Pizza Parigina | Stuffed Puff Pastry Pizza Recipe

Whereas many have misinterpreted the title of this dish to imply “Parisian Pizza,” it truly comes from Neapolitan dialect for (how it might be written in Italian) “per la regina,” or “for the queen.” You’ll perceive why Neapolitans assume that this recipe is for for royalty whenever you attempt it!

Pizza Parigina is made with a base of regular pizza dough, a filling (it could actually be something that works nicely on pizza), coated with a sheet of puff pastry dough. Half pizza, half sandwich, it’s crispy and scrumptious!

A Word on the Pizza Dough

Whereas the puff pastry could be simply bought pre-made, there’s no substitute for a superb, selfmade pizza dough. Take a look at our full recipe for Pizza in Teglia to see easy methods to make your individual. Comply with the steps, utilizing ⅓ of the components (250ml water, 300g flour, 0.6g yeast, and so on.), up till the purpose the place the dough is able to be unfold within the pan, then comply with the steps under.

Watch the Pasta Grammar video:

For this recipe, you have to:

• 1 ¼ cups (300 ml) tomato puree

• 7 ounces (200 g) mozzarella cheese, sliced or chopped

• 7 ounces (200 g) sliced ham

• 1 giant sheet of puff pastry dough, about 10 x 15 inches (25 x 38 cm), or giant sufficient to cowl an analogous measurement baking tray

Generously brush a ten x 15 inch (25 x 38 cm) non-stick baking tray with olive oil, together with the edges. You should use a barely totally different measurement tray, simply make sure that your puff pastry sheet can comfortably cowl it.

Place the risen pizza dough into the middle and use your fingertips to softly press the dough out in order that it fills the baking tray. Achieve this by beginning within the heart and progressively urgent outward towards the perimeters of the tray. It’s possible you’ll discover that when the dough is absolutely unfold out, it tends to shrink again from the perimeters. Should you merely wait 5 to 10 minutes, the gluten will calm down and you may unfold it out once more to totally attain the perimeters and corners.

Drizzle the dough with a bit of extra oil and use your hand to softly unfold it over the floor of the pizza. Loosely cowl the tray with plastic wrap and let the pizza rise for 30 to 60 minutes at room temperature, till it has roughly doubled in thickness.

In the meantime, combine the tomato puree with salt and a drizzle of olive oil to style. Preheat the oven to 390°F (200°C).

After the dough has risen, discard the plastic wrap and unfold the tomato sauce evenly over the pizza dough, leaving some uncovered crust across the edges. High the tomato sauce with a fair unfold of the mozzarella and ham.

Cowl the complete pizza with the puff pastry sheet. Trim off any extra puff pastry dough and gently press the perimeters down in order that they make contact with the pizza dough. Poke a number of holes within the high with a paring knife and brush the complete high floor with the whisked egg.

Bake for 25 to half-hour, till the puff pastry is golden brown and the underside pizza dough is absolutely cooked (examine the colour by gently lifting the pizza with a spatula).

Serve heat or at room temperature.