Pizza Mimosa con Stracciata Affumicata, Pannocchia Bollita e Tostata e Prosciutto Cotto

Pizza Mimosa con Stracciata Affumicata, Pannocchia Bollita e Tostata e Prosciutto Cotto is a contemporary Italian pizza that reinterprets the classic mimosa salad—traditionally made with eggs, mayonnaise, and tuna—into a savory pie format. The dish originates from **Sapori Sociali** in Ercolano, Italy, as documented by creator *Jana Food Porn*. Its name derives from the mimosa flower, evoked by the sunny yellow hue of the toppings.

Key ingredients include a base of smoked stracciata cheese, which provides a creamy, smoky foundation. Boiled and toasted corn (pannocchia) adds a sweet, charred crunch, while prosciutto cotto contributes a delicate, salty ham flavor. A great version balances these elements: the corn must be toasted to bring out its natural sugars without burning, the stracciata should be generously applied to ensure every bite is rich, and the prosciutto cotto is best added after baking to preserve its tender texture.

Regional variations are emerging as Italian pizzerias experiment with non-traditional toppings. Some chefs substitute the smoked stracciata with burrata or smoked mozzarella for a milder profile, while others add a drizzle of honey or a sprinkle of chili flakes to contrast the sweetness of the corn. The dish exemplifies the modern Neapolitan trend of incorporating local, seasonal ingredients into pizza, celebrating the region’s agricultural bounty.