The clever Parigina with a ready-made pizza base is the perfect cross between a pizza and a savory pie that satisfies everyone. If you want something easy, quick and very tasty, the answer is Parigina. Its uniqueness lies in the contrast of textures: the base is soft while the top is flaky and crunchy. I used cooked ham and mushrooms with smoked scamorza as the filling, but you can choose whatever filling you prefer. You can add other cold cuts, or grilled or pan-seared vegetables. In short, you can let your imagination run wild with different fillings. If you like recipes using ready-made pizza base, you can also try:
- Difficulty: Easy
- Cost: Budget
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
Ingredients to prepare the clever Parigina with a ready-made pizza base
- 1 roll ready-made pizza base
- 1 roll puff pastry (rectangular)
- 4 oz cooked ham
- 5 oz smoked scamorza cheese
- 6 oz mushrooms in oil (sautéed champignon)
- to taste salt
- to taste tomato passata
- to taste chopped parsley
- to taste dried oregano
- to taste milk (for brushing)
Tools
- Spoon
- Bowl
- Brush
- Baking tray
- Parchment paper
Steps to make the clever Parigina with a ready-made pizza base
To prepare the clever Parigina with a ready-made pizza base, first unroll one roll of ready-made pizza base (usually found in the refrigerated section of supermarkets). Place the roll with its parchment on a baking tray. Prepare the tomato passata in a small bowl, add salt and dried oregano and mix with a spoon. Drain the mushrooms in a strainer very well. Once well drained, sauté them for a couple of minutes in a pan, then add chopped parsley. Cook together, stirring for another couple of minutes, then turn off the heat. Spread the tomato passata over the pizza base and place the cooked ham on top.
Add slices of smoked scamorza cheese and then the mushrooms on top. Finally, place a rectangular sheet of puff pastry over everything and try to seal the edges well by folding them inward so it doesn’t open during baking. For extra security, press the edges firmly with the tines of a fork and prick the surface a few times. Meanwhile, preheat a conventional oven to 392°F (200°C). Take some milk and brush the surface well with a pastry brush.
When the oven is hot, bake the Parigina for about 20 minutes, or until the puff pastry and the pizza base are golden. Remove the Parigina from the oven and let it cool slightly. Do not cut it immediately, otherwise it will split because it is still very hot.
Storage and tips
You can store the clever Parigina with a ready-made pizza base for a couple of days in the refrigerator in an airtight container.
You can change the filling if you don’t like ham and mushrooms. You can use other cold cuts, or vegetables.
I recommend using scamorza or provola in slices, or fiordilatte, but make sure it is well drained; otherwise the pizza base will become too wet and soggy.
