NEAPOLITAN SEMOLINA PIZZA, savory rustic pie with cold cuts and cheese to be cooked in a pan or oven, crispy on the outside and soft on the inside.
I made this NEAPOLITAN SEMOLINA PIZZA for Carnival, but let’s face it: it’s one of those Neapolitan recipes that are made all year round. It’s a simple, hearty savory rustic pie made with semolina, enriched with cold cuts and cheeses that make it stringy and super tasty.
It’s perfect as a traditional Neapolitan recipe, ideal for a tasty dinner, a buffet, a picnic, or to bring to friends’ houses. It is made with simple ingredients, it is economical and above all, it can be cooked both in a pan and in the oven.
Its texture is its strength: crispy on the outside and soft on the inside, with a filling that remains stringy and fragrant. A real Neapolitan rustic pizza different from the classic baked pizza, more compact, richer, more “homemade”.
If you’re looking for an easy Neapolitan recipe, a quick rustic pie, a typical preparation for Carnival but good anytime, the NEAPOLITAN SEMOLINA PIZZA is the one you need to try.
Follow me in the kitchen today there’s the Neapolitan semolina pizza.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8 pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Carnival, All seasons
Ingredients
- 1 1/4 cups semolina
- 3 1/3 cups water (Or milk)
- 3 1/2 tbsp butter
- 3 1/2 oz Neapolitan salami
- 3 1/2 oz cooked ham
- 2 eggs
- 3 oz grated Parmesan (Or pecorino)
- 6 1/3 oz provola cheese
- breadcrumbs
- pepper
- salt
Steps
Bring the milk to a boil with a pinch of salt, pour the semolina in rain while stirring constantly, and cook for 6–8 minutes until it becomes very thick.
Turn off and add butter or lard and grated cheese, let cool for 5 minutes, then add eggs and pepper, add the cold cuts, provola cheese, and mix everything.
Grease well a 9.5-inch pan with lard or oil, sprinkle with breadcrumbs, pour the mixture, and level with a wet spoon.
Cover with a lid and cook over medium-low heat for 20–25 minutes, then turn with the help of a plate and continue for another 10 minutes or so.
Let it cool before cutting.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
NEAPOLITAN PIZZA ‘e SEMMULELLA
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FAQ NEAPOLITAN SEMOLINA PIZZA
How to store Neapolitan semolina pizza?
Store at room temperature for 1 day, well covered, or in the fridge for up to 3 days. Just heat it a few minutes before serving.
Can it be frozen?
Yes, better if already sliced. Thaw at room temperature and reheat in the oven to make it crispy again.
Better in a pan or oven?
In a pan it’s moister and rustic, in the oven it’s drier and crispier. It depends on the result you prefer.
What’s the difference between pizza ‘e semmulella and rustic pizza?
Semolina pizza is made with only semolina, no flour or yeast, and has a more compact consistency than the classic rustic pizza with soft leavened dough.
Can I make it without cold cuts?
Yes, you can make it with only cheeses or with sautéed vegetables, turning it into an equally tasty vegetarian version.
