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
- Unsalted butter
- Produce – fresh sage, sweet onions, apple
- Light brown sugar
- Apple cider (can also use a pumpkin beer)
- Gruyere cheese
- Gorgonzola cheese (can also use blue cheese)
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!
Other Pizza Recipes:
Apple Prosciutto Pizza
- 1 1/2 tsp dry active yeast
- 1/2 cup warm water
- 1 1/2 cups all-purpose flour
- 1 tbsp olive oil
- 1/4 tsp salt
- 4 ounces prosciutto
- 1/2 cup pepitas, toasted
- 2 tbsp unsalted butter
- 2 tbsp fresh sage, chopped
- 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 gruyere cheese, shredded
- 4 ounces gorgonzola or blue cheese, crumbled
- In mixing bowl, combine yeast and warm water. Mix and then let sit for 10 minutes until foamy. (You want water temperate to be between 105F and 110F to activate the yeast)
- Add flour, salt and olive oil and mix on medium speed with the dough hook attachment for about 8 minutes. You might need to add more dough, depending on consistency. The dough should bounce back when pressed and not stick to the sides of the bowl. You can also knead with your hands on a floured surface until dough comes together.
- Rub the same bowl with a little bit of olive oil and place dough in bowl, turning to coat it. Cover with saran wrap and a towel in a warm place, allowing it to rise for at least 45 min or until the dough doubles in size. (I always just place on top of oven as I'm heating it up at same time) Use when ready to bake your pizza!
- Preheat over to 350F. 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.
- Preheat oven to 450F. 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.
- Lay out a piece of parchment paper on top of pizza peel. Sprinkle with cornmeal. Roll out the pizza dough on top of the parchment paper to your desired shape and thickness. You can use your hands to gently tug, pull and push the dough to how you want it to look as well. (Roller pin is better!)
- Add the caramelized onion in an even layer on top of dough, leaving edges untouched. Add the apples in a single layer. Add the gruyere and gorgonzola cheese. Brush the crust with olive oil and sprinkle with garlic powder.
- Transfer pizza to pizza stone with parchment paper still underneath and bake for 15-20 minutes or until top is bubbly and bottom is golden brown. (The parchment paper makes it easy to be able to slide pizza dough off of peel, which I had much trouble with before discovering this trick) Remove from oven. Top with as much prosciutto crumble as you want! Serve immediately and enjoy!