Oktoberfest Pizza Bratwurst Gouda (Printable View)

Savory bratwurst, gouda, apple, and caramelized onions, highlighted with creamy mustard sauce and tangy sauerkraut.

# Ingredient List:

→ Caramelized Onions

01 - 1 large yellow onion (about 14 ounces)
02 - 2 teaspoons olive oil
03 - 1 teaspoon unsalted butter
04 - Pinch kosher salt

→ Bratwurst Sausage

05 - 1 tablespoon unsalted butter
06 - 2 bratwurst sausages (about 8 ounces total)
07 - 1 cup water or German lager

→ Mustard Cream Sauce

08 - 1 tablespoon garlic-infused olive oil or 1 tablespoon olive oil plus 1 clove garlic, minced
09 - 1 tablespoon unsalted butter
10 - 1 tablespoon all-purpose flour
11 - 1/2 cup whole milk
12 - 1/4 cup stone-ground mustard (about 2 ounces)
13 - Pinch ground nutmeg

→ Pizza Assembly

14 - 8 ounces pizza dough, prepared
15 - 6 ounces Gouda cheese, shredded
16 - 1/2 large apple (about 3.5 ounces), thinly sliced
17 - 6 tablespoons sauerkraut, drained (about 2.5 ounces)

# Preparation Steps:

01 - Peel the onion, trim the ends, and cut in half from root to stem. Slice thinly into half-moons. Heat olive oil and butter in a large skillet over medium heat. Add onion slices and sauté for 8 to 10 minutes, stirring frequently, until translucent and starting to brown. Season with kosher salt. Lower heat to medium-low; cook, stirring every 5 to 10 minutes, until onions are deeply golden, about 30 to 60 minutes. Add a splash of water to the pan if onions begin to stick or brown excessively. Set aside.
02 - In a skillet over medium-high heat, melt butter. Add bratwursts and sear for 3 to 4 minutes per side until browned. Pour in water or lager, cover, and bring to a simmer. Cook for 3 to 5 minutes, until sausages reach 160°F internally. Remove from heat, slice into diagonal discs, and reserve.
03 - In a small saucepan over medium-low, heat garlic-infused olive oil and butter. Once melted, stir in flour and whisk until combined and starting to bubble. Gradually whisk in milk until smooth. Add stone-ground mustard and a pinch of nutmeg, whisking until sauce thickens. If needed, whisk in additional milk by the tablespoon to adjust consistency. Remove from heat and set aside.
04 - Preheat oven to 500°F. Place a baker’s half sheet pan aside. Shape the dough by either hand-stretching or rolling between parchment paper until desired thickness is achieved. Transfer the dough, on parchment, to the prepared baking sheet.
05 - Spread mustard cream sauce evenly over the shaped pizza dough. Sprinkle shredded Gouda cheese on top. Evenly distribute apple slices, sliced bratwurst, and drained sauerkraut. Caramelized onions can be added now or reserved to top after baking.
06 - Bake pizza in the preheated oven for 14 to 18 minutes, until the crust is golden and crisp and toppings are bubbling and browned to preference. For thinner layers of toppings, check after 14 minutes. Heavier layers may require up to 18 minutes. Remove from the oven.
07 - Top the hot pizza with caramelized onions if not already added, slice, and serve warm.

# Supplementary Details:

01 - Caramelized onions can be made ahead and refrigerated for up to five days to save preparation time.

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