Bavarian pizza. My little invention for a contest, inspired by a trip to Oktoberfest and a cold beer.
I get ideas when I drink beer. Some good, some bad. This one was good.
A soft pretzel crust, some caramelized onions, a beer/mustard/cheddar sauce and sliced bratwurst on top. Oh yeah, it was tasteeee. Time consuming with the pretzel crust, but worth it.
Use pre-made bread dough.
That’s about it.
I am inpatient when it comes to waiting on dough to rise.
These were mini-pizzas, by the way. Because you need to boil them. And I don’t have a big ol’ cauldron.
meanwhile: Make the sauce, caramelize some onions (low and slow) and cook your bratwurst:
For the “this-is-my-new-favorite-cheese-sauce” sauce:
Go grill your brats.
Roll any type of raw bread dough into 8″ circles
Set aside for 30 minutes;
Bring to a boil 6c water and 5 tbs baking soda
Boil each side of crust for 1 minute.
Place on parchment lined baking sheet, brush with melted butter and sprinkle with kosher salt.
Bake at 475 10-12 minutes
For the sauce,
melt 3 tbs butter
add 3 tbs flour
add 3/4 c beer, 2 tbs mustard
stir to thicken, add 1 1/2 c shredded cheddar cheese
salt and pepper to taste.
Top pretzels with sauce, caramelized onions and sliced (cooked) bratwurst sausage.
Optional: mustard, sauerkraut, and a nice cold beer.