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Enjoy this pairing of an elevated spin on Hawaiian pizza, where the usual ingredients make way for something sweet, sour, and full of flavor, uniting a punch of the islands with the grounding flavors of autumn. 

NOTES: This dough is made without yeast and takes just 5 minutes to put together. If you'd prefer to not make it from scratch, feel free to use your preferred store-bought flatbread or pizza crust.


For the dough:

3 cups AP flour
1 teaspoon salt
3 tablespoons good olive oil
1 cup warm water 
Cornmeal for dusting

For the toppings:

1 large yellow onion, thinly sliced
2 small or 1 large apple(s), thinly sliced
1 package of prosciutto 
8 oz. fontina cheese, shredded
3 tablespoons apple cider vinegar
1 tablespoon honey
Salt & pepper to taste


Preheat oven to 425 degrees

For the dough:

ball of dough on wood board

1. Combine all the ingredients in a bowl and mix by hand or in a stand mixer with the dough hook attachment. Mix briefly until a shaggy dough ball forms

2. Knead dough until smooth 

3. Divide dough in half. For even cooking, it's better to make two medium flatbreads than one large

4. Dust a baking sheet with cornmeal, add dough, and press and gently stretch until a 1/4-inch thick. Poke with a fork to prevent bubbling

pizza dough on baking sheet

For the toppings:

1. Heat olive oil in a large skillet on medium heat

2. Add onion and a generous pinch of salt & pepper; sweat down until soft and pliable

3. Add cider vinegar and apple slices and cook for a few more minutes until the mixture melts into a jammy texture

4. Spread the onion & apple mixture evenly over your stretched flatbread dough. Then add a layer of cheese; then prosciutto torn into bite-sized pieces

5. Bake for 20-25 mins or until edges are toasted brown and prosciutto is slightly crisped

For more of Hither Lane's tasty bites to complement Shaker & Spoon cocktails, sign up and let's get to shaking and cooking together.




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