Prosciutto crudo pizza (Italian)

One of the nicest specialties of Italian delis. The prosciutto crudo (raw ham) has a specific taste you either love or hate, but it's definitely one of the most culturally significant icons of the Italian cuisine (sort of the counterpart of the Spanish jamon serrano). Prosciutto crudo pizza, consequently, is to be found in almost every better-than-average pizza place. This is how to make it at home. Enjoy :)

Last year: Saumon et poireaux en papillote (Salmon and leeks en papillote) (French).
Two years ago: Hoddeok (Korean pancakes) (vegan version).
Three years ago: Grilled cheese (halloumi) and veggies on bulgur (Greek).
Four years ago: Scottish cardamom griddle scones with butter and honey.



Ingredients (serves 2-3):

• our crispy and thin pizza crust (actually, as you can notice, I used store-bought pizza crust this time, but that doesn't mean I don't recommend the homemade version)
• 5 tablespoons tomato sauce
• 1 teaspoon Italian herbs
• 1-2 tablespoons extra virgin olive oil
• 100 g mozzarella cheese
• 100 g prosciutto crudo

Preheat oven to 200 degrees C. Spread the pizza dough and spoon the tomato sauce all over it.

Put it in the oven and bake it for 20 minutes (or for just 5 minutes short of its regular baking time, depending on the dough you're using). Remove it from the oven.

Slice the mozzarella and arrange it on top of the pizza. Sprinkle the herbs and the olive oil on top:

Put it in the oven and let it bake for 5 more minutes, just enough to get the cheese a bit melted but not too dry or scorched (as mozzarella tends to do at longer baking times).

After it's completely baked, wait for it to cool a bit, then arrange the prosciutto crudo slices on top of it.
Slice and it's done, dig in! :)