In a mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of sea salt, and 1 packet of dry active yeast. Gradually add ¾ cup of warm water (around 110°F) while mixing until the dough becomes sticky. Knead the dough for about 5 minutes until smooth, then cover it with a damp cloth. Allow it to rise in a warm place for 24 hours.

Preheat your oven to 350°F. Arrange 4 ounces of prosciutto slices on a baking sheet and bake for 10-15 minutes, until they turn crispy. Once cooled, crumble the prosciutto and blend it with ¼ cup of pepitas in a food processor. In a skillet, melt 2 tablespoons of unsalted butter with a handful of fresh sage over medium heat, adding the prosciutto crumble for about 2 minutes to toast the flavors.

In the same skillet, melt another tablespoon of unsalted butter over medium heat. Add 2 sliced sweet onions and sprinkle with 2 tablespoons of light brown sugar. Sauté for 15-20 minutes, stirring occasionally, until the onions turn golden brown. Pour in ¼ cup of apple cider or pumpkin beer, cooking until the liquid has evaporated, which should take about 5 more minutes.

Preheat a pizza stone in your oven at 500°F for at least 30 minutes. On a floured surface, roll out your prepared pizza dough into a 12-inch circle. Spread an even layer of the caramelized onions over the dough, followed by thinly sliced Honeycrisp apples. Top generously with grated Gruyère cheese, then finish with the toasted prosciutto crumble.

Using a floured pizza peel, carefully transfer your assembled Apple Prosciutto Pizza onto the preheated pizza stone in the oven. Bake for 8-10 minutes or until the crust is golden and crispy, and the cheese is bubbling deliciously.