Gravenstein Apple and Laura Chenel’s Pizza with Toasted Walnuts and Prosciutto

Gravenstein Apples are harvested in Sonoma County from late July to early August.  They are an heirloom varietal that was once a major food product in Sonoma County.  The orchards have since been replaced primarily by vineyards.  The Slow Food Movement has honored the Gravenstein by placing it in their Ark of Taste to demonstrate the importance of maintaining and honoring this local varietal. Two delicious local Sonoma products make for a yummy Sonoma treat!

Makes 1-10 inch pizza


4 ounces Laura Chenel’s fresh chèvre (Chef’s Chèvre, Original Log or Chabis)

1-10 inch pre-baked or partially pre-baked pizza round*

1 teaspoon extra virgin olive oil 

2 ounces Prosciutto, thinly sliced

8 ounces Gravenstein apple, thinly sliced

1 ounce toasted walnuts, coarsely chopped

1½ cups of arugula, tossed lightly with your favorite vinaigrette


  • Preheat oven to 425°F. Place crust onto a baking sheet and brush lightly with olive oil. Top the crust with a thin layer of prosciutto. Cover the prosciutto with the apple slices. 
  • Crumble the goat cheese evenly over the pizza and sprinkle the walnuts on top. Bake until the crust is browned and the pizza is warmed through, about 12 minutes.
  • Spread the dressed arugula over the pizza, slice and serve.

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s 2015 

*If using a raw pizza round, bake it to the product specifications before proceeding with the recipe. I used a cornmeal crust that was preformed and partially prebaked.