Parigina is a pizza that was cold, parigina is a rustic pizza typical of Neapolitan cuisine at least that’s what they say, parigina is a pizza base topped
with my tomato sauce, cooked ham, mozzarella cheese, which in this case I used smoked, and a sheet of puff pastry to cover it all.
There is nothing complicated about the recipe, it is just long to make since the base of our rustic pizza has to be prepared the day before! for the pizza we use
a recipe that I honestly don’t even remember where I found anymore but it is definitely delicious.
Then we need my tomato sauce that you prepare by putting tomato puree, tomato paste, salt, chopped basil, and half a clove of garlic in a container. Let it sit for a few hours. Then we need cooked ham and mozzarella. I would recommend using the mozzarella only after cutting it and letting it drain for a few hours so that it does not release liquids in cooking that would soften the base too much (in this case I used smoked buffalo mozzarella).
Finally, we should cover everything with a layer of puff pastry. I personally bought it premade. There are many reliable brands, but if you have the time and ability to make it at home I recommend it. The final touch, the thing that distinguishes any self-respecting rustic pizza and gives it that classic color is the addition of egg yolks and milk. I would say a few brush strokes, not too much, to finish it all off and finally bake it to perfection and then enjoy it with friends.
- 1 Pizza dough (The recipe above)
- 1 cup Mashed Tomatoes
- 3 tablespoon of tomato paste
- 5/10 Slices of cooked ham
- 10 oz Mozzarella
- 1 cucchia egg
- Q.B. Milk
- Q.B. Salt
- Q.B. Basil
- Q.B. extra vergin olive oil
- A very easy recipe that can be prepared in no time. Therefore, let's start by placing the 250g pizza ball that we prepared earlier in the 24 cm baking pan. We will cover it with foil and let it rise for another 30/40 minutes.
- Then spread a drizzle of oil over it and stretch the dough with our fingertips, making sure to cover the entire baking pan. Then pour the tomato over it, top it with the ham, then cover with the mozzarella and top with puffs of puff pastry.
- Put the milk and yolks into a small glass bowl. Mix everything with fork. Sprinkle it all over the rustic pizza using a brush or spoon.
- We bake at 200° in a ventilated oven for 3 minutes. Once it has been cooked, I recommend leaving it in over 5-10 minutes.
- Now all that remains is to cut it and enjoy a real treat.