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Cheddar-Kraut Pizza
Prep Time
15 mins
Cook Time
15 mins
Growing
1 hr 30 mins
Total Time
2 hrs
 
What is so unique about my cheddar-kraut pizza recipe 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 with just a minimum of tomato sauce and finished with stuffed green olives.
Course: Main Dish, snacks
Keyword: cheddar-kraut pizza
Servings: 4
Ingredients
  • 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
Instructions
  1. Boil and the sauerkraut for about 15 minutes and drain as usual.

  2. 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.
  3. 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.

  4. Top the pizza with the sauerkraut mixture, then add your grated Cheddar cheese and top with your stuffed green olives over it.

  5. Bake in a 400-degree oven for about 15 minutes or until the bottom crust becomes slightly brown.

  6. ENJOY!