Parisian-style pizza with puff pastry, a delightful piece of Neapolitan rosticceria, also well known in Sicily!
If the true parigina is Neapolitan and is a classic pizza covered with a delicate, flaky puff pastry, the parigina or covered pizza in Catania has a base prepared with very soft and delicious rosticceria dough and is fully part of the wide family of Sicilian hot-table street food, alongside pizzette, cartocciate, bombe, siciliane, etc…
The covered pizza or parigina, as we call it here, is usually filled with tomato, cooked ham and mozzarella, to which you can add mushrooms, or you may find a version with cheese, ham and spinach, but in every variation it is nevertheless amazing!!
If you want the recipe for the Sicilian covered pizza with tomato and mozzarella, follow me in the kitchen, you will see how delicious it is. Before putting your hands in the dough, I also remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also see:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups type 0 flour (or all-purpose flour)
- 1 2/3 cups re-milled durum wheat semolina
- 1 1/3 cups milk (or water or a mix)
- 2 tsp salt
- 2 tbsp sugar
- 3/4 tsp active dry yeast (or 8 g fresh (about 1/4 oz))
- 4 tbsp lard
- 1 2/3 cups tomato pulp
- to taste salt
- 9 oz pasta filata cheese or pizza mozzarella (pasta filata or mozzarella suitable for pizza)
- 7 oz cooked ham (prosciutto cotto)
- to taste extra virgin olive oil
- 1 sheet puff pastry
- to taste egg
Tools
- Bowl
- Oven
- Rolling pin
Preparation
Put the flours in a bowl, make a well and add the yeast (you can also use fresh brewer’s yeast): pour a little liquid and dissolve it. Add the rest of the ingredients and knead for ten minutes, until you obtain a well combined dough.
If you don’t have time and want a quick rise, double the amount of yeast.
Let the dough rest for ten minutes in the bowl, then turn it out onto a work surface and knead until you have a well-developed, smooth and silky dough. Place the rounded dough in a floured bowl and put it in a warm place (in the oven with the light on) until doubled in volume; it will take about 2 hours and 30 minutes.
While the dough is rising, cook the tomato pulp, mash the chunks with a fork and season with salt; at the end of cooking add a drizzle of oil.
Once risen, lay a sheet of parchment paper on a baking tray about 16×12 in and grease it well.
Stretch the dough to about 1/5 inch (1/2 cm) thick and transfer it to the tray.
Spread with the tomato sauce and distribute the cooked ham.
Add the cheese in small pieces; I used a fresh provola, but if you decide to use mozzarella, while the dough is rising remember to cut it and let it drain.
Cover the pizza with the puff pastry sheet.
Seal the edges well and brush with a beaten egg, bake at 392°F (convection or conventional) until nicely golden: it will take about 35–40 minutes.
Let rest at least 10 minutes, cut and serve hot, but not boiling.
Also see:
– Torciglioni with würstel – Sicilian rosticceria;
– Bolognese – Catanese hot-table;
– Sheet pan pizza basic recipe – quick rise;
– Scacciata alla Norma with fried eggplant and salted ricotta;
– Broccoli scacciata – Sicilian recipe;
– Potato scacciata – traditional recipe;
– Ragusan scaccia with fried eggplant;
– Pizza with potatoes and high, soft mozzarella;
– Crispy sheet pan pizza homemade;
Store leftover portions in a cool place for up to 24 hours and consume after reheating.From here, you can return to the HOME and discover new recipes!
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