You guys. I am SO in my element with this season that is fall.
I know I can’t seem to stop talking about fall, but I just can’t help myself. It’s kind of hard to not be in love with this season. The trees here in CO are at their peak. It’s beyond gorgeous here, and just looking out my window make me happy! I am going to be one sad girl in a few weeks when those pretty orange and yellow leaves begin to fall. OH NO!
The one thing I hate is how fast fall flies by. Actually, I hate how fast the next three-months fly, but then I think most people feel this way. This year though, I came up with a brilliant solution. Do ALL fall things all the time. Currently, I feel like I am crushing this goal in the food department.
I’m especially utilizing all the September apples, as I’m sure you guys have noticed. Whoever said summer was the best produce season, I think I have to disagree. Fall is where it’s at!
And I think this pizza proves that beyond a doubt.
AND, I maybe used pumpkin beer to caramelize those onions. Okay, not maybe, I did, and they are so delicious. Just saying.
So tell me, how was your weekend? Did you do any fun Autumn things?? Please tell me some of you went apple picking. That’s probably my favorite early fall activity. I need to make it my mission to do that soon. Hmmm, anyone know of any good apple orchids in Colorado??
Let’s see, let’s see. What else do I need to fill you guys in on? Well, we are getting more chickens, so that means more fresh eggs! yeah! I requested we get a few different breeds of chickens so I can get all those cool colored eggs, but we shall see. Oh, and did I mention that we moved the chickens? They now literally live right outside my kitchen window. Like their pen is attached to my house, it’s weird. When I leave my bedroom windows open at night, I wake up to chickens squawking away.
I suggested we get a rooster so he can act as my alarm clock. I wonder if he would be able to do a better job of getting me out of bed than my alarm clock currently does?? Thinking not even a train rolling through the property would help that situation!
I also suggested a turkey, but then I thought about it more, and thought ” NO”. If we get a turkey that means he will for sure be Thanksgiving dinner and umm, I just don’t think I would be able to enjoy the dinner them. It’s would be way too weird… and pretty sad.
And since we are on the topic of the Gerard family animals, I feel I should at least mention the cute little goaty goats. They are all good, crazy, but good. They’ve learned to jump the fences, sooo that’s kind of been a bit of an issue. Well at least the two little ones have, Taramisu, the milking goat, either doesn’t care to, or is too heavy with all that milk in her. I was photographing a recipe the other day and all of the sudden the light got dim. I looked up and there was Layla and Mara, just staring me down through the window. We are now calling them the escapies….yikes.
Ahhh, but back to my apple and caramelized onion pizza.
It’s one of my favorites. It’s simple…ish, but loaded with flavor and good, good cheese! The apples are my favorite part, BUT the combo of caramelized onions, gruyere and gorgonzola cheese and the pangrattato is pretty flippin awesome. Like I said earlier, the onions get caramelized in a bit of pumpkin beer, which in my opinion, is kind of amazing. My family sort of hates onions, but anytime I caramelize them, they never complain. Caramelizing onions just changes the whole flavor. They become sweet, which pairs perfectly with the crisp honeycrisp apples.
And then all you need is CHEESE. I mean, of course you need cheese. I used a mix of Gruyère and gorgonzola. Perfect melting action happens with that combo.
And done. Well…
You gotta add the pumpkin seed pangrattato. I know this may seem like an unnecessary step, but I promise, it’s SO worth it. Now I am not sure you can still qualify this as a pangrattato since I left the bread crumbs out, but I didn’t know what else to call it so I’m going with it. And you should too, cause it’s DELICIOUS.
Crispy prosciutto, toasted pumpkin seeds, sage, and butter. Too good!
And that’s it. I’m out.
Apple and Caramelized Onion Pizza with Pumpkin Seed Pangrattato.
Servings: 4 Servings
Calories Per Serving: 668 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 4-6 ounces thin sliced prosciutto omit for a vegetarian dish
- 1/2 cup pepitas toasted (shelled pumplin seeds)
- 2 tablespoons unsalted butter
- 2 tablespoons fresh sage chopped
- salt and pepper to taste
- In a large bowl, combine water and yeast. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour, salt and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment. Next, rub the same bowl with olive oil, then place the dough back inside, turning to coat. Cover with a towel and place in a warm place to rise for about 45 minutes or until doubled in size.
To make The Pizza
- Preheat the oven to 450 degrees F.
- Heat a large skillet with high sides over medium-high heat and add the butter. Add the onions + brown sugar and cook about 10 minutes, stirring frequently, until softened. At this point you want to slowly add the beer, let it cook into the onions, add more and let it cook some more. Do this until the the beer is gone or the onions are caramelized to your liking and the beer has evaporated.
- Once the pizza dough is ready, lightly flour a counter. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizza on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. Add the caramelized onions (you may not need all the onions) and layer on the thinly sliced apples in a single layer (again, you may not need all the apples). Add the gorgonzola and gruyere (use ALL the cheese!).
- Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey. Remove from the oven and top with the pangrattoto (below). EAT while melty and delicious!
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the prosciutto slices on a baking sheet and bake for 10-15 minutes or until crisp. Remove and allow to cool, then add to a food processor along with the toasted pumpkin seeds, process until a fine crumb. Add the butter to a large skillet or brasier with high sides. Allow the butter to brown lightly until it smells toasted, about 2 minutes. Now add the crumb mixture. Toast the mixture for about 5 minutes or until the crumbs are golden. Stir in the sage and cook another minute. Season with salt and pepper. Remove the pangrattato from the skillet and serve atop the pizza.
Kickin’ Monday in the butt with pizza…yup, the only way to do it!