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Pizza Parigina Napoletana | Crispy, Flaky & Cheesy
(0)
45 min
Under an hour
Knuspr-Küche
Die Pizza Parigina ist der legendäre Streetfood-Klassiker aus Neapel: Unten ein krosser Pizzateigboden, in der Mitte eine herrlich cremige, saftige Käsefüllung aus Ricotta, Mozzarella und Parmesan auf fruchtiger Tomatensauce – und oben eine goldbraun aufgegangene, blättrig-zarte Blätterteigdecke. Perfekt als herzhafter Herbstgenuss!
Preparation method
Preparation & filling
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper.
In a bowl, mix the tomato passata with olive oil, dried oregano, salt, and ground black pepper. Drain the mozzarella well and cut into small cubes. Stir the ricotta with half of the grated Parmesan until creamy.
Layering & baking
Unroll the ready-made pizza dough and place it directly onto the prepared baking sheet. Prick the dough evenly several times with a fork.
Chef's tip
To ensure the pizza crust gets nice and crispy on the bottom and the puff pastry does not get soggy, drain the mozzarella thoroughly on paper towels before using.
Pizza Parigina tastes wonderfully juicy fresh from the oven, but is also ideal for meal prep or served as finger food at room temperature.
Ingredients
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