Pinsa is the perfect ally for those who love authentic flavors but don’t want to spend hours in the kitchen. That’s why it fits well with the pace of modern life: in just a few minutes, it’s ready to be enjoyed. But beware—simplicity should never mean banality!
Ham is one of the most beloved ingredients for topping baked goods, from bread to pizza. But how can you avoid unbalanced pairings? This article will guide you through five recipes starring both prosciutto crudo and cooked ham, starting with the simplest ones and moving on to those that take a few extra minutes. This way, you can make the most of your pinsa, no matter how much time you have.
Let’s start by talking about ham: you know exactly what it is, but why is it so popular, and how can you create winning combinations?
Pinsa with Ham: A Perfect Match
Pinsa and ham make a winning pair, but simply placing a couple of slices on top isn’t enough to achieve perfection. The key lies in choosing the right ham and pairing it with other ingredients that enhance its flavor and texture.
The taste of prosciutto crudo, for example, varies greatly depending on its aging process and origin. Staying in Italy, Parma ham has a delicate and sweet flavor, pairing well with fresh and creamy ingredients like buffalo mozzarella or burrata. San Daniele ham, known for its more intense flavor, holds up better against bold ingredients like arugula or sun-dried tomatoes.
The same concept applies to cooked ham, even though it’s a very different product. Cooked ham offers a soft and slightly sweet taste, making it perfect with milder ingredients. For a richer experience, you can opt for smoked cooked ham, which adds an intense and aromatic touch, or a herb-infused version, ideal with fresh cheeses and grilled vegetables.
Pinsa with Prosciutto Crudo and Mozzarella
A timeless classic, but with a few tweaks that can make all the difference!
Preparation time: 5 minutes
Difficulty: Easy
Finish baking the pinsa at 250°C (480°F) for about 5 minutes. If you prefer melty and slightly golden mozzarella, add it before baking; if you want to keep it fresh and creamy, tear it into pieces and place it on top right after baking. Once out of the oven, add the slices of prosciutto crudo to preserve its texture and flavor. Drizzle with extra virgin olive oil, and for an extra touch, add a few fresh basil leaves and/or a sprinkle of black pepper. No extra salt needed—the prosciutto takes care of that!
Pinsa with Stracchino and Cooked Ham
Creamy and comforting, this pinsa enhances the sweetness of cooked ham with the freshness of stracchino cheese.
Preparation time: 5 minutes
Difficulty: Easy
Spread stracchino over the base before baking. The heat will make the cheese even creamier. Once baked, place the slices of cooked ham on top so they stay soft and juicy. For an extra touch, try adding a few crumbled walnut pieces.
Pinsa with Prosciutto Crudo and Cherry Tomatoes
A simple yet winning combination that plays with the contrast between the sweetness of ham and the acidity of cherry tomatoes.
Preparation time: 7 minutes
Difficulty: Easy
Cut cherry or date tomatoes in half and season them with olive oil, salt, and oregano. Meanwhile, bake the pinsa alone for 3 minutes, then add the tomatoes and put it back in the oven for another 2–3 minutes—this softens them slightly without drying them out. Once out of the oven, place the prosciutto crudo on top, drizzle with extra virgin olive oil, and for a final flavor boost, add a few Parmigiano Reggiano shavings.
Pinsa with Prosciutto Crudo, Burrata, and Sun-Dried Tomatoes
Here’s where things get interesting: the burrata adds extraordinary creaminess, while the sun-dried tomatoes bring an intense flavor. Be mindful of the balance between the saltiness of both ingredients!
Preparation time: 8 minutes
Difficulty: Easy/Medium
Bake the pinsa for 5 minutes, and while it’s in the oven, slice the sun-dried tomatoes into thin strips and season them with olive oil. Once the pinsa is out of the oven, add the burrata (torn into pieces by hand) and the sun-dried tomatoes. Finally, place the prosciutto crudo on top and finish with a drizzle of olive oil and freshly ground black pepper. As mentioned earlier, be mindful of the quantity of prosciutto and tomatoes!
Pinsa with Cherry Tomatoes, Prosciutto Crudo, Grilled Zucchini, and Stracciatella
The perfect balance of freshness, saltiness, and creaminess, with an irresistible mix of textures and flavors.
Preparation time: 10–15 minutes
Difficulty: Medium
Start by grilling thin slices of zucchini on a hot grill, turning them after a couple of minutes. Meanwhile, bake the pinsa as usual, at 250°C (480°F) for 5 minutes. Once ready, add the grilled zucchini, the cherry tomatoes (previously halved and seasoned with olive oil and a pinch of salt), and the stracciatella cheese. Finish by placing the prosciutto crudo on top and adding a few drops of balsamic vinegar.
