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Contest-Winning German Pizza Recipe
Contest-Winning German Pizza Recipe photo by Taste of Home
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Contest-Winning German Pizza Recipe

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Meet the Cook: Most of our family lives in Pennsylvania. They visit us often, and I like to serve this simple meal when they do. Even if it's just my husband, our 1-1/2-year-old and me around the table, German Pizza is a favorite. We have 280 sows and raise pigs to feeder size. There's plenty to do, and quick meals are appreciated. I do a good bit of canning and freezing. I also enjoy sewing. And I love to read - especially Country Woman! -Audrey Nolt, Versailles, Missouri
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 4-6 servings

Ingredients

  • 1 pound ground beef
  • 1/2 medium onion, chopped
  • 1/2 green pepper, diced
  • 1-1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 6 medium potatoes (about 2-1/4 pounds), peeled and finely shredded
  • 3 large eggs, lightly beaten
  • 1/3 cup milk
  • 2 cups (8 ounces) shredded cheddar or part-skim mozzarella cheese

Nutritional Facts

462 calories: 1 each, 24g fat (14g saturated fat), 195mg cholesterol, 948mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 28g protein .

Directions

  1. In a large skillet over medium heat, cook and stir the beef, onion, green pepper, 1/2 teaspoon salt and pepper until meat is no longer pink; drain. Remove and keep warm.
  2. Reduce heat to low; melt butter in pan. Spread potatoes over butter and sprinkle with remaining salt. Top with beef mixture. Combine eggs and milk; pour over all.
  3. Cover and cook for 30 minutes or until set in the center. Sprinkle with cheese; cover and cook until melted. Cut into wedges. Yield: 4-6 servings.
Originally published as German Pizza in Country Woman January/February 1991, p33

Sweet Red Wine

Enjoy this recipe with a sweet red wine.


Reviews for Contest-Winning German Pizza

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (4)
3 Star
 (3)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
BobbysChicagoBAbe@hotmail.com
Reviewed Nov. 19, 2014

"How can this have 16 ratings and only 2 reviews? Only adding one star because I had to , to add the comment."

MY REVIEW
PenelopeC
Reviewed May. 28, 2014

"Hmmm......the idea behind this recipe is great and it tasted ok. I was actually a little excited as I was making it. However, I (and others) just felt like it was a little bland tasting. If I make it again I will add some type of seasoning to the ground beef."

MY REVIEW
cookingcuriously
Reviewed Jan. 15, 2012

"Awesome! Absolutely delicious! Thank you for sharing."

MY REVIEW
u006264
Reviewed Mar. 15, 2011

"Very good as is. Thanks"

MY REVIEW
Twisted Knitster
Reviewed Jan. 7, 2010

"I also decreased the salt in this recipe. Otherwise, everything was perfect. Next time, I would like to try a breakfast version as well as a dinner version using sausage as many have suggested within earlier reviews. Three cheers for german pizza!

Does anyone have suggestions for making a larger batch (I.e. casserole dish/baking rather than skillet/cooking)? Thanks!"

MY REVIEW
msdosty1941
Reviewed Dec. 12, 2009

"This is an easy recipe to make & tastes good but with all the salt, I do not use that much that is called for. We love it & doesn't take that long to prepare."

MY REVIEW
Sig
Reviewed Dec. 7, 2009

"Did I miss reading the oven temperature in this recipe?"

MY REVIEW
amweikert
Reviewed Dec. 6, 2009

"i used frozen hash browns too."

MY REVIEW
amweikert
Reviewed Dec. 6, 2009

"i didn't use the green peppers or onion and used sausage instead of the hamburger and i used mozzarella and cheddar. and it was good. will make it again. it would be good for a breakfast or brunch."

MY REVIEW
pinkteamer
Reviewed Dec. 5, 2009

"This is a "comfort food" kind of recipe that can easily be adapted for breakfast by changing the beef to sausage. yes, the potatoes forma a hashbrown-type "pizza crust". Hence the "German" in the name.

PLEASE: if you haven't made the recipe - DON'T REVIEW IT!!! One and three star comments make it difficult for actual cooks to judge a recipe. And use some common sense, larry."

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