Parigina Pizza Recipe

overlapping slices of parigina pizza on red checked paper

Parigina Pizza is a classic Neapolitan style pizza filled with prosciutto cotto, provolone cheese and covered with puff pastry for a flaky, golden topping. A classic snack food found in bars and rosticcerie across Italy.

Course Main dish,, Snack

Cuisine Italian

Keyword parigina pizza, pizza stuffed with ham and cheese

Prep Time 20

Cook Time 30

Resting time 1 1

Total Time 1 1 50

Servings squares

Calories 292kcal

Author Nadia Fazio

Ingredients

For the no knead dough

1 recipe Easiest No Knead Pizza Dough Recipe

Basic pizza sauce

3/4 cups canned crushed tomatoes
1 tbsp olive oil
1 clove garlic crushed
1 tsp dry oregano
fresh basil leaves
salt to taste
pinch red pepper flakes optional

Other toppings

200 grams prosciutto cotto sliced ham
200 grams provolone cheese slices
198 gram puff pastry sheet defrosted according to package instructions
1 egg yolk
2 tbsp. milk

US Customary - Metric

Instructions

For the no knead dough

Follow my instructions to make the no knead pizza dough recipe until step #6, that is after the rising period of 6-24 hours.

For the basic tomato sauce

Place all ingredients for the tomato sauce in a bowl and stir to combine.

To assemble

Cover a 11" x 16" baking sheet with parchment paper and place the rack on the lowest level in the oven. Preheat oven to 400 degrees F.
After you have shaped the dough into a ball and it has rested for 1 hour, on a well floured surface flatten the dough using your fingertips to spread it out in a rectangular shape roughly the same size as your baking sheet. Transfer the dough to the prepared baking sheet.
Spread sauce evenly over the surface of the dough. Top with prosciutto cotto slices. Cover the prosciutto cotto evenly with sliced provolone.
Roll out the puff pastry on a floured surface and place over the filling making sure to cover the entire surface of the pizza. Use a fork to prick holes evenly over the puff pastry. Brush with a mixture of an egg yolk and milk.

To bake

Bake on the lowest rack of the oven between 30-35 minutes. After about 15 minutes if the top begins to brown, cover loosely with foil for the remaining baking time. The pizza is ready when lightly golden and crisp underneath.
Remove from the oven and let cool a few minutes before slicing. Serve how, warm or even at room temperature.

Notes

Prosciutto cotto and provolone cheese are the classic filling ingredients for this pizza but I can imagine varying the ingredients with other cured meats or cheeses. So why not try experimenting!
After the first 15 minutes of baking keep a close eye on the puff pastry as it can go from golden colored to burnt in a matter of minutes!
Keep leftovers refrigerated for up to 3 days. Reheat in the oven before serving.
Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.

Nutrition