Whereas many have misinterpreted the identify of this dish to imply “Parisian Pizza,” it really comes from Neapolitan dialect for (how it could be written in Italian) “per la regina,” or “for the queen.” You’ll perceive why Neapolitans suppose that this recipe is for for royalty if you attempt it!
Pizza Parigina | Stuffed Puff Pastry Pizza Recipe
Pizza Parigina is made with a base of regular pizza dough, a filling (it could actually be something that works properly on pizza), coated with a sheet of puff pastry dough. Half pizza, half sandwich, it’s crispy and scrumptious!
A Be aware on the Pizza Dough
Whereas the puff pastry might be simply bought pre-made, there’s no substitute for a superb, home made pizza dough. Try our full recipe for Pizza in Teglia to see tips on how to make your personal. Comply with the steps, utilizing ⅓ of the substances (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 observe the steps under.
Watch the Pasta Grammar video:
For this recipe, you will want:
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1 ¼ cups (300 ml) tomato puree
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7 ounces (200 g) mozzarella cheese, sliced or chopped
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7 ounces (200 g) sliced ham
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1 massive sheet of puff pastry dough, about 10 x 15 inches (25 x 38 cm), or massive sufficient to cowl the same 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 need to 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. Accomplish that by beginning within the heart and steadily 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. Should you merely wait 5 to 10 minutes, the gluten will chill out and you’ll unfold it out once more to totally attain the sides and corners.
Drizzle the dough with slightly 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 your entire 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 number of holes within the prime with a paring knife and brush your entire 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 (test the colour by gently lifting the pizza with a spatula).
Serve heat or at room temperature.
