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Cooking + Entertaining

Parisian pizza with eggplant: the fragrant and tasty recipe of the Neapolitan rustic

Parisian pizza with eggplant: the fragrant and tasty recipe of the Neapolitan rustic


for the pizza dough

Flour 0 or other strong flour

2 gr (6 gr of fresh brewer’s yeast)

Extra virgin olive oil

For the stuffing

thinly sliced ​​cooked ham

Extra virgin olive oil

For coverage

Rectangular puff pastry

Extra virgin olive oil

The Parisian pizza with eggplant is a greedy variant of the traditional Neapolitan rustic. It consists of a pizza dough base, a topping of eggplant, ham, cheese and tomato pulp, and a crumbly layer of puff pastry. The combination of soft pizza and crunchy puff pastry creates a double consistency truly irresistible. Perfect for a buffet, a trip out of town or to be served at an informal dinner with friends, will win over young and old for its tasty and super stringy filling. The pizza dough is that traditional with strong flour, fresh or dry yeast, warm water, a tablespoon of extra virgin olive oil and salt. The dough is worked well until it becomes elastic and left to rise until doubled in volume. For the puff pastry, however, we opted for the pre-packaged one.

I leavening times dough depend on the temperature you have at home, but also on the season: in summer they shorten considerably, while in winter you have to be more careful keeping the bowl with the dough in a warm place and away from drafts. To avoid jump in temperaturewe advise you to leave the dough to rise in the oven that is turned off with the light on or near a sunny window.

Il stuffed of Parisian pizza leaves room for imagination: our version with aubergines is really delicious, but you can also add courgettes and very thinly sliced ​​champignon mushrooms, eliminate the cooked ham for a vegetarian version or make it even tastier with speck. Provola, on the other hand, is perfect because it is dry and, unlike mozzarella, does not release whey; to keep the filling soft and slightly moist, we take care of it tomato pulp that we have simply seasoned with salt, oil and oregano but you can use the aromatic herbs you prefer.

Find out how to prepare it by following the step by step procedure and advice.

How to prepare Parisian pizza with eggplant

Pour the flour into a large bowl and add the brewer’s yeast 1.

Stir to evenly distribute the yeast in the flour 2.

Start pouring in the lukewarm water 3.

Add the extra virgin olive oil 4.

Mix coarsely with the spoon 5.

Combine the salt 6 and mix again.

Transfer the dough to the floured surface and knead it with your hands for 5 minutes until it becomes elastic and soft 7.

Form a palla ben incordata 8.

Transfer the pizza dough to a bowl and brush the surface with extra virgin olive oil 9.

Cover with cling film 10 and let it rise until doubling the initial volume.

Cut the eggplant into slices half a centimeter thick 11.

Add the salt and brush them with extra virgin olive oil 12. Grill the aubergines on a griddle on both sides.

Season the tomato pulp with a pinch of salt and a drizzle of extra virgin olive oil 13.

Combine the oregano 14.

Arrange all the ingredients you will need to fill the Parisian pizza at your fingertips 15.

After the rising time, the dough is doubled 16.

Flip the dough directly into the oiled pan 17. Let it rest for 5 minutes.

Start spreading the dough towards the edges by applying light pressure with your fingertips 18.

The dough is rolled out and you can start composing the layers of the filling 19.

Distribute the tomato pulp leaving the edges free 20.

Sprinkle with plenty of grated Parmesan cheese 21.

Arrange the slices of cooked ham by slightly overlapping each other 22.

Add the chopped provolone 23.

Arrange a layer of grilled eggplant 24.

Cover with provolone 25.

Finally complete with a final sprinkling of grated Parmesan cheese 26.

Place the puff pastry on the pizza and gently peel off the parchment paper 27.

Close the edges by sealing them with the pizza dough below 28.

Prick the surface of the puff pastry with the tines of a fork 29.

Brush the Parisian pizza with eggplant with a drizzle of extra virgin olive oil 30.

The Parisian pizza is ready to be baked in the oven preheated to 200 ° C, static mode 31. Bake for 20 minutes in the lower part of the oven and for another 15 minutes in the central part until the puff pastry takes on a nice golden color.

Take out the Parisian pizza with eggplant 32.

Cut the Parisian pizza with eggplant into squares 33.

Once served at the table, it will be impossible to resist the temptation to grab a piece right away 34.


Parisian pizza with eggplant is excellent fresh from the oven, but also warm and cold. You can store it at room temperature for one day or in the refrigerator, well wrapped with cling film, for 2 days heating it in the oven or in the air fryer just before serving.

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