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Overhead view of Parigina pizza cut into squares on a wooden board

Parigina Pizza (Neapolitan Ham & Cheese Stuffed Pizza)

Parigina pizza is a classic Neapolitan street food made with soft pizza dough on the bottom, a rich layer of tomatoes, ham, and melty cheese in the middle, and flaky puff pastry on top. It’s hearty, portable, and so comforting.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10 people
Course: Main Course, Snack, Street Food
Cuisine: Italian (Neapolitan)
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Pizza Dough
  • 3 cups flour Caputo 00 or King Arthur Bread Flour recommended
  • 1¼ cups lukewarm water
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • 1 teaspoon fine sea salt
For the Filling
  • 1 can 28 oz whole San Marzano tomatoes, drained well
  • 8 –10 fresh basil leaves
  • 12 oz prosciutto cotto or quality deli ham thinly sliced
  • 11 –12 oz provolone or provola cheese sliced (or low-moisture mozzarella)
For the Top Layer
  • 1 sheet all-butter puff pastry thawed
  • 1 egg + 1 tablespoon water egg wash

Method
 

Make the Pizza Dough
  1. Mix lukewarm water, yeast, and sugar in a bowl. Let it sit 5 minutes until foamy.
  2. Add olive oil, salt, and 2 cups of flour. Mix well.
  3. Add the rest of the flour a little at a time until a soft dough forms.
  4. Knead by hand for 8–10 minutes (or with a mixer for 5 minutes) until smooth and elastic.
  5. Place the dough in an oiled bowl, cover, and let rise for 1 hour at room temperature.
  6. For better flavor, refrigerate overnight. Take dough out 1 hour before shaping.
Prepare the Filling
  1. Drain the San Marzano tomatoes in a sieve for 10 minutes.
  2. Break them gently with a fork. You want a thick, not watery, sauce.
  3. Keep basil, ham, and cheese ready.
Shape the Dough
  1. Oil a 10×15-inch baking sheet.
  2. Place the dough in the center and stretch it gently with your fingertips toward all corners.
  3. If the dough resists, cover and rest for 10 minutes, then continue.
  4. Once stretched, cover with plastic wrap and let rest 20 minutes.
Assemble the Parigina
  1. Spread the drained tomato evenly over the dough (thin layer).
  2. Add pieces of prosciutto cotto evenly over the tomatoes.
  3. Tuck basil leaves in between.
  4. Cover the entire surface with slices of provolone (this protects the puff pastry from moisture).
  5. Roll the puff pastry sheet slightly to smooth creases, then lay it on top.
  6. Trim any excess pastry, leaving a small overhang.
  7. Press edges gently to seal the pastry to the dough.
  8. Brush the top with egg wash.
  9. Prick the pastry 10–12 times with a fork to release steam.
Bake
  1. Preheat oven to 390°F (200°C).
  2. Bake for 45–50 minutes, until the puff pastry is deep golden and the bottom crust is cooked and lightly browned.
  3. If the top browns too quickly, tent loosely with foil.
  4. Remove from oven and cool for 10–15 minutes before cutting.
Serve
  1. Cut into squares and serve warm or at room temperature.

Notes

  • Make sure the tomatoes are really well drained. Too much liquid will prevent the bottom from crisping.
  • The cheese layer is important—it acts as a moisture shield so the puff pastry stays flaky.
  • This tastes great warm, room temperature, and even cold.
  • Leftovers reheat best covered with foil at 350°F.
  • You can assemble the entire pizza ahead, refrigerate, and bake later. Just add 5–10 minutes to the baking time.