NEAPOLITAN PARIGINA PIZZA with STUFFED PUFF PASTRY filled with ham and provola, a typical street food from Neapolitan cuisine, perfect recipe for dinner.
The Neapolitan parigina is a pizza with puff pastry filled with ham and provola, one of those sliced pizzas you find in Neapolitan rotisseries, with a thin layer of tomato sauce.
Super tasty, the Neapolitan parigina is a kind of focaccia made from a pizza dough filled and then covered with puff pastry, one of the specialties of Naples that you can enjoy while walking through the streets of the city.
It is excellent for birthday parties because it can be cut and served in slices, it is baked in a pan, so it is rectangular, it is also perfect for dinner and can be made in advance and frozen.
Join me in the kitchen today, there is the Neapolitan parigina pizza with stuffed puff pastry!
Published09/03/2013 11:49
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 6 Hours
- Preparation time: 45 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 374.12 (Kcal)
- Carbohydrates 45.79 (g) of which sugars 0.99 (g)
- Proteins 13.77 (g)
- Fat 16.07 (g) of which saturated 5.29 (g)of which unsaturated 6.64 (g)
- Fibers 1.79 (g)
- Sodium 619.13 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 cups all-purpose flour (I used Caputo red)
- 2.1 cups water
- 2 tbsps extra virgin olive oil
- 2 tsps salt
- 0.4 oz fresh yeast
- 1 puff pastry (rectangular)
- 7 oz cooked ham
- 7 oz mozzarella
- 5.3 oz tomato sauce
Preparation
N.B. The real parigina pizza is made with two layers of bread dough filled with ham and cheese and covered with a layer of puff pastry.
Today, we often find a simplified version, lighter with only one layer of bread dough made with half the dose for the pan indicated in the recipe.
Dissolve the yeast in the water and pour it into the stand mixer or a bowl if working by hand.
Add the oil and salt, knead well until the dough detaches from the bowl.
Form a ball and let it rise in a covered bowl with plastic wrap until doubled, about 3 to 6 hours.
You can make the puff pastry by hand if you prefer HERE, 200 g is enough.
Take the dough and divide it into two parts, roll one half out into a 10 x 14-inch pan and prick it with a fork, fill with tomato sauce.
Add slices of cooked ham and diced cheese, mozzarella from the day before or well-drained provola.
Cover with the other half of the pizza dough, prick with a fork and then add the puff pastry, seal the edges by tucking them under the dough, prick and brush with an egg yolk.
Bake in a hot oven at 410°F fan and cook for 15-20 minutes.
Bon appétit
If you like the recipe click the stars at the bottom of the article. THANK YOU!
If you prefer, make only half of the dough, fill it and cover with the puff pastry.
NEAPOLITAN PARIGINA PIZZA with STUFFED PUFF PASTRY
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NEAPOLITAN PARIGINA PIZZA with STUFFED PUFF PASTRY
Why is it called parigina pizza?
The name dates back to the French period. In 1769, an anonymous chef invited by Maria Carolina of Austria to Naples for her marriage to Ferdinand IV of Bourbon, also the inventor of puff pastry, ordered one of his disciples to create a rustic preparation for the queen. He used puff pastry, but it was his Neapolitan chef collaborator who came up with the preparation and final name of this pizza, which was likely “p ‘a reggina” or for the queen, hence parigina. HERE
What is brushed on the parigina?
An egg yolk is brushed on to make the crust even crispier, but it’s optional.
Can it be prepared in advance?
Of course! You can prepare it a few hours earlier, keep it at room temperature, or warm it up slightly before serving.
Can I freeze it?
Yes, parigina can be frozen both raw (before cooking) and cooked. In both cases, it is advisable to cut it into portions for more practical use.
