Recipe
German Style Pizza Recipe
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Minitindel / All my dishes 3 months, 3 weeks ago
old world flavors make a unique and tasty topping for a easy pizza
Prep:10m Cook:19m Servings:6
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 Minitindel |
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Fans
Ingredients
- 1 can refrigerated -classic pizza crust like pillsbury or other brand
- 1/3 cup apricot preserves
- 8 ounces uncooked bratwurst links( orginal flavor) casings removed
- 1 large onion chopped
- 1 cup well - drained -sauerkraut
- 1-1/2 cups shredded monterey - jack -cheese
Directions
- heat oven to 400 degrees F.
- spray 12 inch pizza pan with non-stick cooking spray. unroll pizza crust dough on pan; press dough to edge of pan. bake 8 to 12 minutes or until light golden brown. brush preserves over dough; set aside
- spray 10 inch skillet with non- stick cooking spray. add sausage, onion and sauerkraut; cook over medium -high heat 5 to 7 minutes stirring occasionally and breaking up the sausage, cook until sausage is no longer pink.remove sausage mixture with slotted spoon; spoon evenly over preserves on crust. sprinkle with cheese on top .
- bake 13 to 19 minutes or until cheese is melted and crust is golden brown, remove and cut and serve....
- high altitude; ( 3500 to 6500 ft) bake 13 to 17 minutes
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frankieanne 3 months, 3 weeks ago said:
What a mix of ingredients, but I'll bet it works! The sweet preserves with the sauerkraut... Interesting post. Thank you!
crabhappychick 3 months, 3 weeks ago said:
You do know what I like, don't you....sauerkraut and pizza! Genius! I'll try this baby done on a gf crust. Thanks!
tobisgirl 3 months, 3 weeks ago said:
My husband is from Germany - so this really caught my eye...and it looks so good! What a great idea!
bluewaterandsand 3 months, 3 weeks ago said:
Sounds interesting and very good!
maggiehc 3 months, 3 weeks ago said:
I'm saving this one to try. Thanks for the recipe!
trigger 3 months, 2 weeks ago said:
A great German Stout would make this a perfect meal.
With your permission Minitindel I would make my own Pizza Dough from scratch. The added apricot preserves is a unique touch.
Great post
Michael