Ingredients to make approximately six 6 oz. or four 9 oz. dough balls:
First held in 1810 in honor of a German royal wedding, Oktoberfest is steeped in tradition. This annual Bavarian celebration is now enjoyed worldwide, and two hundred years later Ann's specialty pizza recipe pays fitting tribute.
- Servings: 1-2
- Prep Time: 20 minutes
- Cook Time: 5-10 minutes approximately
Ingredients – Horseradish Mustard Aioli:
1 egg yolk | 1 tsp Dijon mustard | ½ tsp salt | 1 tsp garlic, minced | ½ cup olive oil | ½ cup canola oil | 2 Tbsp lemon juice | 2 Tbsp horseradish, freshly grated | 2 Tbsp stone-ground mustard | ½ cup crème fraîche or sour cream | Salt and freshly ground black pepper, to taste
Ingredients – Pizza:
½ cup flour | 6 oz homemade or store-bought pizza dough | ½ cup mozzarella cheese, shredded | ¼ cup homemade or canned sauerkraut | ¼ cup pre-cooked Polish and Ukrainian sausage, sliced | Caraway seeds, to taste | Drizzle of extra virgin olive oil | Horseradish mustard aioli
Instructions - Horseradish Mustard Aioli:
- Blend the egg yolk, Dijon mustard, ½ teaspoon salt, and minced garlic in a bowl.
- Slowly drizzle in the olive and canola oils, whisking constantly until the aioli is thick.
- Stir in the lemon juice, horseradish, stone-ground mustard and crème fraîche.
- Season to taste with salt and pepper.
Instructions – Pizza:
- Place pizza stone on the middle rack of the oven and pre-heat to 500°F (or as high as it will go).
- Gently push out dough ball into a 10” crust and place on a pizza peel sprinkled with flour to prevent the crust from sticking.
- Layer with mozzarella, sauerkraut and sliced sausages.
- Sprinkle with caraway seeds to taste and drizzle with extra virgin olive oil.
- Gently slide pizza onto the stone.
- Bake for about 3-4 minutes. Rotate. Finish baking another 2-3 minutes or until the crust is golden brown and cheese is bubbling. Bake time will depend on your individual oven.
- Remove pizza with a metal peel.
- Finish with drizzle of horseradish mustard aioli.
- Slice into 8 pieces