Sauerkraut Pizza
Recipe: #10714
October 12, 2013
Categories: Pizza, Pork Sausage, Cheese, Mozzarella, Cabbage, German Italian, Game/Sports Day, Oven Bake, more
"This kind of pizza we first tried at the local Waynesville, Ohio Sauerkraut Festival where a booth serves sauerkraut pizza. They don’t use the bratwurst but instead just a pork sausage, but I prefer the crumbled brats. I also use mushrooms which they don’t use."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (637.2 g)
- Calories 1302.7
- Total Fat - 55.2 g
- Saturated Fat - 22.9 g
- Cholesterol - 114.7 mg
- Sodium - 2900.8 mg
- Total Carbohydrate - 140.2 g
- Dietary Fiber - 9.3 g
- Sugars - 5.7 g
- Protein - 57.1 g
- Calcium - 1039.2 mg
- Iron - 10.1 mg
- Vitamin C - 41.1 mg
- Thiamin - 1.7 mg
Step by Step Method
Step 1
Preheat oven to 500F. Preheat a pizza stone on the lowest oven rack.
Step 2
Brown bratwurst with the casing removed until it is cooked through; drain, then chop more if needed.
Step 3
Divide dough into two pieces and shape into balls; place on parchment paper and on top of a heating pad or other warm surface and allow dough to warm up and relax.
Step 4
Press dough out with your hands on the parchment; if it draws back a lot, allow it to relax further. When you can press out the dough as thin as you like, brush the top of the dough with olive oil.
Step 5
Slide parchment onto pizza stone and bake a few minutes to par-bake the crust until it bubbles but not so much that it burns. Don’t pop the bubbles.
Step 6
Pull out the dough and top with sauce, mushrooms, minced onions, cooked crumbled bratwurst, then top with mozzarella cheese, sauerkraut and pepper slices.
Step 7
Bake for up to ten minutes on the parchment, on the pizza stone, until it is as dark as you like.
Step 8
Remove pizza on parchment from oven onto your peel, then slide the pizza off the paper and cut into pieces.
Step 9
Sprinkle with Parmesan before serving.
Tips
- Use a pizza stone with this. It really does make a difference.
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