bavarian pizza

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.

Here is my time saving hints hint for next time I make this:

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.

If I had a big ol cauldron, I would build a fire in the back yard and put on a witch’s hat. Because that’s what you wear when you’re standing over a cauldron.

After I boiled the crusts, I brushed them with butter and sprinkled them with salt. Bake em at 475 for 12-15 minutes. Yes, this was before the loss of my oven….

meanwhile: Make the sauce, caramelize some onions (low and slow) and cook your bratwurst:

For the “this-is-my-new-favorite-cheese-sauce” sauce:

mmmmore butter…

flour, fresh beer and mustard…

cheddar cheese…

salt n pepper…. the simplest things are indeed the tastiest.

Go grill your brats.

and assemble.


Bavarian Pizzas:

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.


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