Friday, January 3, 2014

Bratwurst Pizza with Beer Crust and Beer-Mustard Cream Sauce

My hubby and I came up with the idea for this recipe as we made the long trek home for the holidays. It's a 10 hour drive, not counting stops, so we end up talking about anything and everything. Like new pizza toppings.
We first thought of putting bratwurst on a pizza, and then discussed options for other toppings, sauces, and cheeses. We talked about it so much we couldn't wait to try it out when we got back. We ended up making it for New Year's Eve, which seemed like the appropriate time for a dish like this. You know, one last "bad" meal before we try to get all resolution-healthy.

I am so glad we made this! This is one of the best things I have eaten in a long time. Oh my word, you guys. It was so good. The flavors balanced one another perfectly: the caramelized onions, the sharp cheddar, the sauerkraut, the tangy mustard, the bitter all blended together to make a flavor masterpiece. Seriously. I can't describe it any better than that, but you must give it a try! It is off-the-charts savory!

The crust takes a while to make, so you'll want to plan ahead on that part.
You could substitute different types of beer or cheese, but I honestly wouldn't recommend it until you've tried it exactly like this at least once. I can't guarantee that any substitutions would result in the same crescendo of awesome.

**Scroll to the bottom of the post to download a printable version of the recipe**

Bratwurst Pizza with Beer Crust and Beer-Mustard Cream Sauce

(adapted from a Rick Bayless recipe)
2 C flour
1/4 tsp rapid-rise yeast
1 tsp salt
1/2 C water at room temperature
1/3 C Guinness draught at room temperature
 Beer-Mustard Cream Sauce
1 3/4 C milk
1 C IPA (IPA is a specific type of beer: Indian Pale Ale. I used Karbach's Rodeo Clown Double IPA)
1/2 C stone ground or whole grain mustard
1 tsp salt
1/4 C flour
 Pizza Toppings
3 beer bratwursts
1/4 C sauerkraut
2-3 C sharp white cheddar, shredded
1 white onion, sliced
Olive oil

To make crust:
In a medium mixing bowl, combine flour, yeast, and salt. Add water and beer and combine.

Cover and leave at room temperature for 8+ hours.

Go ahead and drink the rest of the Guinness while you're waiting. :)
When ready to bake, preheat oven to 450 degrees. Spread dough onto greased pizza pan. If you're having trouble with the dough sticking to your fingers, rub a little shortening on your hands. My mother-in-law showed me that little trick recently, and it works so much better than putting flour on your hands!

Bake for about 8 minutes before adding toppings. This will help your crust not to be doughy in the  middle.

To make sauce:
In a saucepan, combine milk, beer, mustard, and salt over medium heat. Whisk in flour.

This beer was perfect for this sauce!
Let cook until sauce thickens, stirring occasionally. This can take 20-30 minutes, so I would suggest starting it before you bake the dough for the crust.
Here's how it looks when it has cooked down a bit and thickened up:

To prepare toppings:
Cook bratwursts through thoroughly by frying in a skillet with a little water. Cut into 1/4" slices.

Shred the white cheddar.

Drizzle olive oil in a small frying pan and caramelize the onion.

Keep cooking until the onions are nice and brown. This brings out such a good flavor!

To assemble pizza:
Spread sauce over partially-baked pizza dough.

Top with bratwursts, onion, sauerkraut, and cheddar.

 Bake at 450 for 12-15 minutes, or until cheese is melted and starting to brown.

Slice it up and serve! You will be everyone's new best friend if you give them a piece of this pizza!

P.S.--look at this beautiful pizza cutter! My husband made it for me. It's so heavy-duty and awesome. :)

Right-click the image below to download a printable version of the recipe.

Linking up with Rattlebridge Farm for Foodie Friday!