Langallo (Hungarian Pizza)

Langallo (Hungarian Pizza) is the Eastern European version of the  Italian  classic, made on focaccia with Hungarian sausage and bacon.

Langallo (Hungarian Pizza)

Langallo (Hungarian Pizza)

By Sue Lau | Palatable Pastime

Langallo (Hungarian Pizza) is my recipe of the day with the blogging group Bread Bakers. Karen has decided (as our host this month) that we should all bake pizza.

I  thought about making a Chicago deep dish, but recalled I had this Hungarian pizza tucked away that still needed to be posted.

I didn’t even KNOW there was such a thing until a few months ago when Eat the World was doing Hungarian recipes. This was originally meant for that event, but real life got in the way so I missed my posting deadline.

Langallo (Hungarian Pizza)

The Tension Rises

However, I was quite stoked about the idea of this one. I put it on my focaccia dough since it was a thick crust, and topped it with the suspect toppers, such as Hungarian sausage, bacon, sour cream, Hungarian farmer’s cheese and onion. Oh and paprika.  You absolutely MUST have that.

It was a nice outing picking up ingredients. I drove across town with family in tow to pick up the cheese at a Russian grocer. I perused the refrigerator case while husband and daughter pondered the candy section.

Besides the cheese I also grabbed their version of sour cream and O.M.G. it was very thick and good. I need to get over there and get some  more to pile on baked potatoes. Can you imagine?

This is Long but Very Easy

Anyway,  outside of the waiting time to rise the dough, this is very easy and I am sure you will enjoy it as a change of pace. It has my sneaky mind thinking about doing a sauerkraut version.

You guys do know how much I adore sauerkraut pizza, right? I have two versions on the blog. Number One and The Second But Still Delicious One. (It has meatballs!) Check them out and don’t be shy. And don’t even give me a look. You know good and well I wouldn’t do something twice if it wasn’t yum. There are just too many things in the world to make to spend too much time on ordinary food. 😉


Bread Bakers


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Tear & Share Holiday Breads, a theme chosen by Karen from Karen’s Kitchen Stories.

And don’t forget to check out all the amazing pizza baked by our talented bakers

Langallo (Hungarian Pizza)

(yeah yeah, the pic’s a little dark, but ignore that…)

(Bones to Kirk: I’m a doctor not a rocket scientist…)

(Me to You: I never claimed to be a good photographer, but I CAN COOK!) 🙂

Langallo (Hungarian Pizza)

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Next, Chicken Paprika Soup is light and low in carbs but big on flavor, making this a delicious and healthy meal.

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Langallo (Hungarian Pizza)

Langallo (Hungarian Pizza)

Sue Lau
No ratings yet
Prep Time 15 minutes
Cook Time 16 minutes
Proofing time 2 hours
Course Main Course
Cuisine European, Hungarian
Servings 6



  • 1 cup water 110-115F
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2-3/4 cups all-purpose flour (approximate)
  • 1 teaspoon garlic powder
  • 1 ounce packet fast rising yeast

Pan Treatment:

  • 1/4 cup olive oil

Langallo Toppings:

  • 1 medium red onion
  • 1 tablespoon olive oil
  • 10 ounces Hungarian sausage sliced
  • 1/2 cup thick sour cream
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1 cup Hungarian Farmer's cheese
  • 6 slices bacon cooked and crumbled
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon Italian parsley chopped


Prepare Dough:

  • Mix together warmed water with honey, olive oil, and salt.
  • Add flour, yeast, and garlic to a bowl of an electric mixer fitted with a dough hook.
  • Add water mixture and set machine to knead/mix until dough comes together as smooth and lightly tacky, with no loose flour or wet spots.
  • Adjust with tablespoons of flour to dry it or tablespoons of water to wet it if needed until the dough looks just right, smooth as a baby's butt.
  • Turn dough out into an oiled mixing bowl.
  • Cover with plastic lightly sprayed with nonstick and proof/rest at 1 hour in a draft free place until doubled in size.

Ready the Dough:

  • Pour oil for pan treatment into a 9x13x1 inch sheet pan or oblong baking pan and add dough, spreading out with your fingers to fill the pan.
  • Cover again and proof/rest another hour or until doubled in size. During this time preheat your oven to 450F.
  • Also, saute the onion in oil and brown the sliced sausages in a skillet, then set aside until needed.
  • Mix the sour cream with minced garlic and salt to flavor.

Top and Bake:

  • When dough has risen, par bake for 5 minutes then remove from oven.
  • Spread the sour cream over the crust then top with sausage and onions.
  • Sprinkle the cheese over all then top with crumbled bacon.
  • Sprinkle with smoked paprika and continue to bake for another 12 minutes.
  • Slice into six pieces, top with minced parsley and serve.


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Langallo (Hungarian Pizza)

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12 responses

  1. Isn’t it nice when you have dish made and photographed and along comes an event that fits! I’ll have to hunt down some Hungarian sausage and farmer’s cheese to try this.

  2. Bacon and sausage sound wonderful and I know that farmer’s cheese added flavor and saltiness. Now I need to find a Russian or Hungarian store!

  3. Sue, I love the addition of honey to the dough. The topping sounds yum. And really enjoyed reading about your trip to the market to buy cheese and sourcream 🙂

  4. You really grabbed my attention with ‘Hungarian’, and I had to come see what made it so. I really love this! I figured it would involve paprika, but never guessed about the sour cream. What a great great idea!

  5. Interesting recipe Sue. I like the addition of honey to the dough and the toppings sounds too delicious

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