When friends and family drop in over the holidays a good way to make your guests feel welcome is by treating them to a homemade pizza, besides the usual dishes that you serve whether ham, turkey etc.
|Here is a piece of my Bavarian Pizza up close.|
The recipe that I have for you is hardly traditional as you might guess from the name of Bavarian Pizza. Imagine what gently browned onions, sauerkraut along with slices of sausage and Mozzarella cheese with just the right combination of spices would taste about now in a freshly made pizza crust. Making the dough from scratch really doesn’t take all that long and once you top it with this unique topping, you can make their visit a memorable occasion.
All the ingredients that I used can be found at ALDI, my favorite grocery store where I do mostly all my shopping. With their weekly specials and cheaper prices, I can buy a lot more food without sacrificing taste or quality over other larger stores with name brands.
|Kirkwood Turkey Andouille Sausage is what I used, but I have used other varieties of sausages that I found at Aldi's.|
|Aldi's sells both the canned and fresh variety like Frank's Kraut, which I often pick up and use half for another meal.|
Try my Bavarian Pizza because it is delicious and so different. Honestly, I think that you will love this recipe and–ALDI if you haven’t shopped there yet.
|ALDI Inspired Bavarian Pizza|
1 cup of water
2-1/2 cups of Baker’s Corner all-purpose flour
2 tablespoons of Carlini canola oil
1 teaspoon of dry yeast
1 teaspoon of salt
1 tablespoon of sugar
1/2 bag (1 lb.) of ALDI Frank’s Quality Kraut or 1 small can (14-1/2 oz.) sauerkraut
2 sticks of ALDI Kirkwood Turkey Andouille Sausage or 1/2 lb. of your favorite sausage
1 medium red onion, finely chopped
1 tablespoon sugar
½ teaspoon of black pepper
3/4 teaspoon of salt
8-oz. of Mozzarella cheese, grated
1/4 cup of olive oil
½ teaspoon of red pepper flakes
|Here's a cut piece of my ALDI Inspired Bavarian Pizza.|
To Make the Dough:
Add half the sugar to your warm water, not hot water, stir trying to dissolve the yeast and let it sit in your mixing bowl until the yeast starts bubbling. When it has some foaming action, you're ready to add the dry ingredients.
Add the flour along with the remaining sugar, oil, and salt a little at a time. Stir with a wooden spoon until the dough is no longer sticky. You want a soft, pliable ball.
The weather can influence the feel of your dough. Some days it may be too humid for example and you may need to add more flour or even less, depending on how sticky that ball feels on your fingers. Don’t be afraid of adding a bit more flour or even using less if that dough no longer feels sticky.
Let your dough rest and grow, covered for at least one hour to one and one-half hours.
After that time, the dough should have grown slightly. Take that dough and put it in your greased baking pan and stretch to fit. (For this recipe, I used a large round 12-inch size pizza pan).
To Prepare the Bavarian Topping:
Boil the sauerkraut for about fifteen minutes, then drain.
Chop your onions and fry in the olive oil until golden. Add the drained sauerkraut next, along with the salt, black pepper, and sugar.
Top the pizza with the sauerkraut mixture, then add your sliced sausage, grated Mozzarella cheese and sprinkle with the red pepper flakes.
Bake in a 400-degree oven for about 15 minutes or until the bottom crust becomes slightly brown.