Sauerkraut Pizza

This is a local Dayton Ohio favorite!

Sauerkraut Pizza

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.

There is a local pizza chain, Marion’s Pizza, which also serves sauerkraut pizza, so it is pretty much a southwest Ohio thing.

You might think it tastes weird, but it really doesn’t. I will warn you about the sauerkraut though. Put it in a strainer and squeeze it and squeeze it until it is squeezed dry or you will unhappily have soggy pizza. Also, please use the parchment, pizza stone and pizza peel as I suggest. I have wrote recipes before for pizza where someone would complain that it was soggy then come to find out they didn’t use the pizza stone. Well, DUH. C’mon, this stuff really doesn’t cost all that much, and once you find out how easy making your own pizza is, you will use it often.

Another thing- I have recipes for crust and dough around somewhere, but am not posting them today. I didn’t have time to photograph all that. So use whichever you like or use store bought until I post them. If you inquire, I *can* steer you to some places online where I have them posted. Later on I will link those recipes here.

Ingredients:

  • 1 pound pizza dough
  • 1/3 pound fresh bratwurst, casing removed
  • 1 cup pizza sauce
  • 1/4 cup minced onion
  • 1/4 cup thinly sliced bell pepper or ancient sweet pepper or hot banana pepper
  • 1 cup sauerkraut, drained and squeezed extremely dry
  • 1/2 chopped mushrooms
  • 6-8 ounces shredded mozzarella cheese
  • 1/4 cup freshly grated parmesan cheese

Method:

  1. Preheat oven to 500F. Preheat a pizza stone on the lowest oven rack.
  2. Brown bratwurst with the casing removed until it is cooked through; drain, then chop more if needed.
  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.
  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.
  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.
  6. Pull out the dough and top with sauce, mushrooms, minced onions, cooked crumbled bratwurst, then top with mozzarella cheese, sauerkraut and pepper slices.
  7. Bake for up to ten minutes on the parchment, on the pizza stone, until it is as dark as you like.
  8. Remove pizza on parchment from oven onto your peel, then slide the pizza off the paper and cut into pieces.
  9. Sprinkle with Parmesan before serving.

Makes: 2 small pizzas

Time to prep:30 minutes

Time to bake: 10-15 minutes including parbake.

You might also like:

Tagliata con Rucola – Italian Steak and Arugula Salad

Sauerkraut Cabbage Rolls

Hungarian Cabbage Soup – Kaposzta Leves

Shared with:
Game Day Recipes

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