Ingredients
Flour 0
150 gr
Manitoba flour
150 gr
Water
300 gr
Fresh brewer’s yeast
10 gr
Extra virgin olive oil
25 gr
sale
10 gr
Rectangular puff pastry
1 roll
For the filling
Peeled tomatoes
500 gr
try it
200 gr
Baked ham
200 gr
Extra virgin olive oil
2 THE
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qb
to brush
No
1
A latte
2 THE
The Parisian is a typical speciality of the Campanian tradition , a mix of focaccia and rustico that has a very interesting history. It consists of a base of pizza dough and a top layer of crispy puff pastry.
Between the two doughs is a tasty filling of cooked ham, peeled tomatoes and cheese (usually caciocavallo). Golden on the outside, soft on the inside and melting in the heart: the Parisian is a great classic of Neapolitan street food , available in most bars and snack bars in the city.
Invented in the 1970s in a rotisserie in Afragola , the Parisian seems to be of much older origins and was made for the first time in honor of Maria Carolina of Habsburg-Lorraine, ruler of the Kingdom of the Two Sicilies; hence the name Parisian (from the Neapolitan dialect p”a riggina , i.e. “for the queen”). Excellent hot and stringy , this rustic pizza can also be enjoyed cold.
It is a delicious and irresistible snack, ideal for small hunger pangs, but can also be served cut into squares for aperitifs, birthday buffets and parties.
Consumed in more generous portions and accompanied by a crisp salad, it is an excellent and filling single dish . There are different variants of the Parisian pizza: for example, without tomato or with the addition of mortadella, peppers and eggplant. Instead of the classic caciocavallo, we used provola, but if you want, you can replace it with another stretched curd of your taste.
Find out how to prepare the Parisian by following the step-by-step instructions and advice. If you liked this recipe, also try the Margherita pizza and the Neapolitan rustic pizza .
How to prepare Parisians
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