Monday, August 16, 2010
Bratwurst Pretzel Pizza
You really should try this recipe! We absolutely loved it! It is very easy to make. The pizza dough makes more than you'll need--I made a few breadsticks with the extra.
Bratwurst Pretzel Pizza
(From Every Day with Rachael Ray February 2009)
1/2 pound Skillet Pizza Dough (see recipe below)
One 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
One 16-ounce bag coleslaw mix
Caraway seeds, for sprinkling
Yellow mustard, for serving
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. (Note: I used about 12 ounces of pizza dough in a 12-inch cast-iron skillet.)
2.Meanwhile, preheat the oven to 425°. 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. (I purchased uncooked bratwursts, so I just cooked them like the package directs.)
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.
Skillet Pizza Dough
3/4 cup lukewarm water
1 tablespoon active dry yeast
1 teaspoon sugar
2 1/4 cups flour
1 teaspoon salt
3 tablespoons extra-virgin olive oil
1.In a small bowl, stir together the lukewarm water, yeast and sugar. Let stand until foamy, 3 to 5 minutes.
2.Using a standing mixer, mix the flour and salt at low speed. Mix in the yeast mixture and olive oil until a shaggy dough forms. Change to the dough hook attachment and mix at medium speed until smooth, about 6 minutes.
3.Transfer the dough to a greased, large mixing bowl, turning to coat; cover with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour. Punch down the dough before using. NOTE: For whole wheat dough, use 3/4 cup whole wheat flour and 1 1/2 cups all-purpose flour. I used a food processor to make the dough.
To prepare ahead:
Prepare Skillet Pizza Dough up to 1 day in advance. Refrigerate the covered bowl of dough and let rise overnight for up to 24 hours. When ready to use, punch down the dough and allow an extra 30 minutes to 1 hour for the second rise in the skillet.