Apple Pizza with Pumpkin Seed Pangrattato

The perfect autumn pizza for any night of the week. Fresh pizza dough topped with fresh apples, lots of cheese and topped with the most delicious pumpkin seed prosciutto pangrattato.

Ingredients

Ingredients
Servings:
Pizza Dough
g
Fresh Yeast
tbsp
Honey
ml
Tepid Water
g
All-Purpose Flour
g
Sea Salt
Topping
tbsp
Apple Sauce
Apple
g
Gruyère Cheese
g
Goat Cheese
Sprigs of Fresh Thyme
Salt & Pepper to taste
Olive Oil
Pangrattato
g
Prosciutto Ham
g
Pumpkin Seeds
g
Fresh Sage
Salt & Pepper to taste
Calories
per serving
841
Carbs
94
Protein
44
Fat
30

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 apple and cut into fine slices. Wash thyme and sage, shake dry and pluck off the leaves.
  6. For the pangrattato, line a baking sheet with baking paper. Spread the ham and pumpkin seeds on top and bake until crispy for about 10-12 minutes. Allow to cool and process into crumbs together with the sage leaves in a food processor. Season with salt and pepper and set aside.
  7. 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 top with applesauce, goat cheese, Gruyere cheese, apple slices, and thyme leaves, drizzle with olive oil.
  8. Place the dough in the oven and bake for about 15-18 minutes.
  9. Serve the pizza with pangrattato on top.

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 apple and cut into fine slices. Wash thyme and sage, shake dry and pluck off the leaves.
  6. For the pangrattato, line a baking sheet with baking paper. Spread the ham and pumpkin seeds on top and bake until crispy for about 10-12 minutes. Allow to cool and process into crumbs together with the sage leaves in a food processor. Season with salt and pepper and set aside.
  7. 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 top with applesauce, goat cheese, Gruyere cheese, apple slices, and thyme leaves, drizzle with olive oil.
  8. Place the dough in the oven and bake for about 15-18 minutes.
  9. Serve the pizza with pangrattato on top.

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