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When putting prosciutto on a pizza, do most people bake the pie with the prosciutto on or put it on after the pie is baked? I've done both and find that when I put it on before the bake, it usually winds up being very crispy, almost like bacon.
Prosciutto Di Parma; definately after the pie is done. Prosciutto Cotto on the other hand is excellent baked on the pie.