|• 1 pizza crust (12 in) - I used a 'Mama Mary's' wheat |
|• ½ Cup Thousand Island Dressing|
|• 1 ½ Cup sauerkraut (drained)|
|• 1 Tbs caraway seeds|
|• 1 kosher dill pickle sliced thinly|
|• 3 Oz mustard (German stone ground is good)|
|• 3 grilled bratwurst|
|• 8 slices Muenster cheese|
While the bratwurst is cooking, spread the Thousand Island dressing on the pizza crust
Layer the sauerkraut thinly over the entire crust.
Sprinkle the caraway seeds over the kraut
Spread the dill pickles over the kraut.
Spread half of the cheese over the kraut. It does not have to cover it entirely. It may help to break the slices into smaller pieces.
Quarter the grilled bratwurst lengthwise. Then cut each strip into fourths.
Spread the bratwurst pieces over the pizza.
Spread the mustard over the bratwurst and then cover with the remaining cheese.
Cook the bratwurst on the BGE at 350-375 for about 20 minutes until nice and brown.
Prepare pizza as above while letting the temperature rise to 550.
Once prepared, place the pizza on a pizza stone on a platesetter at 550 degrees for 15 minutes.
Let cool for 5 minutes and then slice.
I have used a dill mustard and omitted the dill pickles. The results were still very good.
You will find this may have very different flavors depending on what type of Thousand Island dressing, sauerkraut and mustard are used. Experiment with several until you get the taste you like.
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