If you like trying nontraditional pizzas, this one is for you! We made our Pumpernickel Pizza Crust and built up from there. When I think Pumpernickel, I my mind generally strays to German flavours, and we had some frozen bratwurst links in the freezer, so this seemed like a natural extension of flavour and happenstance. Then, at the store, I found sweet peppers, Emmentaler (the cheese that American “Swiss Cheese” is based on…but it’s so much better than our version), and kohlrabi…that is when everything really took shape.
The kohlrabi that I found had an added dimension of intrigue because it had its leaves still attached to be used in a later recipe in place of kale (more on that in a future post). Anyway, I’m happy to report that the sauce (made from the kohlrabi bulb itself…well, and a little garlic) worked really well. It had a little bit of cabbage flavour to it but a smooth texture, and it held up well to the heat of the oven. Oh, and it supported the flavours above and below it rather nicely. I hope you enjoy!
Time: 45 Minutes
Ingredients:
- Pizza Crust or Dough (Check out our Homemade Crust Recipes!)
- For the Sauce:
- Kohlrabi (We used 2)
- A little milk or butter
- Optional Additions based on your tastes: Whole Grain Mustard, Minced Garlic, Relish, etc.
- For the Toppings:
- Bratwurst (We used two links)
- Onion
- Mushrooms
- Sliced Tricolour Peppers
- Emmentaler Cheese (or other Alpine Style cheese like Appenzeller, Gruyere, or Gruyere)…sliced or shredded.
Method:
- Put your pizza stone in the oven, and preheat it to 425 degrees F.
- Peel (carefully with a sharp knife) your kohlrabi, and cut it into chunks, and boil until soft (about 15-20 minutes)
- While your kolhrabi boils, dice your onion and mushroom, slice your peppers, and cut your cheese.
- Heat a nonstick frying pan, and toss your onions in to brown (without oil or butter). While the onions cook, remove the casing from your bratwursts.
- After the onions have browned, rip your bratwurst, and add it to the pan to cook. A few minutes later, add your mushrooms, and let everything sautee until the fat has rendered and cooked off. Then, remove from the heat.
- When your kohlrabi is soft, put it into your food processor with your other ingredients, and puree.
- Prep your dough/crust, sprinkle some corn meal on your pizza stone, and place the dough/crust on. Then, assemble your toppings.
- Place in the oven, and cook for about 20 minutes until your toppings are hot, your cheese is melted, and your crust is to your desired level of crispiness.
- Plate, devour, and enjoy!
