Parigina: A Heavenly Italian Savory Delight
Category: Yeast-Based Recipes
Serving Size: 12 Pieces
Ingredients for Parigina Pizza
| Ingredient | Quantity |
|---|---|
| 00 Flour | 500g |
| Water | 310g |
| Extra Virgin Olive Oil | 25g |
| Fine Salt | 10g |
| Fresh Brewer’s Yeast | 6g |
| Sugar | 5g |
| Canned Peeled Tomatoes | 800g |
| Cooked Ham | 150g |
| Caciocavallo Cheese | 300g |
| Puff Pastry | 230g |
| Fresh Cream | 2 tablespoons |
| Egg Yolk | 1 |
| Extra Virgin Olive Oil | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 38g |
| Protein | 10g |
| Fat | 12g |
| Fiber | 2g |
| Sugar | 4g |
Instructions for Preparing Parigina Pizza
To begin crafting the irresistible Parigina, follow these step-by-step instructions to achieve that perfect balance of flaky pastry, savory ham, and rich cheese. This Italian delicacy is ideal for family dinners or as a special treat for guests.
Step 1: Prepare the Pizza Dough
Start by making the pizza dough. Pour the water at room temperature into a jug or small bowl. Dissolve the fresh yeast in the water by gently stirring. In a large mixing bowl, combine the 00 flour and sugar, mixing them together with your hands. Slowly incorporate the yeast water into the flour mixture, adding it little by little to ensure the dough doesn’t become too wet. As you combine the ingredients, knead the dough with your hands until it starts to take shape.
Once the dough starts coming together, gradually add the extra virgin olive oil in small portions, kneading it in. When youβve added about half of the oil, sprinkle in the salt and continue kneading until the dough is smooth and elastic.
Step 2: Knead the Dough
Transfer the dough onto a floured surface and continue kneading for another 10-15 minutes, adding flour if needed, until the dough is soft and silky. To finish, gently round the dough into a ball (a process known as “pirlatura”) to help create a smooth, uniform texture.
Step 3: Let the Dough Rise
Place your dough ball into a large bowl, cover it with plastic wrap, and let it rise in a warm environment (around 26Β°-28Β°C or 78Β°-82Β°F) for about 3 hours, or until it has tripled in size. If your kitchen is cool, you can place the dough in a turned-off oven with the light on to help it rise more effectively.
Step 4: Prepare the Tomato Sauce
While your dough is rising, prepare the topping for the Parigina. Drain the canned peeled tomatoes thoroughly, letting them rest for a few minutes to remove excess moisture. Once drained, you should have approximately 520g of tomatoes. Crush them with a fork or chop them finely with a knife to create a rustic sauce.
Step 5: Prepare the Caciocavallo Cheese
Peel the skin from the caciocavallo cheese and slice it thinly. These delicate slices will melt beautifully over the pizza and create the gooey, satisfying texture that Parigina is known for.
Step 6: Shape the Dough
Once the dough has risen, gently remove the plastic wrap and let it rest for another 20 minutes. This allows the dough to relax and makes it easier to roll out. After resting, take your dough and roll it out on a floured surface into a large rectangular shape, roughly the size of your baking sheet or pizza stone.
Step 7: Assemble the Parigina
Preheat your oven to 200Β°C (392Β°F), setting it to static heat (conventional oven). Now itβs time to assemble the Parigina. On top of your rolled-out dough, spread the tomato sauce evenly, leaving a small border around the edges to prevent spillage. Layer the cooked ham slices evenly over the tomatoes. Then, spread the sliced caciocavallo cheese on top, covering the entire surface.
Step 8: Add the Puff Pastry
Roll out the puff pastry into a rectangle large enough to cover the entire pizza. Carefully place the puff pastry over the assembled toppings, making sure to seal the edges. Use a fork to prick the top of the pastry, creating small holes that will allow steam to escape during baking.
Step 9: Brush with Egg Wash
In a small bowl, mix the egg yolk and fresh cream together to create an egg wash. Brush this mixture over the surface of the puff pastry to give it a beautiful, golden finish during baking.
Step 10: Bake the Parigina
Place the pizza in the preheated oven and bake for 30-35 minutes, or until the puff pastry is golden and crisp, and the cheese is bubbling. Keep an eye on the pizza as it bakes to ensure it doesn’t over-brown.
Step 11: Cool and Serve
Once your Parigina is golden brown, remove it from the oven and let it cool for 5 minutes. This brief resting period helps the filling set, making it easier to slice. Carefully slide the pizza off the baking sheet, cut it into 12 squares or slices using a serrated knife, and serve.
Tips for Making the Perfect Parigina
- Dough Consistency: If you find that your dough is too sticky, you can add a little more flour as you knead. However, be careful not to add too much, as this can make the dough too tough.
- Yeast Tips: Ensure that your yeast is fresh and active for the best rise. If you use dry yeast instead of fresh, follow the equivalent measurement on the packaging.
- Extra Toppings: Feel free to get creative with additional toppings. You could add sautΓ©ed mushrooms, olives, or even a sprinkle of oregano for a different flavor profile.
This Parigina pizza brings the comforting flavors of Italy right into your kitchen. With its flaky puff pastry crust, savory ham, melted cheese, and tomato sauce, it’s the perfect dish to share with family and friends. Whether youβre looking for a savory snack or a hearty dinner, Parigina delivers every time with its rich textures and satisfying taste. Enjoy!
