Caramelized Apple, Brie, and Prosciutto White Pizza

Imperial June 8, 2026June 8, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Quick Ingredients

1 pound pizza dough, at room temperature
1 large crisp apple, thinly sliced
1 tablespoon unsalted butter
1 teaspoon light brown sugar
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, finely grated or minced
1 cup shredded low-moisture mozzarella cheese
4 ounces brie, thinly sliced
3 ounces prosciutto, crisped and torn
2 tablespoons honey
1 teaspoon fresh thyme leaves, plus more for finishing
1 teaspoon lemon juice, divided
Fine salt, black pepper, and red pepper flakes, to taste
1 tablespoon flour or fine cornmeal, for shaping

Do This

1. Heat oven to 500 degrees F with a pizza stone, pizza steel, or inverted sheet pan inside for at least 30 minutes.
2. Crisp prosciutto in a dry skillet over medium heat for 4 to 5 minutes total; transfer to a plate.
3. Cook apple slices in butter with brown sugar and salt for 6 to 8 minutes, then add 1/2 teaspoon lemon juice.
4. Stir together 1 tablespoon olive oil, garlic, salt, and pepper for the white pizza base.
5. Stretch dough to a 12- to 13-inch round, brush with garlic oil, then top with mozzarella, brie, and caramelized apples.
6. Bake at 500 degrees F for 8 to 11 minutes, until the crust is browned and the cheese is melted.
7. Top with crispy prosciutto, drizzle with thyme honey, slice, and serve warm.

Why You’ll Love This Recipe

Sweet-savory balance: Buttery caramelized apples, creamy brie, salty prosciutto, and thyme honey make every bite layered and cozy.
Weeknight-friendly: Store-bought pizza dough keeps the process simple while still giving you a restaurant-style white pizza at home.
Beautiful but low-fuss: The toppings look elegant, but the steps are straightforward and forgiving.
Great for sharing: Serve it as a light dinner with a salad, or cut it into smaller squares for an appetizer.

Grocery List

Produce: 1 large crisp apple, 1 lemon, fresh thyme, 1 garlic clove
Dairy: Unsalted butter, low-moisture mozzarella cheese, brie
Pantry: Pizza dough, extra-virgin olive oil, honey, light brown sugar, flour or fine cornmeal, fine salt, black pepper, red pepper flakes
Deli: Thinly sliced prosciutto

Full Ingredients

For the Pizza

1 pound pizza dough, homemade or store-bought, at room temperature for 45 to 60 minutes before shaping
1 tablespoon all-purpose flour or fine cornmeal, for dusting the work surface or parchment
1 tablespoon extra-virgin olive oil, for brushing the dough
1 garlic clove, finely grated or very finely minced
1/4 teaspoon fine salt, divided
1/8 teaspoon freshly ground black pepper
1 cup shredded low-moisture mozzarella cheese, about 4 ounces
4 ounces brie, chilled and thinly sliced, rind left on or trimmed according to preference
1 teaspoon fresh thyme leaves, divided

For the Caramelized Apple

1 large crisp apple, such as Honeycrisp, Fuji, Pink Lady, or Gala, about 7 ounces
1 tablespoon unsalted butter
1 teaspoon light brown sugar
1/8 teaspoon fine salt
1/2 teaspoon fresh lemon juice

For the Crispy Prosciutto

3 ounces thinly sliced prosciutto, about 5 to 6 slices

For the Thyme Honey Drizzle

2 tablespoons honey
1/2 teaspoon fresh lemon juice
1/2 teaspoon fresh thyme leaves
1 small pinch red pepper flakes, optional but recommended
1 small pinch fine salt

Caramelized Apple, Brie, and Prosciutto White Pizza – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven and warm the dough

Place a pizza stone, pizza steel, or inverted rimmed baking sheet on the center rack of the oven. Preheat the oven to 500 degrees F for at least 30 minutes. A very hot surface helps the crust puff, brown, and crisp quickly.

If your pizza dough is cold from the refrigerator, set it on the counter for 45 to 60 minutes before shaping. Room-temperature dough stretches more easily and is less likely to spring back.

Step 2: Crisp the prosciutto

Place the prosciutto slices in a dry skillet over medium heat. Cook for 2 to 3 minutes on the first side, then flip and cook for another 1 to 2 minutes, until the prosciutto is darker in color and starting to crisp. It will firm up a little more as it cools.

Transfer the prosciutto to a plate. Once cool enough to handle, tear it into rustic pieces. Set aside for topping the pizza after baking so it stays crisp.

Step 3: Caramelize the apple slices

Core the apple and slice it very thinly, about 1/8 inch thick. You can leave the peel on for color and texture. Melt the butter in the same skillet over medium heat. Add the apple slices, brown sugar, and 1/8 teaspoon fine salt.

Cook for 6 to 8 minutes, turning the slices gently once or twice, until they soften slightly and pick up golden edges. The goal is tender, lightly caramelized apple slices, not applesauce. Stir in 1/2 teaspoon lemon juice, then remove the skillet from the heat and let the apples cool for a few minutes.

Step 4: Make the garlic oil and thyme honey

In a small bowl, stir together 1 tablespoon olive oil, the grated garlic, 1/8 teaspoon fine salt, and black pepper. This will be the simple white pizza base.

In a separate small bowl, stir together the honey, 1/2 teaspoon lemon juice, 1/2 teaspoon fresh thyme leaves, a small pinch of red pepper flakes if using, and a small pinch of salt. If your honey is very thick, warm it in the microwave for 8 to 12 seconds so it drizzles easily.

Step 5: Shape the pizza dough

Lightly dust a sheet of parchment paper, pizza peel, or the back of a baking sheet with flour or fine cornmeal. Place the dough on top and gently press it into a circle. Using your fingertips and the backs of your hands, stretch the dough into a 12- to 13-inch round, leaving the outer edge slightly thicker for the crust.

If the dough resists stretching, let it rest for 5 minutes, then continue. Try not to use a rolling pin unless needed; gentle hand-stretching helps keep the crust airy.

Step 6: Assemble the white pizza

Brush the shaped dough with the garlic oil, leaving about 1/2 inch uncovered around the edge. Sprinkle the mozzarella evenly over the dough, then arrange the brie slices over the mozzarella. Tuck the caramelized apple slices between and around the pieces of brie so each slice of pizza gets apple and cheese.

Sprinkle with 1/2 teaspoon fresh thyme leaves. Do not add the crispy prosciutto yet; adding it after baking keeps it delicate and crisp instead of chewy.

Step 7: Bake until bubbly and browned

Carefully slide the pizza, still on parchment if using, onto the hot stone, steel, or inverted baking sheet. Bake at 500 degrees F for 8 to 11 minutes, until the crust is puffed and deeply golden in spots, the mozzarella is melted, and the brie is soft and creamy.

If using parchment, check it after about 3 minutes. Once the dough has set, you can carefully tug the parchment out from under the pizza to help the bottom crisp more directly on the hot surface.

Step 8: Finish with prosciutto and thyme honey

Transfer the pizza to a cutting board and let it rest for 2 minutes. Scatter the crispy prosciutto pieces over the top, then drizzle with the thyme honey. Add a few extra thyme leaves and a light pinch of black pepper if you like.

Slice into 8 wedges for a main course or 12 smaller pieces for an appetizer. Serve warm, while the brie is soft and the crust is still crisp at the edges.

Pro Tips

Slice the apple thinly: Thin slices caramelize quickly and sit neatly on the pizza without making the crust soggy.
Use low-moisture mozzarella: Fresh mozzarella releases more liquid and can make the center of the pizza soft.
Chill the brie before slicing: Cold brie is much easier to cut into clean, thin pieces.
Do not overload the toppings: A restrained layer of apples and cheese gives you the best crisp crust and balanced flavor.
Add prosciutto after baking: This keeps it crisp and preserves its salty, delicate texture.

Variations

Pear and blue cheese version: Swap the apple for a firm pear and replace half the brie with crumbled blue cheese for a bolder flavor.
Vegetarian version: Skip the prosciutto and finish the pizza with toasted walnuts or pecans for crunch.
Arugula finish: After baking, add a small handful of baby arugula tossed with a few drops of lemon juice for a peppery, fresh contrast.

Storage & Make-Ahead

This pizza is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a 375 degrees F oven for 7 to 9 minutes, or in a dry skillet over medium-low heat for 4 to 6 minutes, until the crust crisps and the cheese softens. Avoid microwaving if possible, as it will soften the crust and make the prosciutto chewy.

To make components ahead, caramelize the apple slices up to 1 day in advance and refrigerate them in a covered container. Crisp the prosciutto up to 4 hours ahead and keep it loosely covered at room temperature. The thyme honey can be mixed up to 1 week ahead and stored at room temperature in a sealed jar.

Nutrition (per serving)