Scrocchiarella con Pomodorini Confit, Stracciata, Prosciutto Crudo e Zest di Limone

Scrocchiarella con Pomodorini Confit, Stracciata, Prosciutto Crudo e Zest di Limone is a contemporary Neapolitan pizza that elevates the classic Roman-style *scrocchiarella*—a thin, extra-crispy, and slightly charred crust—into a refined antipasto or main course. The dish originates from the Campania region of Italy, where the tradition of *pizza in pala* (baked on a paddle) meets the modern passion for high-quality, locally sourced ingredients.

The key components are a light, airy dough that bakes to a crackling crunch; sweet, concentrated confit cherry tomatoes; creamy, milky *stracciata* cheese (a pulled fresh mozzarella); delicate, salty *prosciutto crudo*; and a bright, aromatic finish of fresh lemon zest. What distinguishes a great version is the balance of textures—the shattering crust against the soft cheese and tender ham—and the harmony of flavors, where the acidity of the lemon and tomatoes cuts through the richness.

A notable example is served at **Royal Beef** in Casoria, Italy, as featured by creator *Jana Food Porn*. Regional variations may substitute *stracciata* with *bufala mozzarella* or *burrata*, or replace prosciutto with *bresaola* for a leaner profile. Some versions add arugula or a drizzle of aged balsamic, but the classic Neapolitan interpretation remains focused on simplicity and ingredient integrity.