Prep 15 mins
Cook 15 mins
This recipe combines all of the great elements of traditional Oktoberfest dishes into one loaded pizza! I added the spicy brown mustard to the original recipe for some extra kick and we also wound up topping the pizza with Thousand Island dressing. Also, the original recipe called to prebake the crust for 8-10 minutes before adding the toppings but I would suggest baking for no longer than 5 minutes. Mine got a little too crispy after the second round of baking when I prebaked it for the full time. (October/November issue of Taste of Home)
- 1 (13 7/8 ounce) containerrefrigerated prepared pizza crust
- 1 lb smoked kielbasa, cut into 1/4-inch slices (You can also use Polish sausage)
- 2 teaspoons butter
- 2 cups mashed potatoes
- 1⁄8 cup spicy brown mustard (more or less to taste) (optional)
- 1 cup sauerkraut, rinsed and drained well
- 1 cup shredded cheddar cheese
- 1 teaspoon caraway seed
- Unroll dough into a greased 15x10x1" baking pan; flatten dough and build up edges slightly.
- Bake at 425 for 5 minutes or until very lightly golden brown.
- Meanwhile, in a large skillet, saute kielbasa in butter until browned. (You can omit the butter to save your waistline. I did and we didn't miss it).
- Spread mashed potatoes over crust.
- Spread spicy brown mustard over potatoes.
- Top with sauerkraut, kielbasa, cheese and caraway seeds.
- Bake for 10-15 minutes or until golden brown. Broil for a few minutes if you need to brown the cheese.