Sauerkraut and Meatball Pizza for #SundaySupper

Bomb of a pizza with meatballs and sauerkraut, Ohio style.
Sauerkraut and Meatball Pizza

Sauerkraut and Meatball Pizza

Sue Lau | Palatable Pastime

Did you know it is National Pizza Month?  As if anyone needs a month for pizza. Unless they want to eat it for a month straight! Perhaps, yes. That is an idea!

There are so many ways to have pizza, if you had a different one each day….Hmmm….Mmmm….Yum!

Here in Ohio in autumn we have a thing for food festivals and at one of those I have become accustomed to always eating sauerkraut pizza.  And if you have never had it before I know it can sound pretty weird. There was a first time for me as well. But since I had already eaten sweet sauerkraut pie, sauerkraut fudge and sauerkraut donuts, I was steeled for the challenge.

I know some of you are still gawking at the fudge idea. But it is not so much of a challenge if you know how to treat the kraut. Properly prepared, any food is not going to have a strong brine or sour flavor. Kraut is well rinsed (even soaked in changes of cold water in the case of desserts) and totally squeezed dry- not just drip dry but “squeeze all the liquid out” dry.   That is specifically important when making this pizza, not because I am afraid of a little tang (a little tang is actually a good thing when making pizza) but because I don’t need any more liquid in contact with my crust as I need. So I squeeze the kraut until it forms a tight dry ball that holds together. And flakes like dry coconut onto the pizza. The flavor is not overwhelming at all. But it is quite unique…

I knew when Gallo Family sponsored the Sunday Supper event this week for pizza, this was the pizza I wanted to share with you all. You may not be quite convinced, but if you trust me, you should try this and I know I will win you over with it.

Gallo Family Vineyards

And the meatballs won’t hurt my chances there either. Don’t you just love a good meatball bomber pizza?

Uncooked Meatballs
Uncooked Meatballs

Peppers and Squeezed Kraut
Peppers and Squeezed Kraut

Sliced Cooked Meatballs
Sliced Cooked Meatballs

Wine Pairings

I have been asked to pair my pizza recipe with selected wines, and for this pizza I chose Merlot and White Zinfandel, both by Gallo Family Winery.

Gallo Family Merlot as a Tuscan type of red wine has a naturally lower level of acidity, which makes it a perfect choice for pairing with acidic foods that contain tomato sauce, such as pasta and pizza. As red wines go on the spectrum, it also goes very well with many different foods, being a more approachable, middle-of-the-road red wine.

Gallo Family White Zinfandel is a nice blushing rosé with a beautiful color and a light sweetness that pairs well with spicy foods such as pizza with spicy meatballs.

Stretching the Dough
Stretching the Dough

First cheese layer
First cheese layer

Visit the Gallo Family Wines website

For even more information regarding their wines and wine pairings:

Gallo Family Wines

Visit the Gallo Family for more great ideas for National Pizza Month

Find Gallo Family Wines near You: Where to Buy

Adding sauce and kraut
Adding sauce and kraut

Adding meatballs and peppers
Adding meatballs and peppers

Adding onions and cheese
Adding onions and cheese

For more on Gallo Family Vineyards,

 Follow them on social media

To keep up the latest on the company,

Vineyards and current selections of wines.

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Sauerkraut and Meatball Pizza #SundaySupper #GalloFamily

Sauerkraut and Meatball Pizza

  • Servings: 3-4
  • Time: 1hr 12mins
  • Difficulty: moderate
  • Print

Sauerkraut and Meatball Pizza
Meatball Ingredients:

  • 1  pound ground chuck
  • 1 tablespoon  chopped garlic
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup shredded Parmesan cheese
  • 3 tablespoons dry bread crumbs

Pizza ingredients:

  • 16 ounces prepared pizza dough
  • 8 ounce can sauerkraut
  • 6 ounces Provolone cheese slices
  • 1 1/2 cups shredded Mozzarella cheese
  • 1 cup pizza sauce
  • 1/4 cup finely diced green bell pepper
  • 1 cup canned dried French fried onions


  1. Set pizza dough out in a lightly oiled bowl covered with plastic wrap and allow to warm to room temperature.
  2. Mix together meatball ingredients and shape into 12 meatballs.
  3. Brown meatballs on all sides and cook over low heat until internal temperature is 160ºF.; drain meatballs of fat and keep warm.
  4. Rinse and drain canned sauerkraut, then squeeze small handfuls in tight fists until no more liquid comes out and it clings together like a meatball, totally dry.
  5. Preheat oven to 450ºF., heating a pizza stone in the oven while it preheats, placing it on the lowest rack.
  6. Pat dough out to a diameter of 12-14 inches. (see cooking tips below)
  7. Place dough on parchment and slide onto peel, then onto stone in the preheated oven; cook 1-2 minutes, just long enough for the dough to bubble up in areas, then remove from oven.
  8. Place provolone cheese slices over the bottom of the crust.
  9. Top provolone with the pizza sauce, then sprinkle with dry sauerkraut.
  10. Slice meatballs in half and arrange over the kraut; sprinkle green peppers onto pizza.
  11. Top with shredded mozzarella, then sprinkle the fried onions over all.
  12. Slide pizza from peel back onto the hot pizza stone and bake for about 10-12 minutes, or until pizza is bubbly and as browned on top as you like.
  13. Remove from oven and slice into serving pieces.

Cooking tips:

  1. Pizza dough can be temperamental. If you find when you try to pat or roll out the dough that it refuses, and simply springs back, the dough needs to relax.
  2. What I do to help my dough along is to place the dough on top of my largest inverted stainless mixing bowl, cover it with a piece of parchment and let it rest for 15 minutes. I set a timer and just leave the room so I don’t get impatient and annoyed. If the room is at all cool, I will set a heating pad on high over the top of the parchment. When dough is cold it tenses up.
  3. Come back after fifteen minutes and pat the dough down the sides of the bowl, turning it if needed and touching up slightly sticky areas with floured fingers. You may need to set the timer and leave again, doing that until you can pat the dough all the way out. It is easy work then to turn the bowl over, and the parchment helps keep you from punching your fingers through thin dough, so keep it on there. The parchment can go straight into the oven, and helps the pizza slide off the peel. I also tug on the parchment to pull the baked pizza back onto the peel quite easily.

From the kitchen of palatablepastime,com

Sunday Supper Movement

It’s National Pizza Month and we are slicing it up in style!

As part of the Sunday Supper Movement, I and a host of other food bloggers are pleased to present to you some of our favorite pizza ideas, both sweet and savory for having your own pizzeria at home, paired with Gallo Family Wines.
Be sure to check these recipes out below, and be sure to pin your favorites! Sunday Supper bloggers love being pinned!

Sweet Pizzas

Savory Pizzas

Also Featured: Simple Tips for Wine Cheese Pairings plus Pizza Recipes #SundaySupper with Gallo Family Vineyards.
Need more ideas for celebrating National Pizza Month? Check out Gallo Family Vineyards’ blog.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sauerkraut and Meatball Pizza

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Creamy Italian Salad Dressing

Italian Marinated Mushrooms

Spaghetti Squash Tetrazzini

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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.


    • My first time eating kraut pizza was at a food festival. They were making anything and everything with kraut. By the time I got down the street to sample the pizza, I had already braved the chocolate sauerkraut fudge and the sauerkraut chess pie, so pizza was easy at that point. And each of the things I tried, I would make on purpose to eat again and again. The pizza doesn’t have overwhelming kraut flavor. It’s actually quite good!

      Liked by 1 person

  1. ourlifetastesgood says:

    I do like sauerkraut, but fudge and donuts?? I’m not so sure haha I would love to try it on this delicious looking pizza though! So creative!


  2. We discovered a lot of similarities between Ohio and Wisconsin when we visited this past weekend. One of them is the huge German heritage. Sauerkraut is everywhere here, but I’ve never seen it on a pizza. We’ll be introducing this beauty to Wisconsin, that’s for sure!


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