Prosciutto pizza

Add prosciutto crudo after the pizza comes out of the oven so it stays soft and delicate. Prosciutto cotto can go on before baking, since it is cooked ham and holds up well to the heat.

Heat the oven to its highest setting, usually 240–250°C, with a baking tray or pizza stone inside. Slide the topped pizza onto the hot surface and bake for about 7–10 minutes, until the crust is browned and the cheese is bubbling; add prosciutto crudo afterwards.

Mozzarella, mushrooms and a little tomato make a familiar combination; rocket leaves added after baking bring a peppery contrast. Use a light hand with salty cheese or olives, as prosciutto is already savoury.

Refrigerate leftovers in a covered container within two hours of serving and eat them within three to four days. Reheat slices on a tray at 180°C for about 5–8 minutes, or in a covered frying pan over a low heat until piping hot.

Yes. Freeze slices in a single layer until firm, then pack them airtight; use within about two months for the best texture. Reheat from frozen at 180°C until hot in the centre, usually about 10–15 minutes.

Not always: prosciutto crudo is air-cured and is often laid on the pizza after baking, while prosciutto cotto is cooked ham and is usually baked with the toppings. A pizza labelled simply “ham” may use a different cooked ham.