and beat the latter until stiff, setting aside.
Mix the yolks with the ricotta using an electric whisk, incorporate the salami and cheeses along with the Parmigiano, mix with a rubber spatula, add salt and pepper.
Finally, gently fold in the previously beaten egg whites.
Divide the dough into 2 parts, one larger for the base, then roll it out between two sheets of parchment paper into a round sheet of 12 inches.
Place the disc with parchment paper in a pan with a diameter of 10 inches.
Fill with the filling leveling the surface well.
Cover with the second part of the same thin shortcrust and seal the edges well.
Brush the surface of the Neapolitan ricotta pizza with a little milk and bake on the middle shelf of the preheated oven at 356°F.
Let it cook for at least 50 minutes, checking the level of browning; it should be firm and slightly golden on the surface at the end.
Remove from the oven, let cool slightly before removing it from the pan.
The Neapolitan ricotta pizza is delicious warm or at room temperature.
Wait, before you go, here is my FACEBOOK PAGE if you want to be updated every day with my recipe.
How to store stuffed Neapolitan pizza
You can store it in the refrigerator in an airtight container for 2 days.
If you want, you can freeze it once it has cooled and then reheat it in the oven once thawed.
Other recipes
If you want to see other types of recipes, you can return to the HOME.
