Tuesday 19 April 2016

Perogy & Bratwurst Pizza

We have pizza almost every single Friday in my household.  As much as we love traditional toppings, I like to try and create something random and new every now and then.  This one was born the night after we had perogies and sausage, and I had just the right amount of leftovers to whip this up.   Throw some caramelized onions on too, if you don't have little gremlins at home like mine that turn their nose up at them :)  You won't be disappointed!

  • 1 12 inch recipe of your favorite pizza dough (my fave recipe follows, or can be found here)
  • 1/3 cup sour cream
  • 2 tbsp half and half or heavy cream
  • 1 tsp dried dill weed
  • 1 clove crushed garlic
  • 8 perogies (about 240 g, or 1/2 a pound), purchased, or my homemade
  • 4 oz cubed, cooked bratwurst (about 120 g)
  • 1.5 cups shredded mozzarella cheese

  • -Spread prepared pizza dough on a lightly greased 12 inch pizza pan.
  • -Prepare perogies according to package directions.  Or make you own, as I did, here!  Drain and allow to cool slightly. Coarsely chop the perogies and set aside.
  • -Prepare sauce by combining sour cream, half and half, dill weed, and garlic. Spread the sauce evenly over the pizza dough and top with bratwurst and perogies. Sprinkle the shredded mozzarella on top.
  • -Bake in a preheated 350F oven for 25 to 30 minutes, until crust is golden brown.

My favorite pizza dough recipe: (this makes enough for 3 thin crust, or 2 regular crust pizzas). This dough also freezes exceptionally well, and I have it portioned out in my freezer.  Just let it thaw at room temperature for a couple of hours before using:

-2 & 1/4 tsp active dry yeast 

-1 & 1/4 cups warm water 
-1 tbsp sugar 
-2 tbsp olive oil 
-1/2 tsp salt 
-3 cups all purpose flour 

Dissolve the sugar in warm water. Sprinkle the yeast on top, and allow to sit in a warm place for 5 minutes, until foamy. Add the olive oil, salt, and 1 cup of the flour. With a whisk, beat until smooth. Add the remaining flour, a cup at a time, until you have a soft dough. Turn out onto a floured surface and knead for about 5 minutes, until smooth and elastic. Cover the dough and let rest in a warm place for about 25 minutes.

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