Whereas many have misinterpreted the identify of this dish to imply “Parisian Pizza,” it truly comes from Neapolitan dialect for (how it will 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 | Stuffed Puff Pastry Pizza Recipe
Pizza Parigina is made with a base of regular pizza dough, a filling (it will probably actually be something that works nicely on pizza), lined with a sheet of puff pastry dough. Half pizza, half sandwich, it’s crispy and scrumptious!
A Observe on the Pizza Dough
Whereas the puff pastry might be simply bought pre-made, there’s no substitute for a wonderful, do-it-yourself pizza dough. Try our full recipe for Pizza in Teglia to see find out how to make your personal. Observe the steps, utilizing ⅓ of the components (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 steps under.
Watch the Pasta Grammar video:
For this recipe, you will have:
1 ¼ cups (300 ml) tomato puree
7 ounces (200 g) mozzarella cheese, sliced or chopped
7 ounces (200 g) sliced ham
1 massive sheet of puff pastry dough, about 10 x 15 inches (25 x 38 cm), or massive sufficient to cowl an identical measurement baking tray
Generously brush a ten x 15 inch (25 x 38 cm) non-stick baking tray with olive oil, together with the perimeters. You should utilize 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 step by step urgent outward towards the sides of the tray. You might discover that when the dough is totally unfold out, it tends to shrink again from the sides. For those who merely wait 5 to 10 minutes, the gluten will loosen up and you’ll unfold it out once more to totally attain the sides and corners.
Drizzle the dough with a bit 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 an excellent unfold of the mozzarella and ham.
Cowl 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 contact with the pizza dough. Poke a couple of holes within the prime with a paring knife and brush all the prime floor with the whisked egg.
Bake for 25 to half-hour, till the puff pastry is golden brown and the underside pizza dough is totally cooked (verify the colour by gently lifting the pizza with a spatula).
Serve heat or at room temperature.