Prosciutto and Apple Pizza

Last weekend, Bethany and I took the kids on the Whatcom Farm Tour. One of our stops was Cloud Mountain Farm, where I bought several bags of early apples. I can't think of anything more satisfying than biting into the first apples of the season. I love summer berries, melons, and stone fruits. But crisp fall apples with the leaves still on? I get giddy with all the possibilities. I made applesuuce with Loretta's preschool class, open-faced sandwiches with apples, fig jam, and sharp cheddar, and have been stashing them in my purse. There's only one left in the produce drawer, so tomorrow is being planned around finding more.

But this pizza was the star. It's predictable by now that I say, "Yancey, this is the best pizza we've ever made." But I am serious this time. I am loathe to count all the squares I ate. At least six. And by the third, one needs another beer, too. 

I continue to depend on this pizza crust,but have been adding more olive oil to the pan and on the crust before topping it. I'll try not to gloat too much, but my future oven will be able to fit a commercial full-sized baking sheet. Oh God, help us. The pizza mania will be unstoppable.

Proscuitto and Apple Pizza
Make this pizza crust. It makes a regular baking sheet plus another half-size. Heat oven to 500. Liberally oil your sheet before pressing the dough in, and liberally oil the dough before topping it. Spread 2 c. grated whole milk mozarella over crust, 1 c. crumbled blue cheese, and several slices of proscuitto, torn up, and a few handfuls of chopped fresh spinach. Arrange  a few large handfuls of very thinly sliced crisp apple over everything, and sprinkle with a bunch of chopped fresh thyme. Bake till edges of crust are crisp and everything is bubbly, about 15 minutes.

Comments

[Mindy]

Um yeah, that sounds amazing. I'm addicted to all things with fig jam right now, so that sounded delicious too!

[beth]

Sarah - Just wanted to let you know that you are coming to Chelan with us. I usually have time to plan menus etc., but didn't this week. SO, I went to your blog and just picked my favs. :) We got some really good Sansa apples out at Bellewood last weekend. Perfect size purse apple. :)

[Em]

Yum. I miss your kitchen table. xo

[Rhubarb and Venison]

Luv the apple on pizza idea.

[molly]

Time to make pizza, obviously.

And the oven? Oh. my. Thou shalt not covet.

[Sjm]

Just wanted to let you know we loved it!! Made it with drinks the other night and everyone raved.

[cate]

Inspired by previous posts and the delicious combination of crust, apples, prosciutto, I decided to embark on my first encounter with THE HOMEMADE PIZZA. I followed the crust recipe as written, but because the Winesaps I found at the market were unripe, I went with a different topping: mozzarella, caramelized onion with fresh basil, sundried tomato, folded slices of Genoa salami, Vadalia onion and jalapeno pepper marinated in olive oil and a bit of dried Herbs de Provence, one minced clove garlic, and a hearty sprinkling of red pepper flakes. Two rounds on double-thick cookie sheets. Two mistakes. (1) Pizza pans need an edge to prevent splattering oil onto the hot oven; (2) the 500 degree oven was too hot for the entire baking time--had to turn it down after 6 minutes to 425 and continue for 8 additional minutes.

YUMMY. I can do this. Some day, I'll be swinging that dough with the trained arm of a Leftoverist.

[Mel Wilson]

Stumbled upon your blog. And we love this pizza idea....can we feature it in our monthly online magazine DOCICA? Let us know your thoughts?