Sauerkraut Pizza

Ingredient Notes

Sauerkraut - use the milder, naturally fermented sour cabbage, not vinegar soured. Always. Drain before you measure actual cups sauerkraut.

Crème fraîche - try to use it instead of sour cream as it has higher fat content and does not curdle at high temperatures. Sour cream can work, but it really depends on the brand and its actual fat content. If you do use sour cream always stir in an egg yolk per cup of it. 

Egg - the yolk impacts the consistency of the crème fraîche and adds richness.

Salt, pepper & nutmeg (optional) - added to the crème fraîche (or sour cream) along with the yolk to make it more flavorful.

Mustard - whatever your favorite happens to be. Sweet Bavarian mustard works great, so do Dijon (shown above) and beer mustard.  

Bratwurst - we used Bavarian precooked pork links. 

Bacon - thick cut, sliced and pre-cooked to render some of its fat. If you don't precook it it will not get crispy. 

Sauteed onions - saute thinly sliced onions in the fat released from the bacon bits just until they begin to caramelize. 

Thyme - fresh or dried, goes really well with the sauteed onions, optional.

Caraway - traditionally used with sauerkraut.

Cheese - a mild flavored melting cheese such as mozzarella, Gruyere or Emmentaler. Absolutely not required and less is more. 

TIP: To make your own crème fraîche add four tablespoons of buttermilk to two cups of heavy cream, stir, cover and leave a warm place overnight. Refrigerate after that.

Other Sauerkraut Compatible Toppings

In addition to everything listed above the following ingredients all partner well with sauerkraut. 

• Sausage - pork, veal, beef, combination, chicken, vegetarian, etc. You can also brown ground meats (well seasoned).
• Smoked meats - smoked bacon, smoked pork jowl, smoked ham or Canadian bacon, Polska kielbasa, smoked chicken pieces or smoked turkey pieces, etc.
• Leeks or shallots- thinly sliced white parts only, sauteed in butter with salt & pepper until soft. 
• Apples - thinly sliced apples, tossed in a bit of olive oil.  
• Potatoes - super thinly sliced, tossed in olive oil then scattered over the sauerkraut.
• Alfredo sauce - you can use store bought, spread over the pizza dough.
• Ricotta - mix ricotta with a bit of olive oil, flavor with salt & pepper, grated onion, etc. and use instead of creme fraiche. 
• Mozzarella cheese -  about a cup mozzarella fresh pieces or mini balls is a good amount
• Basil and parmesan cheese - to complement the mozzarella
• Horseradish - prepared variety, mix it with creme fraiche or ricotta.
• Herbs - thyme, dried oregano Italian), juniper berries.
• Spices - sweet or smoked paprika, caraway, cumin, garlic powder. 
• Olive oil - either toss the drained sauerkraut itself in a bit of olive oil or drizzle some over the whole pizza once it is baked. It will really make the flavors sing.
• Trust your own taste buds - you know best what you enjoy sauerkraut with - perhaps it works as a pizza topping!

NOTE: We do not suggest tomato sauce due to its acidity - it fights with the flavor of sauerkraut. But if it works for you - use it. 

How to Make Sauerkraut Pizza 

The most important thing in terms of prep work is to squeeze out as much moisture from the sauerkraut as possible before you use it (to avoid a soggy pizza).

Always taste it to determine how much you need - it can and will overpower everything else if you use too much. 

TIP: Every time when you use sauerkraut in recipes try to reserve the sauerkraut juice - it has valuable health benefits and can be used in a variety of ways.

Version One - Bavarian Inspired

Step 1. Make the pizza dough (or use store bought) and roll it out over a floured surface according to your preference for crust thickness. We prefer a thin crust. The size of the pizza crust and its shape are up to you. Place it over a parchment paper line baking sheet or a round pizza pan. Alternatively press pizza dough in a lightly greased large skillet.

Step 2. Mix the mustard into the crème fraîche. Spread this pizza sauce over the dough.

Step 3. Layer the rest of the ingredients - the drained sauerkraut first, then sprinkle caraway, bratwurst slices and cheese (optional). Bake in a 425 - 450 F oven until bubbling ang crust is perfect. 

Version Two - Flammkuchen Inspired

Prep work. Cut bacon in pieces and pan fry until it renders most of its fat. Remove cooked bits and set aside over a paper towel. In the released grease saute thinly sliced onion until soft and just about beginning to get brown.

Step 1. Roll out the pizza dough as you see fit (same as above). 

Step 2. Mix the crème fraîche with egg yolk, salt & pepper and a pinch of nutmeg. Spread over the pizza dough.

Step 3. Layer the rest of the ingredients - the drained sauerkraut, then the sauteed onion and thyme, the bacon and the cheese (optional). Bake at 425 - 450 F.