Parma pizza

It is pizza topped with Parma ham, often served with rocket and shavings of hard cheese. The ham’s delicate, savoury flavour is best kept from drying out in a long bake.

Add it after baking for soft, silky slices, or during the final minute if you want it warmed through. Put the dough and other toppings in the oven first, then drape the ham over the hot pizza.

Warm a slice in a dry frying pan over a medium-low heat, covered, for about 4–6 minutes; uncover for the last minute to crisp the base. Add fresh rocket after reheating.

Refrigerate it in a covered container within 2 hours of serving and eat it within 3 days. Reheat until steaming hot; add any fresh rocket only after reheating.

Rocket, shaved Parmesan-style cheese and a little balsamic glaze are familiar accompaniments. A crisp green salad or roasted aubergine makes a good side without competing with the ham.

Use another thinly sliced cured ham, such as prosciutto, and add it after baking so it stays tender. For a meat-free topping, try grilled courgette and a few olives.

Parma pizza is usually topped with thin slices of cured Parma ham, often added after baking; ham pizza commonly uses cooked ham baked with the other toppings. Ham pizza has 193 kcal per 100 g, compared with 205 kcal per 100 g for Parma pizza.