Proscuitto on Pizza...??
Proscuitto on Pizza...??
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Proscuitto on Pizza...??
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Post #1 - May 7th, 2009, 6:00 pmI have decided to make a pizza tonight that will include proscuitto, mortadella, red peppers, sauteed onions and mozarella. Is my best bet to put the meats on before or after I bake the pizza? I have my boboli crust and pizza sauce (authentic, no, tasty-- yes) and and just curious as to how good or bad this could turn out....
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Post #2 - May 7th, 2009, 6:20 pmput it on before.i used to milk cows
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Post #3 - May 7th, 2009, 6:30 pmIMO, cooking prosciutto ruins the texture. I always drape it on the top of the pie immediately after pulling it from the oven.
Bill/SFNM
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Post #4 - May 7th, 2009, 9:41 pmDefinitely agree with Bill. Put it on after.
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Post #5 - May 8th, 2009, 5:03 amBill/SFNM's word is gospel on the subject for me. Good thing that I independently happen to agree on this one
The heat of the pizza fresh from the oven will warm the prosciutto more than sufficiently. (Unless you want baked prosciutto...which will dry out, become chewy...) Good luck!
Gypsy Boy
"I am not a glutton--I am an explorer of food." (Erma Bombeck)
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Post #6 - May 8th, 2009, 6:51 amput it on after.i used to milk cows
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Post #7 - May 8th, 2009, 8:27 amI agree with putting it on after. But you could always put one piece on before cooking to see for yourself how it compares.
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Post #8 - May 8th, 2009, 8:33 amactually i eat the prosciutto while i make the pizza and then put it on while it cooks. i had it that way in rome, so i figured it was OK. i made a killer pizza with mortadella "ribbons," chopped garlic and olive oil the other day. (no cheese or sauce).i used to milk cows
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Post #9 - May 8th, 2009, 9:09 amHeating a Boboli crust is not the same as baking a fresh pizza at 600 degrees, so there may not be that much difference in when you put on the meat.
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Post #10 - May 8th, 2009, 11:55 amI too prefer proscuitto to be put on after... with a little arugula and parm cheese shavings... sigh...
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Post #11 - May 8th, 2009, 3:45 pmDefinitely after; it will taste much better and have a better texture that way.
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Post #12 - May 8th, 2009, 6:52 pmrickster wrote:Heating a Boboli crust is not the same as baking a fresh pizza at 600 degrees, so there may not be that much difference in when you put on the meat.
Of course a fresh crust properly made is better than Boboli. What does that have to do with the question at hand. A Boboli is better than no pizza at all.
