Pizza & Sandwiches
Choucroute Pizza
Description
Dijon mustard and tangy fermented sauerkraut cut through the creamy richness of melted fontina and mozzarella, while salty pistachios add a pleasant crunch to this Alsatian choucroute garnie–inspired pizza.
Ingredients
- 1 pound fresh prepared pizza dough
- 3 tablespoons Dijon mustard
- 2 tablespoons heavy cream
- All-purpose flour, for work surface
- 3 ounces fresh mozzarella cheese, sliced
- 3 ounces young (aged 6 to 10 months) fontina cheese, thinly sliced
- 4 ounces thin mortadella deli slices
- 1/2 cup drained and squeezed dry jarred red or classic sauerkraut
- 2 tablespoons chopped salted roasted pistachios
Directions
- Let pizza dough stand at room temperature for 1 hour and 30 minutes. Meanwhile, position oven rack 6 inches from heat, and place a pizza stone on oven rack. Preheat oven to 500°F. Let pizza stone preheat in oven at least 30 minutes or up to 1 hour.
- Stir together mustard and heavy cream in a small bowl. Divide dough in half on a lightly floured work surface. Roll and stretch half of dough into a 12-inch circle; place on a lightly floured sheet of parchment paper. Repeat process with remaining dough half. Spread mustard mixture evenly over dough circles, leaving a 3/4-inch border. Top each dough circle with 1 1/2 ounces mozzarella, 1 1/2 ounces fontina, 2 ounces mortadella, and 1/4 cup sauerkraut, leaving a 3/4-inch border.
- Increase oven temperature to high broil. Gently slide 1 pizza off parchment sheet and onto preheated pizza stone. Broil in preheated oven until well browned, 3 to 4 minutes. Using a pizza peel or rimless baking sheet, transfer cooked pizza to a platter or cutting board. Return pizza stone to oven, and let reheat 5 minutes. Repeat broiling process with second pizza. Sprinkle cooked pizzas evenly with pistachios.
