Apple Prosciutto Pizza

This apple prosciutto pizza is loaded with caramelized onions, fresh apples, cheese and then topped with a prosciutto and sage crumble. I mean just reading the ingredients, I can smell the fall air!

So how did I get an idea like this? I mean it’s pretty random so sadly I can’t take credit for it. But if you follow this blog at all, you know how much I love Half Baked Harvest. I’m all about the unique pizzas as you may know.

With our Pizza Fridays, you have to change it up and can’t just have boring old pepperoni pizza every week. And to be honest, apple prosciutto pizza was one of the first recipes that kickstarted our obsession with unique pizzas! So thank you Half Baked Harvest for the inspiration!

What really makes this pizza is the prosciutto crumble. Yes the apples and caramelized onions give the pizza great flavor but the prosciutto crumble is just so unique. And it’s actually really simple. Just getting the prosciutto crispy and then mixing it with sage and pepitas will have you wanting more just on its own… believe me! So if you’re going to take just one thing from this apple prosciutto pizza for inspiration, it needs to be the prosciutto crumble.

What Ingredients are in this Apple Prosciutto Pizza?

• Dry active yeast
• All-purpose flour
• Olive oil
• Salt
• Prosciutto
• Pepitas
• Unsalted butter
• Produce – fresh sage, sweet onions, apple
• Light brown sugar
• Apple cider (can also use a pumpkin beer)
• Gruyère cheese
• Gorgonzola cheese (can also use blue cheese)

How to Make Apple Prosciutto Pizza

What are Keys to No-Knead Pizza Dough?

Honestly not much. Make sure you use lukewarm water for the yeast and then after you mix, just give it time to rise overnight. Probably the most important thing would be in a warm area, preferably around 72°F. After the dough has risen overnight transfer to a floured surface and shape in a ball, then let rise for a couple more hours. Obviously with a no-knead dough you have to plan on making the pizza the following day. So if you’re like us and have Pizza Friday’s, you just make the dough Thursday night for this apple prosciutto pizza.

Do I Have To Make My Own Pizza Dough?

Of course not. I just like making pizza dough, but you can buy fresh pizza dough where you roll out yourself or pre-baked crusts. I still suggest buying the fresh pizza dough. Most grocery stores carry it these days, but Trader Joe’s has the best!

Tips for Great Homemade Pizza

• Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
• Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. This applies to the onions as well which act as a sauce.
• Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
• Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the apple prosciutto pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.

Other Pizza Recipes

• Roasted Butternut Squash Apple Pizza
• Charred Brussels Sprouts Pizza
• Pumpkin Pizza
• Sun-Dried Tomato Prosciutto Pesto Pizza
• Pear and Prosciutto Pizza
• Hot-Honey Drizzled Salami Pizza

If you’ve tried this Apple Prosciutto Pizza or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.

Print Recipe

5 from 3 votes

Apple Prosciutto Pizza

This apple prosciutto pizza is loaded with caramelized onions, fresh apples, cheese and then topped with a prosciutto and sage crumble.

Prep Time20 mins

Cook Time50 mins

Total Time1 hr 10 mins

Course: Pizza

Cuisine: Italian

Servings: 8 slices

Calories: 457kcal

Author: Ryan Beck

Ingredients

Pizza Dough

• 250 grams all-purpose flour (about 2 cups)
• 1 tsp sea salt
• 1/4 tsp dry active yeast
• 3/4 cup warm water

Prosciutto Crumble

• 4 ounces prosciutto
• 1/2 cup pepitas, toasted
• 2 tbsp unsalted butter
• 2 tbsp fresh sage, chopped

Pizza

• 2 medium sweet onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp light brown sugar
• 12 ounces apple cider or pumpkin beer
• 1 large honeycrisp apple, thinly sliced
• 8 ounces Gruyère cheese, shredded
• 4 ounces gorgonzola or blue cheese, crumbled

Instructions

Pizza Dough

• In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
• Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.

Prosciutto Crumble

• Preheat oven to 350°F. Line baking sheet with parchment paper and lay prosciutto on top. Bake for 15-20 minutes or until prosciutto is crisp. Allow to cool and add to food processor. Add toasted pepitas to food processor and pulse until a fine crumb.
• Heat a medium skillet to medium heat and add butter. Allow it to brown lightly and then add crumb mixture. Toast the mixture for about 5 minutes and then add sage. Cook for another minute. Remove and set aside.

Pizza

• Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
• Heat large skillet over medium-high heat and add the butter. Once melted, add the sliced onions and brown sugar. Cook for about 10 minutes, stirring often. Once slightly caramelized, slowly add the cider or beer and cook until all liquid is evaporated, about another 10-15 minutes. Set aside.
• Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
• Add the caramelized onion in an even layer on top of dough, leaving edges untouched. Add the apples in a single layer. Add the Gruyère and gorgonzola cheese.
• Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
• Top with as much prosciutto crumble as you want. Serve immediately.

Notes

• Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
• Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. This applies to the onions as well which act as a sauce.
• Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
• Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the apple prosciutto pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.

Nutrition

Serving: 1slice | Calories: 457kcal | Carbohydrates: 32g | Protein: 20g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 59mg | Sodium: 640mg | Potassium: 205mg | Fiber: 3g | Sugar: 12g | Vitamin A: 800IU | Vitamin C: 7.4mg | Calcium: 320mg | Iron: 1.4mg

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