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German Deli Pizza Recipe
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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

Ingredients

  • 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
  • TOPPINGS:
  • 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.

Directions

  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


Reviews for German Deli Pizza

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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
hmillay@yahoo.com 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."

MY REVIEW
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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