The Parigina Pizza. It is not particularly difficult to make, and thanks to the mix of softness and crunchiness of the dough and the rich and stringy filling, it is very appetizing.
The Parigina originates from Naples: with a soft pizza base, a tasty filling of fiordilatte or provolone, cooked ham, and peeled tomatoes or tomato pulp, and a flaky and crispy puff pastry cover.
Soft at the base, crispy on the surface, and juicy and stringy in the middle.
In my house, it gets devoured; my boys, including my husband, are eager.
I cook it often when I have friends over for dinner.
Savory, fresh, and crispy, a dish that is also good to take to the beach or the mountains. It’s delicious even when eaten cold.
I also suggest the Parigina with escarole and how good it is.
Great for snacks or appetizers. It is often found in party buffets. It is really good and kids love it too.
If you have a little leftover dough, I suggest Margherita pizzettes and dinner is served.
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients For the Parigina
- 10.5 oz all-purpose flour
- 7 oz Manitoba flour
- 0.21 oz fresh brewer's yeast (or 0.11 oz of dry yeast)
- 1.25 cups water (lukewarm 71°F)
- 1.41 tbsp sugar
- 2.37 tbsp olive oil
- 0.42 oz salt
- 10.5 oz peeled tomatoes
- 8.82 oz fiordilatte cheese
- 5.29 oz cooked ham
- salt
- 1 puff pastry
- 1 egg
Tools
- Baking Tray
- Bowl
- Pastry Board
- Scale
Steps For the Parigina
In a large bowl or in the stand mixer, place the water with the brewer’s yeast and sugar, stir until the yeast completely dissolves.
Add the flours and start kneading by hand.
(If using a stand mixer with a dough hook).
Start kneading.
Add the salt and oil and continue kneading for about 10 min., until you obtain a soft and homogeneous dough.Make a cross cut on the surface with a kitchen knife.
Let the dough rise directly in the mixer or in a clean bowl, covered with an odorless dishcloth or cling film.Until doubled in volume.
(You can put it in the oven with the light on), it will rise in about 2/3 hours.Once the time has passed, it’s ready.
Take the risen dough and spread it with your hands in a well-oiled rectangular baking tray, cover with a dishcloth, and let rise for another 30 minutes.
Spread the peeled tomatoes on the dough, season with oil and salt, then continue with fiordilatte and cooked ham.
Finish with the remaining tomato pulp, always seasoned with salt and oil, and place the rectangular puff pastry on top, then seal the edges well and prick it with a fork. If you want it to be golden, brush it with beaten egg.
Bake the Parigina in a preheated oven at 392°F for about 30 minutes and let it rest for ten minutes before cutting and serving.
The Parigina is ready to be served.
Enjoy your meal.
Tips
You can store the Parigina in the refrigerator in an airtight container for 1 day, or freeze it. Reheat it well before consuming, covering it with aluminum foil to prevent the puff pastry from darkening too much.
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