Parisian Pizza With Ricotta and Tuna. Very good, fragrant, nice to see and very pleasant to taste. Too bad that many people do not know it. We've been busy in the past on our site of this delight, we did it who and who Two excellent articles that explain how to prepare this special pizza.

Today, we are given the incessant demands of our readers, I wanted to post the video of the preparation of the Paris, but with a pleasant variant.

For those who do not know it yet, I summarize briefly how it is made:

The Parisian Pizza is composed of two layers, the first layer prepared with a classic for pizza dough to which are added the ingredients that will be filling. The hat or cap that will cover the whole is done with puff pastry.

The classic Parisian is prepared with stuffed tomato and mozzarella, but in our case, for today's recipe we have prepared an exquisite filling Tomato, cottage cheese from cow and tuna slices in extra virgin olive oil.

Parisian Pizza With Ricotta and Tuna

This morning in our labs Our pizza school we have prepared a breakfast.

The preparation is very simple. First we laid out a ball of dough for pizza from a long maturation in cold storage. We added the tomato, cottage cheese and tuna crumbled. Covered all with the puff pastry, taking care to carefully close the edges to prevent leakage of the filling during cooking. We regularly practiced holes on the surface to have no problems of swelling during baking. A little oil extra virgin olive oil, salt and rosemary. Immediately in the oven for a few minutes and … Breakfast is ready.

Parisian Pizza With Ricotta and Tuna

The video of the preparation:

VIDEO

 

 

 

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The pizza Paris is one of the most classic rustic pizzas belonging to the Neapolitan cuisine and traditions. It's not a pizza dish that you will find in restaurants or pizzerias able to order from the comfort of the table, but you can find it in rotisserie and in many pizzerias takeaway. If you're planning a trip out to Naples, revenue in any "pizzetteria" and ordered a slice of pizza in Paris. The Neapolitans are fond of their culinary traditions, and wherever they go with export if jealously the secrets of their specialties, I got to find the pizza Parisian also take away pizzeria in Milan and elsewhere in the peninsula.

It is very special as the type of pizza, is a rustic stuffed, the lower layer is done with the classic pizza dough, the filling is made with tomatoes, baked sliced ​​ham and provolone cheese type also cut it into slices, the top layer is made with puff pastry, crispy and tender at the same time.

Pizza recipe Parisian

The pizza Paris is very easy to prepare at home, and even cooking made with the oven at home is not very difficult. The greatest difficulty is the fact that the preparation of the dough for pizza and the preparation of puff pastry requires a long time, so many are those who decide to buy at the supermarket for a basic pizza ready, a roll of puff pastry ready and 20 minutes realize this recipe. In case you are going to prepare you for the pizza dough, you can follow all instructions in our previous article. If you are a true lover of the kitchen, and you are going to also prepare the pastry fast, you can see our recipe by clicking here.

Preparing Pizza Paris

With a paintbrush, grease the base of the pan with extra virgin olive oil and with your fingers, flattened dough for pizza.

Season with tomato, add the slices of ham and provolone cheese, sliced.

Once the work of filling, cover the top with a layer of pastry. Pursuing here and the holes with the tip of a knife to avoid bulges during the cooking stage.

Preheat your oven to good 200 degrees and bake the pizza for about Paris 20 minutes. When the dough has reached a perfect golden brown, you can crank out your pizza rustica.

This pizza is great to serve as a partition in the morning, or as a snack for your kids. It keeps perfectly for the next day in the rare cases where the remaining leftovers.

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Paris and the Parisians on wikipedia

Puff pastry is composed of many layers of dough made with flour and water base, alternating with a layer of butter. During baking the water contained between the various superimposed layers evaporates, the steam is trapped between the layers to increases in volume, The mixture is then "browse". Puff pastry is ideal for making quiches, rustic, yarrow, croissants and lots of recipes.

Reading here and on the internet and among the many recipe books, the preparation of puff pastry is described as a complex process that takes a long time, This discourages anyone willing to prepare it at home and encourages them to buy it ready at the supermarket, often at the expense of the fragrances and freshness. I do this work for a long time, I had the opportunity to work with many professional chefs, Many of these are gone by the wayside, but one in all I was impressed in the mind, and all his advice I have been helpful in the daily performance of my work: Chef Ulderico Traini, that even today with his creations delight thousands of customers. One morning he came to work at the last minute reservation for a buffet at lunchtime, missing a few hours upon arrival and the chef told me without any concern: Dear Cicchi, Today we prepare the pastry fast 10 minutes. The story ends here, but I want to make you a nice gift by providing you the recipe to make the pastry fast at home in no time.

Quick Puff Pastry recipe in 10 Minutes

Difficulty: Very easy.

These doses will give 700 grams of pasta dough

Ingredients:

250 grams of flour "00"

160 ml of cold water

250 grams of butter.

Pour flour and water in a bowl and knead until a smooth dough. Take the stick of butter and cut into thick slices 1 centimeter.

With the help of a rolling pin flattened ball of dough (1 centimeter).

Arrange the slices of butter in the center of the dough as shown below.

Can close the dough by 4 sides as the figure below.

Roll out the dough with a rolling pin and then fold it in 3 parts as in the image below. During this operation, sprinkle with plenty of flour.

Well, we are well on track!! This operation of writing with a rolling pin, dusting of flour and fold the dough in 3 parties must be repeated 6 times.

Here ready your puff pastry. Store it in the fridge. Success is guaranteed, There are possibilities of errors, You can roll it from left to right, vice versa, upside down, bent 7 times instead of 6, the pastry is your, ready to use. You can divide the dough into two parts obtained and use it in 2 different occasions, it keeps perfectly in freezer.

Try making this recipe to your house and leave your comment on this page.

If you want to know more on the pastry consults wikipedia