Prosciutto Pizza
Pizza with prosciutto, mozzarella, and tomato sauce.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Pizza, as a concept, dates back to ancient civilizations, but the modern form we recognize originated in Naples, Italy. The addition of toppings like prosciutto reflects a later evolution, utilizing regionally available cured meats and cheeses to enhance the traditional flatbread. The combination is a relatively recent development influenced by culinary trends and the desire for more flavorful and complex pizzas.
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Prosciutto pizza, while not as deeply rooted in Italian culture as Margherita pizza, embodies the Italian appreciation for quality ingredients and simple preparations. It represents a modern adaptation of a classic dish, often enjoyed in both casual and more upscale settings.
Regional Variations
The specific type of prosciutto used can vary depending on the region, influencing the final flavor profile. For example, Prosciutto di Parma or Prosciutto di San Daniele may be preferred for their distinct qualities.
Pizza as a Social Food
Pizza, including prosciutto pizza, is often shared among friends and family, promoting a sense of community and togetherness. It's a popular choice for informal gatherings and celebrations.
Modern Interpretation
Prosciutto pizza showcases how Italian cuisine continues to evolve, incorporating new ingredients and techniques while still honoring traditional flavors. It is a fusion of classic pizza making with quality ingredients.
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Prosciutto pizza offers a delightful balance of salty, savory, and creamy flavors.
The salty and slightly sweet prosciutto contrasts beautifully with the creamy, mild mozzarella and the tangy tomato sauce. The crust provides a neutral base, while the high heat of the oven caramelizes the sugars and creates a harmonious blend of textures and tastes. Fresh basil, often added after baking, provides a bright, herbaceous counterpoint to the richer flavors.
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Add Prosciutto Post-Bake
Adding the prosciutto after baking preserves its delicate flavor and texture. Baking prosciutto can make it dry and overly salty. Instead, place thinly sliced prosciutto on the hot pizza just before serving.
Use Fresh, High-Quality Ingredients
Opt for fresh mozzarella, ripe tomatoes for the sauce, and high-quality prosciutto. The better the ingredients, the more delicious the pizza will be.
Control the Salt
Prosciutto is already salty, so be mindful of the amount of salt added to the tomato sauce and dough. Taste as you go to avoid an overly salty final product.
Consider Other Toppings
Other toppings that complement prosciutto include arugula, figs, balsamic glaze, or shaved Parmesan cheese.
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