German Deli Pizza Recipe
German Deli Pizza Recipe photo by Taste of Home
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German Deli Pizza Recipe

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Take the chill off and serve up great German deli flavor with this savory, cheesy pizza. It has a tender crust and mild, mustardy bite that all ages can appreciate. Cindy Reams - Philipsburg, Pennsylvania
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min.
MAKES: 6 servings


  • DOUGH:
  • 2/3 cup water (70° to 80°)
  • 1 tablespoon olive oil
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon salt
  • 1-1/2 cups bread flour
  • 1/2 cup rye flour
  • 1 teaspoon active dry yeast
  • SAUCE:
  • 1/3 cup chopped red onion
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup fat-free evaporated milk
  • 1 tablespoon spicy brown mustard
  • 1/4 cup shredded Swiss cheese
  • 1/3 cup thinly sliced red onion
  • 1 cup cubed fully cooked ham
  • 1 cup (4 ounces) shredded Swiss cheese

Nutritional Facts

1 slice: 330 calories, 12g fat (6g saturated fat), 36mg cholesterol, 546mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 19g protein Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.


  1. In bread machine pan, place dough ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface. Punch dough down; roll into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray; build up edges slightly. Cover and let rest for 10 minutes.
  3. Prick dough thoroughly with a fork. Bake at 400° for 6-8 minutes or until edges are lightly browned.
  4. Meanwhile, for sauce, in a small saucepan, saute chopped onion in butter until tender. Stir in flour until blended; gradually add evaporated milk and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese. Spread over crust. Top with sliced onion, ham and cheese. Bake for 12-15 minutes or until crust and cheese are lightly browned. Yield: 6 slices.
Originally published as German Deli Pizza in Healthy Cooking December/January 2009, p55

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Raschelle 210296
Reviewed Nov. 19, 2013

"So delicious!! I love the crust and the sauce! I make it at least once every couple of months."

MY REVIEW 176205
Reviewed Feb. 28, 2010

"This was tasty (and totally unlike any pizza I've ever tried before). Loved the tang of mustard in the sauce! I subbed prosciutto for the ham and used a pre-baked crust."

l2bake 164964
Reviewed Mar. 30, 2009

"Made this pizza and loved it! I like the fact that it is not traditional 'tomato base' pizza recipe. I will defiantly make it again!"

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