Brats & Bratwurst Pizza


 
Clint

Clint

TVWBB Olympian
This turned out like a big pretzel :)

Smoke roasted some brats on the grill:
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I ground some coarse pink sea salt on the crust, then added some mustard, hot sauce, & one sliced brat:
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I squeezed a bunch of sauerkraut (maybe 1/3 cup) to get rid of the liquid & then put it & 3 oz shredded Mozz on the crust:
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Rich Dahl said:
That looks interesting, how did the kraut stand up to the high heat?
Click to expand...

Very well! The pizza cookbook I got, most of the recipes converted for the oven call for preheating the oven & stone to 500F (pizza stone ~8" from top of oven), then 10 minutes before the cook change from "bake" to "broil". The recipe for the Popeye Pizza, he said he didn't like the idea of spinach under the broiler so just bake it.

I followed those instructions, but after 3 minutes when most of the others were done this one had a ways to go so I turned on the broiler for 2 minutes.

I squeezed most of the moisture out of the kraut, if I do it again I'll do it under the broiler no doubt.

The pizza, how I said it tasted like a pretzel, it was chewier & crispier & had a lot more flavor than the hot dog bun..... It was an oddball try but I liked it.
 
Clint you did it again outstanding cook. Interesting on the ingredients, may have to give this a try.
 
Ya know, you're proving that anything can go on that pie. Now to experiment with some different cheeses--gruyere for example. Mozza is so passe ;)

Way to go!
 
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