Prep time:
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Cook time:
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Total time:
150 minutes
A few years ago, I was enjoying the brats and beer at an Oktoberfest party when, between the polkas, I started thinking about the traditional German foods on my plate. Could they be transformed into an easy-to-eat main course that would be at home in an American kitchen? I knew the combination of flavors would be delicious, but what would hold it all together? That's when inspiration struck. Turn a pretzel into a pizza dough base, then pile on the savory bratwurst. Toss on some slices of small white potatoes, add sweet apples and top it off with my crunchy kraut. It's a party on your plate.
Ingredients
- 2 tsp rapid-rising yeast
- 1 ½ tsp salt
- 4 cups flour
- 1 ½ cup warm water, divided
- 1 tbsp olive oil
- You can also use your favorite store-bought pizza dough
- 6-7 little white or red potatoes
- 2 bratwurst (remove casings), 3-4 large shallots, about 2 cups, sliced
- 4 tbsp butter
- 2 tbsp white cooking wine
- ½ - ¾ cup heavy cream
- 1 apple (Gravenstein, Gala, Empire or Granny Smith), thinly sliced
- 2 cups shredded fontina cheese
- 1 cup Bubbies Sauerkraut, drained
Directions
Pizza Dough:
- Place ¼ cup warm water in a small bowl and sprinkle with yeast.
- Let sit for 5 minutes until yeast is hydrated and creamy.
- In the bowl of an electric mixer fitted with a dough hook, place flour, salt, yeast mixture, olive oil and remaining 1 ¼ cups warm water.
- Mix on low speed for 2-3 minutes to combine.
- If dough appears too wet and sticky add flour, 1 tablespoon at a time, mixing until dough comes together to form a ball.
- Dough should still be moist but not too sticky.
- Remove dough hook.
- Cover dough with plastic wrap and let rise for 1-2 hours until doubled in size.
- While dough is rising, prepare the pizza toppings.
- Preheat oven to 475 degrees, with pizza stone if using one.
- Steam potatoes for 7-10 minutes, then remove from heat to cool.
- Don’t cook them completely; they should have a slight hardness in center once sliced.
- Remove bratwurst from casing and cook over medium heat until done.
- Set aside in bowl.
- Sauté shallots in butter with a pinch of salt and pepper for 3-5 minutes on medium heat until caramelized.
- Add wine and deglaze pan.
- Add cream and simmer shallots for 3-5 minutes until thickened.
- Add more cream for desired thickness; remove from heat and set aside.
- Thinly slice potatoes and apples.
- Divide dough into 2 equal balls.
- Roll out each dough ball and transfer to a baking sheet or pizza pan sprinkled with cornmeal or flour so the dough doesn’t stick.
- Lightly brush dough with olive oil.
- Spread creamy shallots evenly onto crust, leaving about ½”-1” from border.
- Add cheese, apples, potatoes, and sausage.
- Transfer pizza to oven, either onto the hot stone or in pizza pan.
- Bake 10-15 minutes until crust is brown and cheese is melted.
- Top with sauerkraut and enjoy!
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