Sauerkraut Pizza Recipe

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Sauerkraut Pizza Recipe
Sauerkraut Pizza Recipe photo by Taste of Home
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Sauerkraut Pizza Recipe

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Publisher Photo
Need a different pizza flavoring for a get-together, try sauerkraut! It makes such a delicious combination.—The Fremont Company
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 to 1-1/4 pounds bulk pork sausage
  • 1 cup chopped onion
  • 1-1/2 teaspoons fennel seed, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 garlic clove, minced
  • 2 cups shredded mozzarella cheese, divided
  • 1 can (15 ounces) pizza sauce
  • 1 can (14-1/2 ounces) Italian diced tomatoes, drained
  • 1 can (14 ounces) sauerkraut, well drained
  • 1/4 cup grated Parmesan cheese

Directions

Press pizza dough onto a lightly greased 14-in. round pizza pan. Bake at 450° for 4 minutes; set aside.
In a large skillet, cook the sausage, onion, 1 teaspoon fennel seed, oregano, basil and garlic until the sausage is no longer pink and onion is tender; drain.
Sprinkle crust with 1/2 cup mozzarella cheese. Spread with pizza sauce, sausage mixture, tomatoes, sauerkraut and remaining fennel seed and mozzarella. Sprinkle with Parmesan cheese.
Bake at 450° for 18-20 minutes or until golden brown and bubbly. Let stand for 5 minutes before cutting. Yield: 6 servings.
Originally published as Sauerkraut Pizza in Country Woman September/October 1997, p40

Nutritional Facts

1 piece: 472 calories, 25g fat (11g saturated fat), 59mg cholesterol, 1727mg sodium, 40g carbohydrate (12g sugars, 5g fiber), 21g protein.

  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 to 1-1/4 pounds bulk pork sausage
  • 1 cup chopped onion
  • 1-1/2 teaspoons fennel seed, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 garlic clove, minced
  • 2 cups shredded mozzarella cheese, divided
  • 1 can (15 ounces) pizza sauce
  • 1 can (14-1/2 ounces) Italian diced tomatoes, drained
  • 1 can (14 ounces) sauerkraut, well drained
  • 1/4 cup grated Parmesan cheese
  1. Press pizza dough onto a lightly greased 14-in. round pizza pan. Bake at 450° for 4 minutes; set aside.
  2. In a large skillet, cook the sausage, onion, 1 teaspoon fennel seed, oregano, basil and garlic until the sausage is no longer pink and onion is tender; drain.
  3. Sprinkle crust with 1/2 cup mozzarella cheese. Spread with pizza sauce, sausage mixture, tomatoes, sauerkraut and remaining fennel seed and mozzarella. Sprinkle with Parmesan cheese.
  4. Bake at 450° for 18-20 minutes or until golden brown and bubbly. Let stand for 5 minutes before cutting. Yield: 6 servings.
Originally published as Sauerkraut Pizza in Country Woman September/October 1997, p40

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Reviews forSauerkraut Pizza

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MY REVIEW
Jenn Hasslen User ID: 1064608 24320
Reviewed Apr. 30, 2010

"Very good. I didn't use the canned tomatoes, just the sauce. Also, I used ground turkey instead of pork. It was still very good."

MY REVIEW
Gypsy Soul User ID: 4170206 20093
Reviewed May. 22, 2009

"My family LOVES this pizza. Also try with Canadian bacon instead of sausage. Delish!"

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