The Parigina easy and quick, is a delicious Neapolitan rustic pie, perfect for a casual dinner, an appetizer with friends, or to enhance a buffet. This simplified version uses ready-made pizza dough, saving time without sacrificing authentic taste. The crunchy base is paired with a soft and flavorful filling of cooked ham, melting cheese, and tomato sauce, all wrapped in a golden and flaky puff pastry.
If you want to make the pizza dough yourself, follow the recipe HERE.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the easy and quick Parigina:
- 1 roll puff pastry (rectangular)
- 1 roll pizza dough (ready-made)
- 3 slices cooked ham
- 6 slices caciocavallo cheese slices (or melting cheese)
- 1 tablespoon extra virgin olive oil
- 200 ml tomato sauce
- to taste dried oregano
- to taste milk (or beaten egg yolk)
- to taste fine salt
Tools for the easy and quick Parigina:
- 1 Baking tray
- 1 Oven
- 1 Spoon
- 1 Bowl
Steps for preparing and cooking the easy and quick Parigina:
In a bowl, place the tomato sauce and season it with extra virgin olive oil, salt, and dried oregano, mix well.
Unroll the pizza dough and place it on the baking tray (leave the provided parchment paper), add the seasoned tomato sauce and spread it evenly.
Place the slices of cooked ham over the tomato sauce and then the cheese; alternatively, you can use melting cheese or well-drained mozzarella or scamorza.
Cover with the puff pastry, making sure to adhere and seal well along the edges, then prick the surface with a fork.
Brush the surface with milk or, if you prefer a more golden surface, brush with beaten egg yolk.
Bake in a preheated oven at 356°F (180°C) for 20-25 minutes, until golden.
Let cool for a few minutes before slicing and serving.
Advice:
Storage:
In the fridge:
Wrap the pieces of Parigina with plastic wrap or place them in an airtight container.
It keeps for 2-3 days.
In the freezer:
For longer storage, freeze the Parigina already cut into portions, wrapping each one individually with plastic wrap and then placing in a freezer bag.
It keeps for about 2 months.
Note: Before reheating, allow it to thaw in the fridge for a few hours or at room temperature.
Reheating:
In the oven:
Preheat the oven to 356°F (180°C).
Place the Parigina on a baking sheet and cover it with aluminum foil to prevent it from drying out too much.
Reheat for 10-15 minutes.
For a crispier surface, remove the aluminum in the last 3 minutes.
In the air fryer:
Set the temperature to 320-338°F (160-170°C).
Reheat for 5-7 minutes. Ensure it does not darken too much.
