Pumpkin Pizza with Apples, Prosciutto and Brie

Now that it's October, it's perfectly fine to put pumpkin in everything and be excited about it.

For example, I love Starbucks' pumpkin spice latte and wish they had it year round.  But would I like it as much in the spring season?  We'll never know.

This pizza, it's not all that pumpkin-y.  But it is a little orange which makes it more fall-y.

And no surprise here, like all pizza, it pairs well with beer. 

Pumpkin Pizza Dough
(I cut this recipe in half)

¼ cup barely warm water
½ teaspoon honey
½ Tablespoon active dry yeast
1 ¾ cups bread flour
½ cup canned pumpkin, (Not pumpkin pie filling)
1 Tablespoons olive oil, plus more for the bowl
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder

Toppings
Apple, sliced thin (I used a pink lady)
Prosciutto
Brie

Directions
Measure out the ¼ cup of warm water in a 2 cup measuring cup.  Add the honey and yeast and set aside until it is foamy.

In a stand mixer, combine the rest of the ingredients and use the dough hook to knead it for a few minutes.  Then remove and knead by hands on the counter for a few minutes.  Coat a large bowl with olive oil.  Place the dough ball in and flip to cover will olive oil.  Cover with a clean towel and set in a warm place to rise for an hour or until it doubles in size.

Preheat oven to 400ºF.  Roll out the dough on a pizza peel (if using a pizza stone) or baking sheet. Top with the sliced apple, prosciutto and brie.  Bake in the preheated oven for approximately 18 minutes or until cheese is bubbly and the crust is lightly browned.