I love any form of pizza with unique sauces and toppings. The only topping that never comes near my lips is using anchovies on my pizza. Though they may taste delicious, the appearance of little hairy fish creep me out. Since I was hungry for new variety of pizza, I whipped up an original creation with my Cheddar-Kraut Pizza recipe that I made the other day that was very good.
What is so unique is my version has cheddar cheese instead of mozzarella cheese and sauerkraut that I slightly sweeten and enhance the flavor with a bit of fennel seeds and black pepper and chopped onion. The fennel seeds give it a rye bread sort of taste that really is special. In my attempt not to overpower this incredible seasoned sauerkraut and cheddar cheese, I distribute the tomato sauce sparingly over the pizza just to lubricate it. Then I finish with stuffed green olives that give it a snappy jolt of extra flavor.
You can top my cheddar-kraut pizza recipe with your favorite pizza or spaghetti sauce, but use my homemade pizza dough. Honestly, readers, it is easy and will save you so much money from buying those pre-made pizza shells or frozen, cardboard like tasting pizzas.
The next time that you’re in the mood for pizza, I hope that you save yourself some money from ordering a ready-made pizza or buying those shells or ready made frozen ones with my cheddar-kraut pizza recipe. You truly will surprise yourself at how much better homemade pizzas taste as well without being as hard as thought to make.
In fact, I left you some links with my Bavarian pizza, Mediterranean tuna pizza, and meat lover’s pizza recipes. My recipes for pizza mini-loaves and pizza casserole are not traditional pizza recipes with a crust. However, they are on the order of pizza in taste.
- Pizza Dough:
- 1 cup of water
- 2-1/2 cups of sifted all-purpose flour
- 2 tablespoons of canola oil
- 1 teaspoon of dry yeast
- 1 teaspoon of salt
- 1 tablespoon of sugar
- Cheddar-Kraut Topping:
- ½ bag 1 lb. sauerkraut or 1 small can (14-1/2 oz.) sauerkraut
- ½ cups of onion finely chopped
- 1 tablespoon sugar
- ½ teaspoons of black pepper
- 3/4 teaspoon of salt
- 3/4 teaspoon of fennel seeds
- 3 tablespoons of olive oil
- 2-1/2 cups of Cheddar Cheese grated (I prefer sharp, but any variety will do)
- 1/3 to ½ cups of stuffed green olives
Boil and the sauerkraut for about 15 minutes and drain as usual.
Chop your onions and fry in the olive oil until golden. Add the drained sauerkraut next, along with the salt, black pepper, fennel seeds, and sugar.
Spread spaghetti or pizza sauce sparingly over the top of your unbaked pizza dough that you have stretched out in your greased pizza pan. I used a pan 11-1/2" x8-1/2", but you can use a smaller or larger pan for a thicker or thinner crust.
Top the pizza with the sauerkraut mixture, then add your grated Cheddar cheese and top with your stuffed green olives over it.
Bake in a 400-degree oven for about 15 minutes or until the bottom crust becomes slightly brown.