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Bratwurst Pretzel Pizza

February 2009
Bratwurst Pretzel Pizza

by 6 people

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Imagine a pizza crust golden and crisp. Now cross that with a ballpark dogs with all the fixins.

Makes: 6 servings

Prep: 20 mins

Bake: 25 mins

Ingredients
  • 1/2 pound a href="/recipes/rachael-ray-magazine-recipe-index/side-dish-recipes/Skillet-Pizza-Dough">Skillet Pizza Dough
  • 1 12 ounce package  cooked bratwurst
  • 1 tablespoon sugar
  • 3 tablespoons apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon celery seeds
  • Salt and pepper
  • 1 16 ounce bag  coleslaw mix
  • Caraway seeds, for sprinkling
  • Yellow mustard, for serving
Directions
  1. Press the pizza dough into a greased 9- to 10-inch cast-iron skillet and let rise until doubled in size, 20 to 30 minutes.
  2. Meanwhile, preheat the oven to 425 degrees . In a large skillet, cook the bratwurst over medium heat until browned, about 5 minutes. Let cool before slicing into 3/4-inch-thick rounds.
  3. In a large bowl, whisk the sugar into 1 tablespoon hot water. Whisk in the vinegar, 3 tablespoons olive oil, the celery seeds and 1/4 teaspoon each salt and pepper. Add the coleslaw mix and toss.
  4. Press the bratwurst into the risen dough. Brush with the remaining 1 tablespoon olive oil; sprinkle the crust with the caraway seeds. Bake until puffed and browned, about 25 minutes. Let cool in the pan for 5 minutes. Slice, then drizzle with the mustard and serve with the slaw.
Tip Gear up:
  • Season your cast-iron skillet to keep the cooking surface nonstick: Coat a dry pan with melted vegetable shortening, then bake upside down on a rimmed baking sheet in a 400 degrees oven for 1 hour.