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Monday, March 18, 2013

Sauerkraut Pizza

For some reason, I have been craving sauerkraut lately. I have been craving the pickely, sour, mouth-puckering goodness of sauerkraut. So Friday night I decided to pick some up at the grocery store so that I could whip up an experimental pizza version of the reuben (veggie-style).

Here are the ingredients I used to make my sauerkraut pizza:

  • Boboli Thin Crust Pizza
  • Thousand Island Dressing
  • Mozzarella Cheese (we're not big swiss fans around these parts)
  • Hash Browns 
  • Chopped Onions
  • Cabbage
  • Sauerkraut
  • Morning Star Black Bean Burger (not pictured)

Start by pre-heating your oven to the temperature indicated on the pizza crust instructions. While the oven heats up, begin pan-frying your chopped onions and hash browns together until they are golden brown and crispy. I chose hash browns to give the pizza a little more substance, something to really bite into.

After the hash browns are cooked, you can begin to layer on the pizza toppings. Start with a thin layer of thousand island dressing and mozzarella cheese.

Next, layer on the hash browns, sauerkraut, crumbled black bean burger (or corned beef, if you prefer), followed by more mozzarella cheese.

Pop the pizza in the oven and let the oven work its magic to melt the cheese and brown the crust for 8 to 10 minutes (or whatever your pizza crust instructions tell you to do).

In the meantime, chop up your cabbage (or go with bagged coleslaw) and pour on some thousand island dressing to create a creamy coleslaw. This will top the pizza once it comes out of the oven.

Once the pizza is cooked and cut, pile on some coleslaw and enjoy!

This pizza was so good, it didn't make it to the left over stage. I'm thinking I may need to make this again with the remaining sauerkraut and cabbage before the week is over...

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