Recipe Video: The Sauerkraut, Sausage and Pink Cabbage Pizza

Die Saurkrautwurst und Rotkohl Pizza (Sauerkraut, Sausage and Pink Cabbage Pizza) is a deep-dish pan pizza that’s closely impressed by German flavors. This visually interesting pie can be utilized on any type of crust and could be prepped forward of time to be able to go as a weekly particular, for Nationwide Deep Dish Pizza Day (April 5) or Oktoberfest, and even as a hard and fast a part of your menu! That includes bratwurst, sauerkraut and selfmade Braukraut (candy & bitter crimson cabbage combine), the flavour profile for this distinctive pizza is all drawn along with a scrumptious Rahm sauce that’s simple to make and retailer for future pies.

Watch the video under, then scroll down for the total recipe:

Pizza Elements:
24 oz. Modernist Pizza: Deep-Dish Grasp Recipe pizza dough
Caraway seeds
3 oz. Rahm sauce
7.5 oz. 50/50 mix of Galbani Premio Mozzarella Shreds and Muenster
4 oz. bratwurst (sliced)
3.5 oz. sauerkraut
3.5 oz. crimson onion (sliced)
Recent chives
Recent dill
Recent parsley and extra sauerkraut (for garnish)

To make your pizza, first sprinkle some caraway seeds on the sting of the crust, then re-edge your pie another time earlier than baking. Add your Rahm sauce and a skinny layer of your cheese combine. Lay down a skinny layer of sauerkraut and prime along with your bratwurst, crimson onion and one other layer of cheese. Bake in your oven at 525°F for about 7-10 minutes, or till the cheese is melted and the crust is golden-brown.

Take away your pizza from the oven and prime with another skinny layer of sauerkraut, then mud with some recent chives and dill. End your pizza with strips of your candy and bitter cabbage combine. Place a small mound of sauerkraut within the middle for diners so as to add to their slices, with a sprig of recent parsley for garnish.

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Dough Elements:
Ceresota Unbleached All-Objective Flour (100.00%) – 907g
Water 70°F (59.21%) – 537g
IDY (0.82%) -7.4g
Superb Floor Cornmeal (10.53%) – 95.5g
Lard, softened (4.74%) – 43g
Butter, softened (4.74%) – 43g
Superb salt (2.11%) – 19g

Combine water, yeast, flour and cornmeal collectively. Add lard and butter and blend on medium to LOW gluten growth. Add salt then combine on medium to HIGH gluten growth. Carry out window pane check to find out gluten growth. Bench relaxation for 20 min; cowl properly. Portion dough, place in your pan and calmly mist with water; cowl properly. Proof at room temp (70°F) for 1.5 hours or refrigerated for twenty-four hours.

Rahm Sauce:
2 tbsp. butter
2 tbsp. flour
1 tsp. tomato paste
1 c. beef inventory alternatively vegetable broth
1 c. half & half
⅓ c. water or white wine
1 tsp. coarse kosher salt
¼ tsp. white pepper
½ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. paprika powder
¼ tsp. sugar

Soften the butter in a small sauce pan over medium warmth. Add the flour and fry on medium warmth for a few minutes. Then add the tomato paste and fry for an additional couple of minutes. Pour within the beef or vegetable broth and blend till the whole lot is properly mixed. Add the half & half and, wine or water and permit to simmer on medium warmth till the sauce is easy and thickened. Add seasonings to style. Maintain heat on low warmth till serving.

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2 tbsp. butter
1/2 giant crimson cabbage, sliced 1/4-inch thick
3 tbsp. sugar
1/4 c. balsamic vinegar
Kosher salt
Freshly floor black pepper

Soften the butter in a big pot over medium warmth. Add the thinly sliced crimson cabbage and toss to coat with the butter. Sauté till barely wilted, about 5 minutes. Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. Deliver to a simmer, then cut back the warmth to medium low. Cowl and simmer till the cabbage is totally tender however not mushy. Stir typically, about 30 to 45 minutes complete. Season to style with salt and pepper.