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You guys. I am SO in my element with this season that is fall.

Apple and Caramelized Onion Pizza with Pumpkin Seed Pangrattato | halfbakedharvest.com @hbharvest

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.

Apple and Caramelized Onion Pizza with Pumpkin Seed Pangrattato | halfbakedharvest.com @hbharvestApple and Caramelized Onion Pizza with Pumpkin Seed Pangrattato | halfbakedharvest.com @hbharvest

Apple and Caramelized Onion Pizza with Pumpkin Seed Pangrattato | halfbakedharvest.com @hbharvest

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.

Apple and Caramelized Onion Pizza with Pumpkin Seed Pangrattato | halfbakedharvest.com @hbharvestApple and Caramelized Onion Pizza with Pumpkin Seed Pangrattato | halfbakedharvest.com @hbharvestApple and Caramelized Onion Pizza with Pumpkin Seed Pangrattato | halfbakedharvest.com @hbharvest

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.

Apple and Caramelized Onion Pizza with Pumpkin Seed Pangrattato | halfbakedharvest.com @hbharvest

Apple and Caramelized Onion Pizza with Pumpkin Seed Pangrattato | halfbakedharvest.com @hbharvest

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 | halfbakedharvest.com @hbharvest

Apple and Caramelized Onion Pizza with Pumpkin Seed Pangrattato | halfbakedharvest.com @hbharvest

Apple and Caramelized Onion Pizza with Pumpkin Seed Pangrattato | halfbakedharvest.com @hbharvest

Apple and Caramelized Onion Pizza with Pumpkin Seed Pangrattato.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 Servings
Calories Per Serving: 1047 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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Ingredients

Pizza Dough

Pizza

  • 2 sweet onions thinly sliced
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 (12 ounce) pumpkin beer or apple cider
  • salt to taste
  • 2 honeycrisp or green apples thinly sliced
  • 8 ounces gruyere cheese shredded
  • 4 ounces gorgonzola cheese crumbled
  • honey for drizzling (optional)

Pangrattato

  • 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

Instructions

Pizza Dough

  • 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!

Pangrattato

  • 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.
View Recipe Comments

Apple and Caramelized Onion Pizza with Pumpkin Seed Pangrattato | halfbakedharvest.com @hbharvest

Kickin’ Monday in the butt with pizza…yup, the only way to do it!

Apple and Caramelized Onion Pizza with Pumpkin Seed Pangrattato | halfbakedharvest.com @hbharvest

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Comments

  1. This pizza makes me so happy that it’s fall. What a genius idea caramelizing onions in pumpkin beer! I don’t think I even know what that means, but it sounds so heavenly! I always love your pizza recipes. Your crust is my favorite!
    xx Sydney

  2. THis pizza has sparked up my curiosity big time. I love to roast apples with say, chicken, or pork, deer and even turkey, but have never thought of putting them on a pizza!! SOunds like something I could bend my head round, and might be in for a treat!! Also, usually use balsamic vinegar to caramelize my onions, but now I’m thinking cider must give it all another dimension of flavour, am eager to try that one too – because Portugal and pumpkin beer, nope, not happening.
    http://bloglairdutemps.blogspot.pt

  3. This is exactly what my Monday needs! How did you know?! 😉 Love the combination of gorgonzola + gruyere + apples. One of my favorites!

  4. Since there is apples on here and some dairy, this is totally acceptable for breakfast right? Just don’t mind that pumpkin beer..it will only kick start my day!

  5. You really are in your element with all these fall goodies, Tieghan!! I LOVE how you caramelized the onions in pumpkin beer, that is such a genius idea!! I may have to try that technique out for myself 😉

  6. I love the onion pizza flavor – you have created this in a unique way to mix pumpkin / apple slice I think it will be more crispy and tasty I will try to make this.

  7. apples and onions together are quite the combo for fall! and this pizza is to-die-for! Thanks for sharing!!!

  8. I SO agree with you that fall has the BEST produce. AND the best fall FLAVAHS! I wish it didn’t fly by so fast!
    Can you believe I’ve never been apple picking? AND I LIVE IN WA? I’m the worst ever.
    I’ll just drown my sorrows in this pizza. Pinned!

  9. Talk about the perfect fall pizza! SO many autumnal flavours going on here, and love how you incorporated apples as well. And you seriously make autumn sound so amazing I wish we were enjoying it as well (but then I remember the freezing winter we are just emerging from and tell myself I can wait a few more months and enjoy summer first! But may just have to do some cinnamon-apple-pumpkin experimenting anyway….). Can’t wait to see all the fall baking I’m sure you have lined up! <3

  10. This looks like pure amazingness, Tieghan!!! Love all these delicious toppings you’ve got going on! Omg, and your goats are so cute! My family had goats for a few years and escaping kids was the story of my life. I hope you find a good way to contain them before the snow starts because snow drifts building up on fences is like an open invitation that is impossible for goats not to climb.

  11. This pizza looks divine. I love the combination of the apple, cheese and onion…and the prosciutto and pumpkin seeds must take this pizza over the top ! Can’t wait to try it 🙂 Have a good one.

  12. Im not sure what altitude you are baking at, but when I visit my mother in the mountains, I really seem to have a problem. Any tips for baking in High Altitude? Im heading there for the holidays, so any pointers would help. Another beautiful pic.

    Happy Monday.

    <3 Dani
    http://www.hauteinparadise.com

    1. Hi Dani,

      To be honest, i really do not adjust for altitude. When I do I always end up with dry baked goods and or overcooked food. My one tip is to under bake everything and start checking meals before the call for time. Everything seem to cook fast were I am. Hope that helps at least little! Let me know if you have other questions.

  13. aahhh, haven’t gotten around to doing fall things yet (it’s still so hot and muggy where i am!), but i’m ready for all sorts of pumpkin and apple sweets. this sounds like such a good way to get into the fall spirit! and that pangrattato- i bet it’d be perfect on anything, or even just plain.