Parigina Napoletana
A savory snack found at local bars or bread bakeries, andtypically served as a mid-morning snack, or at afternoon aperitivo.
Equipment
- 9.5x13 baking sheet
- wax paper
Ingredients
- 1 ball pizza dough
- 1-2 sheets frozen puff pastry (thawed)
- 12-14 oz. tomato sauce
- ½ lbs. smoked ham, sliced extra thin
- ½ lbs. provola or mozzarella (sliced into large wide strips)
- 2 tbsp extra virgin olive oil
- 1 egg
- 2 tbsp milk
Instructions
- Stretch out the pizza dough and flatten using a rolling pin.
- Place the dough into 9.5x13 baking sheet lined with wax paper.
- Drizzle dough with the olive oil.
- Using a tablespoon, spread tomato sauce over the dough. (You don't have to use all the sauce. Just enough to offer a coating like a pizza.)
- Lay the thinly sliced smoked ham on top, then layer on top the slices of cheese.
- Roll out the puff pastry (already thawed), and poke it with a fork.
- Lay the puff pastry on top of the cheese.
- In a small bowl, crack 1 whole egg. Add 2 tablespoons of milk and beat well.
- Brush the egg+milk mixture onto the puff pastry.
- Bake in 400℉ (200℃) oven for about 20 minutes, or until golden brown on top.
- Remove and let cool for 10 minutes, then slice into rectangles (should be about 8 pieces).
- Serve immediately or reheat for later.