Inspired by two of my favorite foods, I came up with this brilliant combination of bratwurst and cheddar to honor my native Wisconsin roots. I made it for the first time as a party appetizer, and it was well-received. Word must have leaked out: a couple weeks later at Fig's (a gourmet pizza restaurant in Wellesley), they too had a bratwurst pizza!
This recipe makes two pizzas.
Dough
250 grams all-purpose flour
200 grams rye flour
1 TB yeast (10 grams)
250 grams water, 120 degrees F
2 TB olive oil (20 grams)
Warm bowl of electric mixer with hot tap water. Measure flour and yeast into mixer bowl. Add hot water and olive oil. Put dough hook on mixer and mix until dough pulls cleanly from sides of bowl (speed 2 on a KitchenAid, about two minutes). Knead at same speed for 4 additional minutes. Remove dough from bowl, grease bowl with olive oil, then replace dough in bowl. Turn dough once to coat with oil. Cover bowl with plastic wrap, let rise for at least one hour, or overnight.
Toppings
6 uncooked bratwurst
large white onion
1 lb grated cheddar cheese
8 oz can tomato sauce
6 oz can tomato paste
Prepare bratwurst and onions as described here. Bratwurst and onions can be prepared in advance and refrigerated. Slice bratwurst into chunks (1/2 inch thick.)
Prepare pizza sauce by combining tomato sauce, tomato paste, and spices. (Combine 1 TB each of garlic powder, dried Italian oregano, dried basil, red pepper flakes, and freshly ground fennel seeds. Use 2 TB of mixture in sauce, save the rest for another day.) Feel free to use a quality prepared pizza sauce from the store.
Final Preparation
Preheat oven and a pizza stone to 500 degrees F. (You could also cook this pizza on the grill if you already have it fired up: see my griling technique for BBQ Chicken Pizza.)
Divide dough into two pieces. On floured surface, flatten dough, then roll out using a rolling pin. Scrape dough off board using a pastry scraper and place on a wooden pizza peel. Cover with pizza sauce, a layer of cheddar cheese, bratwurst, and onions.
Slide pizza onto preheated pizza stone and cook for 6-10 minutes until cheese is bubbling and crust is done. Prepare second pizza while first is cooking and put the second one in the oven while you serve the first.