Pizza Parigina with Speck Alto Adige PGI
Soft pizza dough, Speck Alto Adige PGI, cheese and a crisp puff pastry topping.
Dish: Main course
Difficulty: Easy
Preparation time: 25 min
Rest time: 180 min
Cooking time: 40 min
A recipe by: Julia Morat
Ingredients
Serves for
1
baking tray (40 x 30 cm)
For the dough
- 450 Grams type 0 flour
- 1 Teaspoon sugar
- 4 Grams dried yeast
- 325 Grams lukewarm water
- 8 Grams salt
- 20 Grams olive oil
For the filling
- 400 Grams tomato pulp
- salt to taste
- olive oil to taste
- 300 Grams cheese(e.g. Edamer, caciocavallo,…)
- 200 Grams Speck Alto Adige PGI (sliced)
Additionally
- olive oil (for greasing the baking tray) to taste
- 1 Piece roll rectangular puff pastry
- 1 Piece egg
Pizza Parigina with Speck Alto Adige PGI
Total time 245 min
- To prepare the Pizza Parigina with Speck Alto Adige PGI, place the flour, sugar, dried yeast and lukewarm water in a bowl and mix roughly. Add the salt and olive oil, then knead until you have a smooth, even dough.
- Shape the dough into a ball, cover and leave to rise in a warm place until it has tripled in volume. This will take around 2 hours and 30 minutes.
- Meanwhile, place the tomato pulp in a fine-mesh sieve and leave it to drain for around 10 minutes to remove any excess liquid and prevent the filling from becoming watery.
Transfer the tomato pulp to a small bowl, season with salt and a drizzle of olive oil, then set aside. - Cut the cheese into cubes.
- Grease a 40 x 30 cm baking tray with olive oil and place the dough on it. Use your hands to stretch it into a rectangle measuring approximately 40 x 26 cm, adjusting the size to match your sheet of puff pastry.
- Cover and leave to rise for another 30 minutes.
- Meanwhile, preheat the oven to 200°C (conventional).
- Spread the tomato pulp over the entire surface of the dough, leaving a border of around 1 cm. Arrange the slices of Speck Alto Adige PGI on top and scatter over the cheese cubes.
- Unroll the puff pastry and place it over the filling. Seal the edges well.
- Prick the surface several times with a fork and brush with the beaten egg.
- Bake at 200°C on the lowest shelf of the oven for 20 minutes. Then move the tray to the middle shelf and bake for a further 20 minutes or so, until golden brown.
- Remove the Pizza Parigina from the oven, leave it to rest for 5 minutes, then cut into squares and serve.
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