The Parisian pizza with sausage and spinach is a specialty typical of Neapolitan tradition, much loved in rosticcerie and perfect as a standalone dish for a tasty dinner! Despite the name, it does not come from Paris.
Some time ago I prepared the Parisian pizza with zucchini and, even more tempting, the Parisian muffins, which are perfect for aperitivo and disappear in no time!
For the Parisian pizza with sausage and spinach you combine two doughs, puff pastry and pizza dough. This time I added an original touch tied to Umbrian tradition: I filled it with sausage, cheese and spinach. The secret of this recipe is the contrast of textures: soft underneath, gooey inside and crunchy on top.
I usually bake it in a rectangular pan and serve it in squares, but you can serve it however you prefer. Now I leave you the full step-by-step recipe, and if you try it let me know. Follow me on social media Facebook Instagram and my YouTube channel.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 9 Pieces
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll white pizza dough
- 1 sheet puff pastry
- 7 oz sausages
- 4 oz spinach (about 1 1/2 cups thawed if frozen)
- 2.5 oz smoked provola (about 2/3 cup shredded)
- egg (to brush the surface)
Parisian pizza with sausage and spinach
Blanch the spinach in salted boiling water (I used frozen spinach), then squeeze them very well.
Unroll the pizza dough onto the baking sheet.
Fill with the spinach, crumbled sausage and smoked provola.
Close with the puff pastry sheet, making sure to seal the edges well. Make some slits, then brush the surface with the egg and bake in a conventional oven for 30 minutes at 374°F.
Storage for Parisian pizza with sausage and spinach
It can be stored for about 1-2 days. It is advisable to keep it in an airtight container, in a food storage bag, or wrapped in cling film in the refrigerator. It can be frozen.
