October 12, 2013
"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."
- 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
Preheat oven to 500F. Preheat a pizza stone on the lowest oven rack.
Brown bratwurst with the casing removed until it is cooked through; drain, then chop more if needed.
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.
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.
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.
Pull out the dough and top with sauce, mushrooms, minced onions, cooked crumbled bratwurst, then top with mozzarella cheese, sauerkraut and pepper slices.
Bake for up to ten minutes on the parchment, on the pizza stone, until it is as dark as you like.
Remove pizza on parchment from oven onto your peel, then slide the pizza off the paper and cut into pieces.
Sprinkle with Parmesan before serving.
Tips & Variations
- Use a pizza stone with this. It really does make a difference.