Salumi on pizza – salsiccia, prosciutto, mortadella
What goes into the oven and what goes on afterwards. A guide to salsiccia, prosciutto crudo, mortadella, pancetta and the limits of supermarket salami.
Quick answer: Raw sausage such as salsiccia bakes in the oven together with the pizza. Cured meats such as prosciutto crudo, mortadella and pancetta go on after baking – otherwise they dry out, turn hard and can end up closer to a crisp than a soft slice.
What goes into the oven
Salsiccia (Italian pork sausage, often with fennel) is raw when it goes on and needs the full baking time to cook through – break it into smaller pieces rather than whole slices for more even cooking.
What goes on afterwards
Prosciutto crudo, mortadella, pancetta and the like are already prepared (dry-salted or aged) cured meats. The heat of the oven only melts away the fat and burns the edges – add them straight after baking instead, and they keep their soft, silky texture.
Supermarket substitutes
Everyday supermarket salami and ham work as a stopgap, but often differ in saltiness and fat content from the Italian originals – start with a smaller amount and adjust. See the order for all toppings in topping order.
Recipes with cured meats: salsiccia e friarielli, crudo e rucola, mortadella e pistacchio and diavola.
