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Brat and Kraut Pizza with Tillamook Cheddar Sauce
Brat and Kraut Pizza with Tillamook Cheddar Sauce
Sausage and sauerkraut is one of my favorite pizzas, but I wanted to do something a little different than normal. Instead of a tomato-based sauce, I made a garlicky cheese sauce with Tillamook cheddar. I used sliced bratwurst instead of Italian sausage. What I ultimately created was the most Wisconsin-inspired pizza known to man.
Equipment
- pizza pan or pizza stone
Ingredients
- 1 pizza dough recipe or 1/2 the recipe for thin crust
- 8 oz bratwurst cooked; thinly sliced
- 1 cup sauerkraut drained of juices
- 2 cups mozzarella shredded
- 2 green onions finely chopped
Tillamook Cheese Sauce
- 2 tbsp butter
- 2 garlic cloves minced
- 1/4 cup yellow onion finely chopped
- 2 tbsp flour
- 1 cup whole milk
- 1/2 cup tillamook cheddar shredded
Instructions
- Melt the butter in a small pot over medium heat. Add in the garlic and onion. Cook for 1 minute.
- Whisk in the flour. Cook for 1 minute.
- Pour in the milk. Whisk out any lumps of flour. Cook for 2-3 minutes until thickened.
- Turn off the heat and stir in the Tillamook cheddar.
- Roll out your pizza dough to your desired thickness. Spread the cheese sauce, leaving a 1/4” edge of crust.
- Top the pizza with mozzarella cheese; followed by the sliced brat, sauerkraut, and green onion.
- Bake in a preheated 475° oven for 12-15 minutes.
Pizza Dough
For the last 8 months, I’ve been trying to perfect the perfect standard pizza dough. Through lots of trial and error, I think I may have done it. This recipe is basic and straightforward, yielding what I consider a really good medium thickness crust for a 14” pizza. If you divide the dough into two, you will have 2 – 12” thin crust pizzas. Once assembled, these pizzas bake at 475° for 12-15 minutes depending on the crust thickness and the type of pan or pizza stone you use. This dough can keep in the refrigerator for 3 days and can also be frozen.
Equipment
- upright standing mixer with dough hook attachment
- plastic wrap
- rolling pin optional
Ingredients
- 2 1/4 tsp dry active yeast
- 2 tsp sugar
- 3/4 cup warm water
- 2 cups flour plus extra
- 1 tsp salt
- 3 tbsp olive oil
Instructions
- Mix together the yeast and sugar. Dissolve in the warm water and let activate until bubbly; about 5 minutes.
- Mix the flour and salt in an upright standing mixer for 30 seconds on low. Pour in the yeast mixture and olive oil.
- Increase the speed to medium and continue to knead for 5 minutes. At this point, the dough will pull away completely from the side of the bowl. Cover with plastic wrap and allow the dough to rise in a warm area for about 30 minutes.
- Gently flour a clean surface. Place the dough in the center of the floured surface and lightly flour the top.
- Using either your hands or a rolling pin, stretch out the dough to your desired thickness.
Anchovy and Tomato Pizza
Anchovy and Tomato Pizza
This is the first of many pizza recipes on Stoned Soup. For me, an anchovy pizza is the most underrated and misunderstood of all pizzas. Yes, anchovies are strong and “fishy”, but when used correctly, make the perfect pizza. I prefer to have the anchovies chopped up in an olive oil sauce so they are evenly dispersed in every bite. I think if whole fillets are on the pizza, it is overpowering. This is where anchovies get a bad rap. What this pizza tastes like is a caesar salad without the romaine. So give this pizza a chance because it is just as worthy as any other pizza out there.
Equipment
- pizza pan or pizza stone
Ingredients
- 1 pizza dough recipe or half the recipe for thin crust
- 1/2 cup olive oil
- 1/4 cup anchovies in olive oil finely chopped
- 6 garlic cloves
- 2 cups mozzarella cheese shredded
- 1/4 cup grape or cherry tomatoes sliced in half
- 1/4 cup shallots thinly sliced
Instructions
- In a small sauté pan, heat up olive oil over medium heat. Add in the anchovies and cook for 2 minutes. Toss in the garlic and cook for 30 seconds. Turn off the heat and let cool slightly.
- Preheat the oven to 475°. Roll out your pizza dough to your desired thickness.
- Ladle the anchovy sauce across the dough; leaving a 1/4” of space from the edge.
- Spread the mozzarella over the pizza. Top with the halved tomatoes and sliced shallots.
- Bake for 12-15 minutes depending on the thickness of your dough.
Pizza Dough
For the last 8 months, I’ve been trying to perfect the perfect standard pizza dough. Through lots of trial and error, I think I may have done it. This recipe is basic and straightforward, yielding what I consider a really good medium thickness crust for a 14” pizza. If you divide the dough into two, you will have 2 – 12” thin crust pizzas. Once assembled, these pizzas bake at 475° for 12-15 minutes depending on the crust thickness and the type of pan or pizza stone you use. This dough can keep in the refrigerator for 3 days and can also be frozen.
Equipment
- upright standing mixer with dough hook attachment
- plastic wrap
- rolling pin optional
Ingredients
- 2 1/4 tsp dry active yeast
- 2 tsp sugar
- 3/4 cup warm water
- 2 cups flour plus extra
- 1 tsp salt
- 3 tbsp olive oil
Instructions
- Mix together the yeast and sugar. Dissolve in the warm water and let activate until bubbly; about 5 minutes.
- Mix the flour and salt in an upright standing mixer for 30 seconds on low. Pour in the yeast mixture and olive oil.
- Increase the speed to medium and continue to knead for 5 minutes. At this point, the dough will pull away completely from the side of the bowl. Cover with plastic wrap and allow the dough to rise in a warm area for about 30 minutes.
- Gently flour a clean surface. Place the dough in the center of the floured surface and lightly flour the top.
- Using either your hands or a rolling pin, stretch out the dough to your desired thickness.
Shrimp and Pork Belly Negiyaki
Shrimp and Pork Belly Negiyaki
If you’re a fan of okonomiyaki, this pancake is on another level! Negiyaki uses green onions as the main ingredient instead of cabbage. The pancake is topped with bonito flakes, kewpie mayo, and okonomiyaki sauce; but more traditionally served with a dashi/soy sauce mixture. You can use either regular green onions or any type of spring onion. For protein, shrimp or pork belly are great options. The negiyaki only take 5 minutes of prep time and 7 minutes to cook, making this a quick go to snack or main meal.
Ingredients
- 1 bunch green onions finely chopped
- 1/4 cup flour
- 1/4 tsp baking powder
- 1/4 cup bonito flakes
- 1 large egg beaten
- 2 tbsp agedama (tempura scraps)
- 1/2 tsp soy sauce
- 3 tbsp water
- vegetable oil for frying
- 4 8/12 count shrimp peeled and deveined; sliced in half
- 3 slices pork belly thin sliced
Toppings
- bonito flakes
- kewpie mayonnaise
- okonomiyaki sauce
Instructions
- Mix together the egg, water, soy sauce, tempura scraps, and bonito flakes in a bowl.
- In another bowl, mix together the green onions, flour, and baking powder. Mix the batter into the green onions.
- Heat up an 1/8” of cooking oil in a large sauté pan over medium heat. Pour in the batter. Lay the shrimp in a circular patter on top of the pancake. Cook for 2 minutes.
- Flip the pancake. Cover. Reduce the heat to low and cook for 4 minutes.
- Uncover. Flip. Increase the heat to medium and cook for 1 more minute.
- Top with more bonito flakes, kewpie mayo, and okonomiyaki sauce.
If using pork belly, lay the slices across the pancake once you pour the batter in the pan.
