Pizza Parigina | Crammed Puff Pastry Pizza Recipe

Whilst many have misinterpreted the identify of this dish to imply “Parisian Pizza,” it in reality comes from Neapolitan dialect for (how it could be written in Italian) “in step with los angeles regina,” or “for the queen.” You’ll perceive why Neapolitans suppose that this recipe is for for royalty while you check out it!

Pizza Parigina is made with a base of ordinary pizza dough, a filling (it might probably actually be the rest that works neatly on pizza), lined with a sheet of puff pastry dough. Part pizza, part sandwich, it’s crispy and scrumptious!

A Be aware at the Pizza Dough

Whilst the puff pastry will also be simply bought pre-made, there’s no change for a very good, home made pizza dough. Take a look at our complete recipe for Pizza in Teglia to look learn how to make your individual. Apply the stairs, the use of ⅓ of the substances (250ml water, 300g flour, 0.6g yeast, and many others.), up till the purpose the place the dough is able to be unfold within the pan, then observe the stairs underneath.

Watch the Pasta Grammar video:

For this recipe, you’re going to want:

• 1 ¼ cups (300 ml) tomato puree

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

• 7 oz. (200 g) sliced ham

• 1 huge sheet of puff pastry dough, about 10 x 15 inches (25 x 38 cm), or sufficiently big to hide a an identical dimension 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’ll use a relatively other dimension tray, simply make sure that your puff pastry sheet can with ease quilt it.

Position 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 means of beginning within the heart and step by step urgent outward towards the sides of the tray. You might to find that after the dough is absolutely unfold out, it has a tendency to shrink again from the sides. In case you merely wait 5 to ten mins, the gluten will loosen up and you’ll unfold it out once more to completely achieve the sides and corners.

Drizzle the dough with somewhat extra oil and use your hand to softly unfold it over the outside of the pizza. Loosely quilt the tray with plastic wrap and let the pizza upward thrust for 30 to 60 mins at room temperature, till it has more or less 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 frivolously over the pizza dough, leaving some uncovered crust across the edges. Most sensible the tomato sauce with a good unfold of the mozzarella and ham.

Quilt all the pizza with the puff pastry sheet. Trim off any extra puff pastry dough and gently press the sides down in order that they make touch with the pizza dough. Poke a couple of holes within the best with a paring knife and brush all the best floor with the whisked egg.

Bake for 25 to half-hour, till the puff pastry is golden brown and the ground pizza dough is absolutely cooked (take a look at the colour by means of gently lifting the pizza with a spatula).

Serve heat or at room temperature.