Whereas many have misinterpreted the title of this dish to imply “Parisian Pizza,” it really comes from Neapolitan dialect for (how it will be written in Italian) “per la regina,” or “for the queen.” You’ll perceive why Neapolitans suppose that this recipe is for for royalty while you attempt it!
Pizza Parigina | Stuffed Puff Pastry Pizza Recipe
Pizza Parigina is made with a base of regular pizza dough, a filling (it might actually be something that works effectively 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 could be simply bought pre-made, there’s no substitute for a wonderful, selfmade pizza dough. Take a look at our full recipe for Pizza in Teglia to see the best way 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 beneath.
Watch the Pasta Grammar video:
For this recipe, you have to:
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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 giant sheet of puff pastry dough, about 10 x 15 inches (25 x 38 cm), or giant 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 edges. You should utilize a barely totally different measurement tray, simply make certain 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 progressively urgent outward towards the sides of the tray. It’s possible you’ll discover that when the dough is totally unfold out, it tends to shrink again from the sides. If you happen to merely wait 5 to 10 minutes, the gluten will chill out and you may unfold it out once more to completely attain the sides and corners.
Drizzle the dough with a little 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 a fair 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 just a few holes within the high with a paring knife and brush all the 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 totally cooked (verify the colour by gently lifting the pizza with a spatula).
Serve heat or at room temperature.
