Sweet & Savory German-Inspired Pizza

Savory sausage and potatoes, sweet apples, creamy caramelized shallots, and sour, crunchy kraut? Sounds like the perfect Autumn combo to us!  Inspired by seasonal and German foods, we decided to create a pizza that will definitely please the palate of any Oktoberfest-flavor lover. Forgoing a traditional pizza dough, we traded for pretzel dough, which enhances the sweet, salty and savory ensemble. The pretzel crust makes for a very distinct, uneven looking pizza crust, but that adds to the charm- and you definitely won’t complain about the taste! Enjoy the flavors of fall all year round with this delicious pizza.

*Pretzel dough recipe adapted from Fleishman’s recipe. Looking for a gluten-free crust? Try this one from King Arthur Flour! Simply follow the recipe and then roll out the dough like a pizza.

  • 2 TBsp sugar
  • 1 envelope of rapid-rising yeast
  • 1-1/2 tsp salt
  • 3/4 cup milk
  • 3/4 cup beer
  • 2 TBsps corn or canola oil
  • 1 large shallot (about 1 cup, sliced)
  • Butter
  • 1 tbsp white cooking wine
  • ½ cup cream
  • 1 bratwurst (remove skin) approx ½ cup
  • ½ cup potatoes, thinly sliced
  • ½ cup apples, thinly sliced
  • ½ cup Bubbies naturally fermented sauerkraut
  • Coarse salt (optional)
  • 1 egg for wash (optional)

Preheat oven to 450 degrees F. Combine 2 cups of flour with sugar, yeast, and salt. In a medium-sized pan, heat up milk, beer, and oil to about 110-120 degrees. Once at temperature, add water to the bowl with dry flour mixture and combine; it will be sticky. Place dough on a floured surface, and knead for 4 minutes, adding flour as needed to make it less sticky. It should be slightly sticky, yet very spongey. Set aside on a floured surface for 10 minutes. Boil potatoes for 5-10 minutes, then remove from heat to cool; you want to parboil them, not cook them completely, so that they will be still hard once sliced. Thinly slice shallot, bratwurst, and apples.

Saute shallots in butter for about 3 minutes on medium heat, or until starting to get caramel colored and softened. Add wine vinegar and gently deglaze the pan. Add cream, and turn heat up to med-high. Simmer shallots in cream for 2-3 minutes, then remove from heat and set aside to thicken; season with salt & pepper if desired. Thinly slice potatoes. Roll out the dough and transfer to a baking sheet or pizza stone. Roll the outer 1/2 inch edge to create the crust, then spread cream and onions evenly onto the inner part of the dough. Add apples, potatoes, and sausage; once your toppings are on, whip up 1 egg and brush along the outer edges of the crust- this will give it a beautiful, shiny texture. Sprinkle coarse salt, poppy seeds or herbs on the egg wash if desired. Bake 10-15 minutes, then remove from heat. Top with sauerkraut and let the pizza cool down for 5-10 minutes before slicing- then dig in!