Tuesday, May 10, 2011

German Pizza

Due to illness last week, I don't have really good plans for this week's posts. I promise to get back into the swing of things next week with the product/information tuesdays and new food thursday (I may actually come up with something fun by Thursday).
This recipe is one I found on Kraft's website last fall. It's a rather fun and interesting recipe. I grew up in a german area so there was always sausages and sauerkraut. For this recipe, make sure everything is fairly dry or you will end up with a soggy crust. We buy handmade german sausages which are fairly smoky in flavor. If you buy raw sausages, add water to the pan you are frying them in - just up to 1/2 the sausage side so they will cook evenly. You can use any pizza crust recipe in place of the tubed crust.

German Oktoberfest Pizza
1 tube (13.8 ounces) refrigerated pizza crust
1 pound smoked kielbasa or Polish sausage, cut into 1/4-in. slices
2 teaspoons butter
2 cups leftover or refrigerated mashed potatoes
1 cup sauerkraut, rinsed and well drained
1 cup (4 ounces) shredded cheddar cheese
Unroll dough into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 8-10 minutes or until lightly golden brown.
Meanwhile, in a large skillet, saute kielbasa in butter until browned. Spread mashed potatoes over crust. Layer with sauerkraut, kielbasa and cheese. Bake for 10-15 minutes or until golden brown.

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