Pumpkin Prosciutto Fall Pizza

This pumpkin ham fall pizza is the perfect autumn pizza for any night of the week. Every last bite of this pizza is delicious and will leave you wanting more. It’s savory, a touch spicy, and the perfect mix of fall flavors.

Ingredients

Ingredients
Servings:
g
Fresh Yeast
tbsp
Honey
ml
Tepid Water
g
All-Purpose Flour
g
Sea Salt
ml
Olive Oil
Topping
tbsp
Apple Sauce
g
Prosciutto Ham
g
Hokkaido Pumpkin
Sprigs of Fresh Thyme
g
Buffalo Mozzarella
tsp
Honey
Olive Oil
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. For the dough, mix the yeast, honey and water in a bowl.
  2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
  3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
  4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
  5. Preheat the oven to 230ºC and place the pizza stone inside. Wash the pumpkin, pat dry, remove the seeds and cut into strips with a peeler. Wash the thyme, shake dry and pluck off the leaves. Pluck the mozzarella into small pieces.
  6. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and evenly top with applesauce, mozzarella, ham, pumpkin, and thyme leaves, drizzle with olive oil.
  7. Place the dough in the oven and bake for about 15-18 minutes.
  8. Drizzle the pizza with honey and more thyme before serving.

Preparing In The Kitchen
  1. For the dough, mix the yeast, honey and water in a bowl.
  2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
  3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
  4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
  5. Preheat the oven to 230ºC and place the pizza stone inside. Wash the pumpkin, pat dry, remove the seeds and cut into strips with a peeler. Wash the thyme, shake dry and pluck off the leaves. Pluck the mozzarella into small pieces.
  6. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and evenly top with applesauce, mozzarella, ham, pumpkin, and thyme leaves, drizzle with olive oil.
  7. Place the dough in the oven and bake for about 15-18 minutes.
  8. Drizzle the pizza with honey and more thyme before serving.

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