Name: Apple Prosciutto Pizza
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 slices
Ingredients: 250 grams all-purpose flour (about 2 cups); 1 tsp sea salt; 1/4 tsp dry active yeast; 3/4 cup warm water; 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 Gruyère cheese, shredded; 4 ounces gorgonzola or blue cheese, crumbled

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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

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.
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.

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.

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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.

overhead shot of slice of apple prosciutto pizza being pulled away

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5 from 3 votes