One of the wonderful things about travel is that it provides the opportunity to try things outside of your routine. Sometimes you learn that you don’t ever want that thing ever again…like when I gagged down a goose foot in Guangzhou, China. Sometimes you find something that is special and unavailable at home so it is a special treat when you get to have it again…like a Mövenpick ice cream atop Hong Kong’s Victoria Peak. And, sometimes, you find something that you are able to recreate at home and it becomes a new addition to your house favorites. For me, a sauerkraut pizza falls in the latter category.
When I first heard of a sauerkraut pizza, it was via an email with an attached photo from Chuck who had just had one in Toronto, Canada on a business trip and he wanted to share. As I was not along, I couldn’t try it myself but my curiosity was definitely piqued!
As soon as Chuck got back home, we set out to deconstruct and recreate his Canadian pizza experience. I could tell from the photo that the ingredients were simple…thin crust, sauerkraut, sausage and cheese with german-style mustard served as a condiment on the side. Thinking back about his recollection of flavors, we concluded that the cheese was in the gruyère family, the sausage was on the sweeter side, the sauerkraut was of the German-style with the caraway seeds. They had not used any onion or garlic as far as he could identify so our first attempt was as simple as that…and it was good. But we also knew that we could improve on it a bit.
Over the years we have experimented slightly but not much. We have added a few more ingredients to our original and consistently turn out a tasty dinner with the following as a rough guide. Oh, and we often pair it up with a hardy, chewy stout. Yummy!
- One pizza dough, thinly rolled (We make our own in the bread machine from: one packet of yeast, 1 teaspoon of sugar or honey, 1 teaspoon of salt, 1-1/4 cups of whole wheat flour, 1-1/4 cups of bread flour, 2 tablespoons olive oil, and 1 cup of water. I also toss in a handful of flax seeds, just ‘cuz, but they are optional.)
- One shallot, peeled and thinly sliced
- Two cloves of garlic, peeled and minced
- Enough sauerkraut, drained, to cover dough. Roughly 2 cups. (We use home-made. See this earlier post.)
- Two chicken and apple sausages, thinly sliced
- Enough Gruyère cheese, shredded, to cover. Roughly 1/2 pound.
- Preheat oven to 425.
- Place pizza dough on a prepared cookie sheet or pizza stone.
- Assemble pizza in the order that the ingredients are listed.
- Bake for 20 minutes or until cheese has melted and crust is done.
- Serve with German-style mustard, if desired.
By the way, I don’t care for the mustard on the side whereas Chuck smears some on every bite. Try it for yourself and form your own opinion. A sauerkraut pizza just may become a new go-to in your culinary repertoire as well. Guten Appetit!