Roasted Apple and Prosciutto Pizza with Maple Balsamic Glaze
This Roasted Apple and Prosciutto Pizza with a delicious Maple Balsamic Glaze is super easy, sweet, savory, and packed with a ton of flavor!
Welcome back to another Pizza Friday! Where I share a new pizza recipe that is too good that you’ll never order pizza again! 😉
This Friday’s pizza is topped with apple slices, prosciutto, sharp cheddar, arugula, and a balsamic glaze. I got the idea of this pizza combo after browsing through Joanna Gains’ Magnolia Table Cookbook. It was an appetizer recipe that included prosciutto wrapped around a sliced apple, sharp cheddar, and arugula and then topped with a balsamic glaze. What a brilliant appetizer recipe, right? I thought so…
The appetizer was super simple to make, and the flavors melted together with each bite.
That’s when my mind started wondering if this combo would go together as a pizza… So, I got to work the next week, and after a couple of takes, we have ourselves a new pizza to add to our Pizza Friday menu! WIN-WIN!
This Roasted Apple and Prosciutto Pizza with a delicious Maple Balsamic Glaze is super easy, sweet, savory, and packed with a ton of flavor!
What’s on this Pizza:
- Garlicky olive oil sauce
- Roasted apples (Gala or Honey Crips are the best)
- Prosciutto
- Extra Sharp White Cheddar (Our favorite is Tillamook’s Maker’s Reserve Extra Sharp White Cheddar)
- Arugula for that pepper bite
- 2 ingredient Maple Balsamic Glaze
The Maple Balsamic Glaze is super easy too!
- 1/4 cup of balsamic vinegar + 2 tablespoons of maple syrup reduced to a yummy thick glaze! Goes so well on the appetizer and this pizza. It’s our go-to!
Well, there you have it, folks, a new and delicious pizza to add to your Friday’s Pizza Party Menu! Enjoy!
Roasted Apple and Prosciutto Pizza with Maple Balsamic Glaze
Ingredients
- Pizza dough homemade or storebought
- 3 tablespoons of olive oil
- 2 garlic cloves minced
- pinch of salt and pepper
- 1, 2- oz package of sliced Prosciutto
- 1 apple Gala or Honey Crisp, cut into slices
- 1 cup of grated extra sharp white cheddar cheese Tillamook's Maker's Reserve Extra Sharp White Cheddar
- Handful of arugula
Maple Balsamic Glaze:
- ¼ cup balsamic vinegar
- 2 tablespoons maple syrup
Instructions
- Place a pizza stone in the oven and preheat the oven to 550 degrees or as high as it can get. You want your oven as hot as possible.
- Prepare pizza dough. If your dough was in the fridge, bring the dough to room temperature about 2 hours before rolling it out. If your dough is ready, flour the surface and flour a rolling pin to roll the dough from the center to the edges until the circle is about half an inch thick. Once fully rolled out, place parchment paper on your pizza peel, gently pick up the dough, and lay it on top.
- In a small bowl, mix the minced garlic, olive oil, and salt and pepper.
- Using a silicone pastry brush, gently add the garlic olive oil mixture on top of the pizza dough.
- Assemble the pizza by adding prosciutto, apple slices, and white cheddar cheese on top.
- Gently slide pizza onto the pizza stone and bake for about 12-15 minutes or until cheese is melted and crust is golden brown.
- Meanwhile, make the Balsamic Glaze by adding 1/4 cup of balsamic vinegar and 2 tablespoons of maple syrup to a saucepan. Bring sauce to a boil and reduce to a simmer, constantly whisking for about 10 minutes. The sauce should reduce in half and should start to thicken up. Once reduce in half, remove from heat and let it sit to cool for about 5 minutes.
- Remove the pizza from the oven and add arugula ontop. It will wilt in about a minute. Drizzle the glaze over on top.
- Cut into slices and serve immediately.
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