The Parisian pizza is a stuffed pizza with cooked ham and provolone, with a base of pizza dough and a puff pastry topping.
The origins of this pizza seem to be very old, the current version seems to have been invented in the 1970s at the Sant’Antonio deli in Afragola, according to some Neapolitan cuisine enthusiasts, where the use of puff pastry in the Parisian pizza was born.
Even France is involved, in fact, the Parisian pizza is nothing more than a sort of union between Neapolitan pizza and puff pastry, the latter born in France at the beginning of the 19th century by the hand of French chef Marie Antoine Carême.
This pizza is used as a snack in Naples, and if you happen to be in the city’s pizza slice shops, this Parisian pizza is the most requested to stave off hunger before lunchtime.
It’s a slightly different savory pie, but I’m sure you’ll like it!
I’m sure you’ve often heard about this pizza and wanted to prepare it… well, this is the right occasion!
Follow the recipe and if you replicate it, or replicate other recipes on my blog, send me the photos, and I will put them on my Facebook page in your name.
Approx. 736 calories per person
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the Parisian Pizza
- 1 roll Ready-made pizza dough
- 1 roll Puff pastry
- 7 oz Canned tomatoes
- 5 oz Cooked ham sliced slightly thicker than usual
- 5.5 oz Provolone (I used smoked)
- 1 tbsp Extra virgin olive oil
- to taste Salt
- 1 tbsp Grated Parmigiano Reggiano
- 1 Egg yolk
- 1 Splash of water (to dilute the egg yolk)
Preparation of the Parisian Pizza
Let’s start preparing the Parisian pizza by putting the canned tomatoes passed through a food mill or mashed with a fork in a bowl, add the extra virgin olive oil and salt, mix, and set aside.
Take a baking tray roughly the size indicated in the ingredients, grease it, and place the first sheet of pizza dough, allowing it to extend slightly on each side.
On the base of the dough, put the seasoned tomatoes we set aside, then add the Parmigiano
add the slices of cooked ham to cover the entire base and finally the slices of provolone.
At this point, I covered it with a sheet of puff pastry, sealing the edges well.
Prick the surface of the pizza….
and brush it with an egg yolk diluted with a splash of water.
Bake in a preheated oven at 392°F for about 30 minutes, checking the cooking.
