NEAPOLITAN SEMOLINA PIZZA, a savory rustic pie with cured meats and cheese to cook in a pan or oven, crispy outside and soft inside.
I made this NEAPOLITAN SEMOLINA PIZZA for Carnival, but let’s face it: it’s one of those Neapolitan recipes you can make all year round. It’s a simple, hearty savory rustic pie made with semolina, enriched with cured meats and cheeses that make it gooey and super tasty.
It’s perfect as a traditional Neapolitan recipe, ideal for a delicious dinner, a buffet, an outdoor picnic, or to bring to a friend’s house. Made with simple ingredients, it’s economical and especially can be cooked both in a pan and an oven.
The texture is its strong point: crispy outside and soft inside, with the filling remaining gooey and fragrant. A true rustic Neapolitan pizza different from the classic oven pizza, more compact, richer, more “home-style”.
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 Neapolitan semolina pizza.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Carnival, All seasons
Ingredients
- 1 3/4 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, sprinkle in the semolina while stirring constantly, and cook for 6–8 minutes until very thick.
Turn off the heat and add butter or lard and grated cheese, let it cool for 5 minutes, then add eggs and pepper, add the cured meats, provola, and mix everything.
Grease a 9.5-inch pan well with lard or oil, sprinkle with breadcrumbs, pour in the mixture, and level with a wet spoon.
Cover with a lid and cook over medium-low heat for 20–25 minutes, then flip with the help of a plate and continue for about another 10 minutes.
Let it cool before cutting.
Bon appétit
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
NEAPOLITAN SEMOLINA PIZZA
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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 already sliced. Thaw at room temperature and reheat in the oven to make it crispy again.
Is it better to cook in a pan or oven?
In the pan, it’s more moist and rustic, in the oven it’s drier and crispier. It depends on the result you prefer.
What is the difference between semolina pizza and rustic pizza?
Semolina pizza is made with only semolina, no flour or yeast, and has a more compact consistency compared to the classic rustic pizza with soft leavened dough.
Can I make it without cured meats?
Yes, you can make it with just cheeses or with sautéed vegetables, turning it into an equally tasty vegetarian version.
