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Cooking + Entertaining

Parisian pizza: the rustic recipe of the Campanian tradition

Parisian pizza: the rustic recipe of the Campanian tradition

The Parisian pizzas it is a typical preparation of bell tradition made for us by Chef Michele Ghedini for the Address Book Easy Gourmet. This particular pizza consists of a base of Pizza dough and a top layer of crispiness puff pastry. Between the two doughs, we will add a tasty filling based on cooked ham, peeled tomatoes e caciocavallo. Prepare to eat single dish for a tasty dinner or enjoy it for a hearty snack: you can also cut it into squares and serve it for a aperitif or a buffett. Here’s how to prepare it.

try this recipe too

escarole pizza


For the base

Extra virgin olive oil

For the cover

Rectangular puff pastry

How to make a Parisian pizza

To prepare it, start with the dough: put the flour in a bowl, dissolve the yeast in some of the water, pour it into the flour and add the remaining water little by little.

When it begins to take shape, add the oil, knead well and finally add the salt.

Work the dough with your hands on the work surface and give it the shape of a sphere; return it to the bowl, close with plastic wrap and let it rise in the oven for 3 hours or until doubled in size.

Meanwhile, mash and season the peeled tomatoes and slice the caciocavallo.

When the dough is ready, spread it out on a lightly greased baking sheet and let it rest, covered with cling film, for 30 minutes.

After resting, add the tomato, the cooked ham and the caciocavallo.

Cover the pizza with the puff pastry, pierce it and brush it with a mixture of egg yolk and milk.

Bake at 180°C for about 30 minutes.

Parisian pizza is ready to be served.


You can keep the Parisian pizza in the fridge for 2 days tightly covered with plastic wrap.

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