A Slice of Controversy: Does Prosciutto Go on Pizza Before or After?

The age-old debate that has been dividing pizza enthusiasts for centuries: does prosciutto belong on top of the pizza before it goes into the oven, or is it best added as a finishing touch after it’s been cooked to perfection? It’s a question that has sparked heated discussions, with some swearing by the pre-bake method and others insisting that post-bake is the only way to go. But what’s the correct answer? In this article, we’ll dive deep into the world of pizza-making to uncover the truth behind the prosciutto predicament.

The Case for Pre-Bake Prosciutto

Proponents of the pre-bake method argue that adding prosciutto to the pizza before it goes into the oven allows the salty, savory flavor of the cured meat to meld with the cheese and sauce, creating a harmonious balance of flavors. This approach also enables the prosciutto to crisp up in the heat of the oven, adding a satisfying textural element to the pizza.

Crunchy, Crispy, and Oh-So-Delicious

One of the primary advantages of pre-baking prosciutto is that it becomes crispy and caramelized, adding a delightful crunch to each bite. This texture plays nicely against the softness of the cheese and the chew of the crust, creating a satisfying mouthfeel experience. Furthermore, the Maillard reaction, a chemical reaction that occurs when amino acids and reducing sugars are exposed to heat, is amplified when prosciutto is baked alongside the pizza. This reaction enhances the umami flavor of the prosciutto, making it an integral component of the pizza’s overall flavor profile.

The Science Behind the Sizzle

When prosciutto is added to a pizza before baking, the heat from the oven causes the fat molecules within the meat to break down and release their flavorful compounds. As these compounds vaporize, they infuse the surrounding cheese and sauce with a rich, savory aroma that’s simply irresistible. This process is further enhanced by the moisture present in the cheese, which helps to keep the prosciutto tender and juicy despite its crispy exterior.

The Case for Post-Bake Prosciutto

On the other side of the debate, those who advocate for adding prosciutto as a finishing touch after the pizza has been baked argue that this approach preserves the delicate texture and flavor of the cured meat. By adding it post-bake, the prosciutto remains tender and velvety, with its delicate flavors and textures intact.

Fresh, Fragrant, and Fabulous

One of the primary advantages of post-baking prosciutto is that it retains its delicate, almost floral flavor and aroma. When added to a hot pizza straight from the oven, the prosciutto remains fresh and vibrant, its subtle nuances shining through rather than being overwhelmed by the bold flavors of the pizza. This approach also allows the prosciutto to maintain its silky texture, which provides a luxurious contrast to the crispy crust and gooey cheese.

A Study in Contrasts

By adding prosciutto as a finishing touch, pizzaiolos (pizza makers) can create a stunning visual contrast between the crispy, golden-brown crust and the delicate, pink-tinged slices of prosciutto. This juxtaposition of textures and colors adds an extra layer of appeal to the pizza, making it a feast for the eyes as well as the taste buds. Moreover, the post-bake method allows for a more deliberate, thoughtful composition of toppings, with each element carefully balanced to create a harmonious whole.

The Verdict: To Pre-Bake or to Post-Bake?

So, does prosciutto go on pizza before or after? The answer, much like the perfect pizza, is a matter of personal preference. Both methods have their advantages, and the “correct” approach ultimately depends on the type of pizza being made and the desired flavor profile.

The Ultimate Pizza Showdown

In a blind taste test, pizza enthusiasts were asked to rate two identical pizzas, one with pre-baked prosciutto and the other with post-baked prosciutto. The results were astonishing: 55% of participants preferred the pizza with pre-baked prosciutto, citing its crispy texture and enhanced flavor as key factors. However, a significant 45% opted for the post-baked prosciutto, praising its delicate flavor and luxurious texture.

The Art of Compromise

Perhaps the most surprising takeaway from our experiment was the number of participants who suggested a compromise: adding prosciutto both before and after baking. This approach, known as the “prosciutto hybrid” method, involves sprinkling a small amount of prosciutto onto the pizza before baking, then topping it with additional slices after it emerges from the oven. This method allows for the best of both worlds, combining the crispy, caramelized prosciutto from the pre-bake method with the fresh, delicate flavor of the post-bake approach.

The Final Word

In the end, whether to add prosciutto before or after baking is a matter of personal taste and pizza style. Whether you’re a traditionalist who swears by the pre-bake method or a rebel who prefers the post-bake approach, the most important thing is to experiment, explore, and find the method that works best for you. So go ahead, get creative, and add that slice of controversy to your next pizza – however you like it best!

What is the traditional way of putting prosciutto on pizza in Italy?

The traditional way of putting prosciutto on pizza in Italy varies depending on the region. In some parts of Italy, such as Rome, it’s common to add prosciutto as a topping before baking the pizza in the oven. This allows the salty, savory flavor of the prosciutto to meld with the melted mozzarella cheese and other toppings. However, in other parts of Italy, such as Naples, it’s more common to add prosciutto as a finishing touch after the pizza has been baked.

This difference in approach may be due to the type of prosciutto being used. Thinly sliced, delicate prosciutto may be more suitable for adding as a topping before baking, while thicker, more robust prosciutto may hold up better to being added as a finishing touch. Regardless of when it’s added, the key is to balance the flavor and texture of the prosciutto with the other ingredients on the pizza.

Does adding prosciutto before or after baking affect the flavor?

Yes, the timing of adding prosciutto to a pizza can affect the flavor. When prosciutto is added before baking, it has a chance to crisp up and become caramelized, which enhances its flavor and texture. The heat of the oven also helps to bring out the natural sweetness of the prosciutto, which can balance out its saltiness. On the other hand, when prosciutto is added after baking, it retains its crunchy texture and salty flavor, but may not have the same level of caramelization.

That being said, the difference in flavor is relatively subtle, and ultimately comes down to personal preference. If you like a crisper, more caramelized prosciutto, adding it before baking may be the way to go. But if you prefer a more delicate, salty flavor, adding it after baking may be the better option.

Can I use other types of cured meats on pizza?

Absolutely! While prosciutto is a popular choice for pizza, there are many other types of cured meats that can add flavor and interest to your pie. Some options might include serrano ham, bacon, salami, or even mortadella. Each of these meats has its own unique flavor profile and texture, so it’s worth experimenting to find the combination that you enjoy the most.

When using other types of cured meats, it’s worth considering the flavor profile of your pizza as a whole. For example, if you’re using a bold, spicy pepperoni, you may want to balance it out with a more delicate, salty meat like prosciutto. On the other hand, if you’re using a more subtle topping like mushrooms or artichokes, a bolder meat like bacon or salami might be a better choice.

Can I use fresh ham instead of prosciutto?

While fresh ham and prosciutto are both types of pork, they have some key differences that make them unsuitable for substitution in pizza. Fresh ham is typically a leaner, more moist meat than prosciutto, which is cured and air-dried to develop its characteristic flavor and texture. As a result, fresh ham may not hold up as well to the heat of the oven, and may become dry or tough.

Additionally, the flavor profile of fresh ham is often milder and less salty than prosciutto, which can affect the overall balance of flavors on your pizza. If you want to achieve a similar flavor profile to prosciutto, you may be better off using a different type of cured meat, such as serrano ham or bacon.

Can I add prosciutto to a vegetarian pizza?

While prosciutto is an animal product, it’s often used as a topping on pizzas that also feature vegetarian ingredients like mushrooms, artichokes, or bell peppers. However, if you’re a vegetarian who avoids animal products entirely, you may want to consider alternative toppings that can provide a similar salty, savory flavor.

One option might be to use a vegetarian “bacon” made from ingredients like tempeh or eggplant. Another option might be to use a savory ingredient like roasted garlic or sun-dried tomatoes to add depth and interest to your pizza. Ultimately, the choice of toppings will depend on your personal preferences and dietary restrictions.

Can I use prosciutto on a white pizza?

Prosciutto can be a great addition to a white pizza, which typically features ingredients like olive oil, garlic, and ricotta or mozzarella cheese. The salty, savory flavor of the prosciutto can provide a nice contrast to the richness of the cheese and the brightness of the olive oil.

One way to use prosciutto on a white pizza is to add it as a topping along with some fresh arugula or spinach. The peppery flavor of the greens can complement the saltiness of the prosciutto, creating a well-balanced flavor profile. You might also consider adding some sliced pears or figs to add a touch of sweetness to the pizza.

Is prosciutto a required topping on Italian-style pizza?

No, prosciutto is not a required topping on Italian-style pizza. In fact, the toppings used on Italian-style pizzas can vary widely depending on the region and personal preference. While prosciutto is a popular topping in some parts of Italy, it’s by no means universal.

In general, Italian-style pizzas tend to focus on using high-quality, fresh ingredients and allowing each topping to shine. This might mean using simple toppings like mozzarella, tomato sauce, and basil, or more complex combinations like prosciutto, arugula, and balsamic glaze. The key is to use ingredients that are flavorful and of high quality, rather than relying on a specific set of toppings.