How to make delicious sauerkraut pizza with complementary toppings.
Go straight to the Recipe Card or
Read on for relevant tips, list of Compatible Toppings and Variation Ideas (2 mins)
In this post we are showcasing two of our favorite ways to put together delicious combination pizzas that are unmistakably sauerkraut, yet not overwhelmingly so.
- Version One is inspired by the classic Bavarian combination of bratwurst with mustard.
- Version Two is a variation of Flammkuchen/Tarte Flambee – the popular white pizza of the Alsace and Baden-Württemberg.
Courtesy of the select complementary topping ingredients shown below they are both worthy of your consideration.
As to the pizza dough – you can prepare the one in the recipe card or use your favorite (store-bought or homemade).
Ingredient Notes
Sauerkraut – use the milder, naturally fermented sour cabbage, not vinegar soured. Always. Drain before you measure actual cups sauerkraut.
Crème fraîche – try to use it instead of sour cream as it has higher fat content and does not curdle at high temperatures. Sour cream can work, but it really depends on the brand and its actual fat content. If you do use sour cream always stir in an egg yolk per cup of it.
Egg – the yolk impacts the consistency of the crème fraîche and adds richness.
Salt, pepper & nutmeg (optional) – added to the crème fraîche (or sour cream) along with the yolk to make it more flavorful.
Mustard – whatever your favorite happens to be. Sweet Bavarian mustard works great, so do Dijon (shown above) and beer mustard.
Bratwurst – we used Bavarian precooked pork links.
Bacon – thick cut, sliced and pre-cooked to render some of its fat. If you don’t precook it it will not get crispy.
Sauteed onions – saute thinly sliced onions in the fat released from the bacon bits just until they begin to caramelize.
Thyme – fresh or dried, goes really well with the sauteed onions, optional.
Caraway – traditionally used with sauerkraut.
Cheese – a mild flavored melting cheese such as mozzarella, Gruyere or Emmentaler. Absolutely not required and less is more.
TIP:To make your own crème fraîche add four tablespoons of buttermilk to two cups of heavy cream, stir, cover and leave a warm place overnight. Refrigerate after that.
Other Sauerkraut Compatible Toppings
In addition to everything listed above the following ingredients all partner well with sauerkraut.
- Sausage – pork, veal, beef, combination, chicken, vegetarian, etc. You can also brown ground meats (well seasoned).
- Smoked meats – smoked bacon, smoked pork jowl, smoked ham or Canadian bacon, Polska kielbasa, smoked chicken pieces or smoked turkey pieces, etc.
- Leeks or shallots– thinly sliced white parts only, sauteed in butter with salt & pepper until soft.
- Apples – thinly sliced apples, tossed in a bit of olive oil.
- Potatoes – super thinly sliced, tossed in olive oil then scattered over the sauerkraut.
- Alfredo sauce – you can use store bought, spread over the pizza dough.
- Ricotta – mix ricotta with a bit of olive oil, flavor with salt & pepper, grated onion, etc. and use instead of creme fraiche.
- Mozzarella cheese – about a cup mozzarella fresh pieces or mini balls is a good amount
- Basil and parmesan cheese – to complement the mozzarella
- Horseradish – prepared variety, mix it with creme fraiche or ricotta.
- Herbs – thyme, dried oregano Italian), juniper berries.
- Spices – sweet or smoked paprika, caraway, cumin, garlic powder.
- Olive oil – either toss the drained sauerkraut itself in a bit of olive oil or drizzle some over the whole pizza once it is baked. It will really make the flavors sing.
- Trust your own taste buds – you know best what you enjoy sauerkraut with – perhaps it works as a pizza topping!
NOTE: We do not suggest tomato sauce due to its acidity – it fights with the flavor of sauerkraut. But if it works for you – use it.
How to Make Sauerkraut Pizza
The most important thing in terms of prep work is to squeeze out as much moisture from the sauerkraut as possible before you use it (to avoid a soggy pizza).
Always taste it to determine how much you need – it can and will overpower everything else if you use too much.
TIP: Every time when you use sauerkraut in recipes try to reserve thesauerkraut juice – it has valuable health benefits and can be used in a variety of ways.
Version One – Bavarian Inspired
Step 1. Make the pizza dough (or use store bought) and roll it out over a floured surface according to your preference for crust thickness. We prefer a thin crust. The size of the pizza crust and its shape are up to you. Place it over a parchment paper line baking sheet or a round pizza pan. Alternatively press pizza dough in a lightly greased large skillet.
Step 2. Mix the mustard into the crème fraîche. Spread this pizza sauce over the dough.
Step 3. Layer the rest of the ingredients – the drained sauerkraut first, then sprinkle caraway, bratwurst slices and cheese (optional). Bake in a 425 – 450 F oven until bubbling ang crust is perfect.
Version Two – Flammkuchen Inspired
Prep work. Cut bacon in pieces and pan fry until it renders most of its fat. Remove cooked bits and set aside over a paper towel. In the released grease saute thinly sliced onion until soft and just about beginning to get brown.
Step 1. Roll out the pizza dough as you see fit (same as above).
Step 2. Mix the crème fraîche with egg yolk, salt & pepper and a pinch of nutmeg. Spread over the pizza dough.
Step 3. Layer the rest of the ingredients – the drained sauerkraut, then the sauteed onion and thyme, the bacon and the cheese (optional). Bake at 425 – 450 F.
Beer & Sauerkraut Pizza
Since both sauerkraut pizzas are dominated by German culinary elements we like to pair them with German lagers.
The sweeter malty, biscuity character of Helles is a particularly well suited partner to both versions, so are the herbal, floral hoppy notes of pilsner and maibock. American craft lagers make a great contender.
Variations & Vegetarian Sauerkraut Pizza Ideas
- Chicken Sausage & Apple Slices
- Leeks & Ham
- Vegetarian Sausage
- Ricotta & Potatoes with Thyme
- Polish Sausage (sliced thin) with grated Swiss cheese
Other Recipes You Might Like
Pork and Sauerkraut
Sauerkraut Balls
Sauerkraut Strudel
Alsatian Dressed Sauerkraut aka Choucroute Garnie
Sauerkraut Recipes Round-up
Sauerkraut Pizza (with Variations)
Yield: 4
How to make sauerkraut pizza by using a selection of compatible toppings. Variation ideas and tips on handling the sauerkraut to ensure it contributes is characteristic flavor without overpowering the rest of the ingredients.
Ingredients
- 16-20 oz pizza dough*
- 1 cup of very well drained sauerkraut (naturally fermented)
Bavarian Inspired TOPPINGS
- 7 ozcrème fraîche**
- 2-3 links of cooked Bavarian bratwurst, sliced
- 1 tsp caraway seed, or to taste
- 1 tbsp Bavarian or Dijon mustard
- 1/3 cup of shredded mild melting cheese such as Mozzarella or Gruyere (optional)
FLAMMKUCHEN Inspired Toppings
- 7 ozcrème fraîche**
- 1 egg yolk***
- 1 tsp salt and 1/2 tsp pepper, pinch of nutmeg (optional)
- 6 oz thick-cut bacon, diced or cut into thin strips
- 1 large onion, thinly sliced
- thyme, fresh or dried, to taste
- 1/3 cup of shredded mild melting cheese such as Mozzarella or Gruyere (optional)
Instructions
BAVARIAN INSPIRED
1. Preheat oven to 425 - 450 F depending on your oven's calibration.
2. Roll out pizza dough and place over parchment paper line baking sheets (optional but very helpful).
3. Mix the crème fraîche with the mustard and apply a thin layer over pizza dough. Layer the toppings: sauerkraut first, then caraway, then sausage and finally the cheese (if using).
4. Bake until the edges begin to brown and the dough is cooked through.
FLAMMKUCHEN INSPIRED
Prep work: Cook the sliced bacon until it renders most of its fat but is not yet crispy. Place on paper towels to drain. Saute the sliced onion in the bacon fat until soft and just beginning to brown here and there. Set aside.
1. Preheat oven to 425 - 450 F depending on your oven's calibration.
2. Roll out pizza dough and place over parchment paper line baking sheets (optional but very helpful).
3. Mix the crème fraîche with the egg yolk, salt, pepper and nutmeg and spread over pizza dough. Layer the toppings: sauerkraut first, then sauteed onions and thyme, bacon and finally cheese (if using).
4. Bake until the edges begin to brown and the dough is cooked through.
Notes
*Use your favorite pizza dough and budget about 4-5 oz of dough per individual 10 inch pizza if thinly rolled OR make this Flammkuchen dough we usually use.
For thicker crusts budget more dough. Also note that pizza dough weighs differently based on density.
** Substitute with the same amount of sour cream but because it contains less fat beat 1 egg yolk into it to prevent it from curdling. You could also use thick Alfredo sauce.
***Do not add an extra egg yolk if you are using sour cream (see **note above). Just the one.
Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 612Total Fat: 21gSaturated Fat: 27gTrans Fat: 5gSodium: 152mgCarbohydrates: 189gFiber: 14gSugar: 8gProtein: 6.5g
Did you make this recipe?
Use the form below to subscribe for more like it or share it on Pinterest.
