Prosciutto

[Tbombs34]

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. 

[Bill/SFNM]

Others will disagree, but the quickest way to destroy prosciutto is to cook it. I always put it on after baking.

[Pizza Rustica]

I agree with Bill, the best way is after the bake. Before creates an oiliness and turns if flavorless. The whole point of a prosciutto is to enjoy it uncooked. If you want cooked you should do a pancetta instead.

[Tbombs34]

I agree with you both.  I just saw a picture of a pizza where the prosciutto was put on before baking so I was curious to get the opinion of those on this forum. 

[Matthew]

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.

[sourdough girl]

Prosciutto Di Parma; definately after the pie is done.  Prosciutto Cotto on the other hand is excellent baked on the pie.

I have to agree... I just bought some Prosciutto di Parma at Central Market last week.... it is so silky and almost buttery with a very mild flavor compared to the domestic prosciutto... it would be a crime to cook it. OTOH, the domestic is more salty and "stringy" and I like it better with the edges slightly charred, so I put it on under the cheese, before the bake.

~sd

[jeff v]

Not really sure I get the crispy Prosciutto trend of the past couple years-it's running rampant.

[lilbuddypizza]

IMHO, if it is under other ingredients like cheese, put it on at the start. If it is on top, then put it on after you take it out of the oven and then let the pie rest for 10 minutes.

[Jack]

I'd put it under the cheese, like I do with any heat sensative ingredient, like broccoli.

Jack

[Pigslips]

I've thought that Prosciutto and for that matter basil or any leaf should be placed on after cooking but then wilted.

[Jackie Tran]

The few times I've used it I've taken strips and rolled it up or balled it into little chunks and put it on before the bake.  Gave it a few crispy edges to the outside but the inside was semi cooked?  It was good.  Next time, I'll definitely try it after the cook.  Makes sense.