German-Inspired Pizza

Prep time: 
 Cook time: 
 Total time: 
150 minutes
German-Inspired Pizza

A few years ago, I was enjoying the brats and beer at an Oktoberfest party when, between the polkas, I started thinking about the traditional German foods on my plate. Could they be transformed into an easy-to-eat main course that would be at home in an American kitchen? I knew the combination of flavors would be delicious, but what would hold it all together? That's when inspiration struck. Turn a pretzel into a pizza dough base, then pile on the savory bratwurst. Toss on some slices of small white potatoes, add sweet apples and top it off with my crunchy kraut. It's a party on your plate.


  • 2 tsp rapid-rising yeast
  • 1 ½ tsp salt
  • 4 cups flour
  • 1 ½ cup warm water, divided
  • 1 tbsp olive oil
  • You can also use your favorite store-bought pizza dough
  • 6-7 little white or red potatoes
  • 2 bratwurst (remove casings), 3-4 large shallots, about 2 cups, sliced
  • 4 tbsp butter
  • 2 tbsp white cooking wine
  • ½ - ¾ cup heavy cream
  • 1 apple (Gravenstein, Gala, Empire or Granny Smith), thinly sliced
  • 2 cups shredded fontina cheese
  • 1 cup Bubbies Sauerkraut, drained


Pizza Dough:

  1. Place ¼ cup warm water in a small bowl and sprinkle with yeast.
  2. Let sit for 5 minutes until yeast is hydrated and creamy.
  3. In the bowl of an electric mixer fitted with a dough hook, place flour, salt, yeast mixture, olive oil and remaining 1 ¼ cups warm water.
  4. Mix on low speed for 2-3 minutes to combine.
  5. If dough appears too wet and sticky add flour, 1 tablespoon at a time, mixing until dough comes together to form a ball.
  6. Dough should still be moist but not too sticky.
  7. Remove dough hook.
  8. Cover dough with plastic wrap and let rise for 1-2 hours until doubled in size.
  9. While dough is rising, prepare the pizza toppings.

  1. Preheat oven to 475 degrees, with pizza stone if using one.
  2. Steam potatoes for 7-10 minutes, then remove from heat to cool.
  3. Don’t cook them completely; they should have a slight hardness in center once sliced.
  4. Remove bratwurst from casing and cook over medium heat until done.
  5. Set aside in bowl.
  6. Sauté shallots in butter with a pinch of salt and pepper for 3-5 minutes on medium heat until caramelized.
  7. Add wine and deglaze pan.
  8. Add cream and simmer shallots for 3-5 minutes until thickened.
  9. Add more cream for desired thickness; remove from heat and set aside.
  10. Thinly slice potatoes and apples.
  11. Divide dough into 2 equal balls.
  12. Roll out each dough ball and transfer to a baking sheet or pizza pan sprinkled with cornmeal or flour so the dough doesn’t stick.
  13. Lightly brush dough with olive oil.
  14. Spread creamy shallots evenly onto crust, leaving about ½”-1” from border.
  15. Add cheese, apples, potatoes, and sausage.
  16. Transfer pizza to oven, either onto the hot stone or in pizza pan.
  17. Bake 10-15 minutes until crust is brown and cheese is melted.
  18. Top with sauerkraut and enjoy!
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