Apple Prosciutto Pizza
This apple prosciutto pizza is loaded with caramelized onions, fresh apples, cheese and then topped with a prosciutto and sage crumble.
Servings 8 slices
- 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
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.
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.
- 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.
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