Parisian pizza Neapolitan recipe quick and easy
Parisian pizza Neapolitan recipe. In Neapolitan pizzerias, bakeries and bars it is always present, when it is done well it has a crunchy crust and an abundant and stringy filling. If it's done badly, it's dry and inedible. We prepare it at home and it is very good. In Naples it is our mid-morning snack, try it!
For other quick and easy pizzas click here: Recipes pizzas and rustics
Ingredients for a pan of 29 x 24 cm
- 1 roll of puff pastry (I used the Buitoni)
pizza dough or 1 roll of ready-made dough
- 200 g of peeled tomatoes
- 150 g of cooked ham
- 200 g of dry provolone
- oil, salt,
- Parmesan (or oregano)
- 1 yolk + 1 tablespoon of milk
How to prepare Parisian pizza
Put the peeled tomatoes in a glass bowl, add a drizzle of oil and a pinch of salt. Chop or mash the tomatoes with a fork, so as to create almost a pulp; roll out the pizza dough on a baking sheet lined with parchment paper,
start creating the layers of your Parisian pizza: cover with peeled tomatoes and a handful of grated Parmesan
complete the filling of the Parisian with a layer of slices of ham (thickly sliced).
Finally a layer of provolone or mozzarella and add again a few tablespoons of tomato
cover the Parisian with the pastry, brush the pastry with egg yolk and 1 tablespoon of milk beaten together, prick it with the tines of a fork
put your Parisian in the oven at 200 ° for about 30 ', if it overcooks too much cover with aluminum foil and finish cooking.
Plates and Enjoy your meal!
Drink pairing: Coke or beer!
Enjoy your meal!