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.
Prep Time:
10 min
Cook Time:
20 min
Resting Time:
120 min
Total Time:
150 min
Ingredients (Servings: pieces)
Pizza Dough
Fresh Yeast
Tepid Water
All-Purpose Flour
Sea Salt
Apple Sauce
Gruyère Cheese
Goat Cheese
Sprigs of Fresh Thyme
Salt & Pepper to taste
Olive Oil
Prosciutto Ham
Pumpkin Seeds
Fresh Sage
Salt & Pepper to taste
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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