Recipe of the Week - Apple, Brie, and Prosciutto Pizza


We love pizza for its ability to be topped with whatever is in season: from sauteed asparagus and ramps in the spring and fragrant basil and cherry tomatoes in the summer, to Brussels Sprouts in the fall. Give your next pizza the winter market treatment - topping it with the sliced apples, creamy brie, and caramelized onions. Thanks - as always - to Wisconsin from Scratch for her pizza inspiration!

(PS: Grab some bacon at market as an easy salty-pork substitute for the prosciutto!)



1. While pizza dough is rising, caramelize your onions. Heat ½ Tbsp olive oil in a skillet over medium heat, then add onions and salt. Once onions begin cooking and releasing liquid (about 2-3 minutes), reduce heat to low and continue cooking, stirring occasionally, until very golden brown and caramelized, about 35-40 minutes. Add the sage and continue cooking for an additional 2-3 minutes. Remove from heat and set aside.

2. Grease a baking sheet or large pizza pan with cooking spray and sprinkle it with the cornmeal. Place dough in the center of the pan and spread all the way to the edges, spreading dough as thinly as you can without tearing it. Let pizza dough rest while oven heats and you prep the rest of your toppings. (hint - if you’re having trouble spreading the dough all the way to the edges, spread it as far as you can, then let it rest for about 5 minutes. After resting, it will be easier to finish spreading the dough all the way to the edges of the pan).

3. Preheat oven to 450 degrees.

4. Top pizza dough with ½ Tbsp of olive oil and spread it so it covers the surface of the dough all the way to the edges. Top evenly with the caramelized onions, apples, brie, and prosciutto.

5. Bake for 12-15 minutes, or until crust is browned, cheese is bubbly and prosciutto is crisp. Enjoy immediately!

Pizza Dough

Makes 1 large pizza

More in-depth details on perfect pizza dough here.

¾ c warm water

1 t active dry yeast

1 T honey

2 c flour (preferably bread flour)

1 t salt

1. Dissolve yeast and honey in water, let sit for 5 minutes.

2. Combine the flour and salt and a large bowl. Make a well in the center and add the liquid ingredients, stirring until ingredients are just combined. Let sit for 10-20 minutes. (note: this sitting stage allows the gluten network to start forming through hydration, which will cut down on your overall kneading time by about 50%. If you’d rather not wait, you can start kneading immediately, and you will just end up needing to work the dough for about 6-8 minutes to build up a sufficient gluten network).

3. Knead dough until a smooth cohesive ball forms and dough passes the ‘windowpane test’ (should take about 2-4 minutes if you rested the dough in the previous step, otherwise about 6-8 minutes).

4. Spray a bowl with cooking spray, put dough into bowl, turning to coat both sides of dough with oil. Cover bowl and let sit at room temperature for 60-90 minutes, or until dough has doubled in size.

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