Bratwurst Pizza with Rhubarb Chutney and Arugula

Name: Bratwurst Pizza with Rhubarb Chutney and Arugula
Prep time: 45 min
Cook time: 38 min
Yield: Four 12-inch (30-centimeter) pizzas
Ingredients: Four 250-gram Classic Pizza Dough balls; 400 grams (14 ounces) rhubarb stalks, washed and peeled; 70 grams (5 tablespoons) granulated sugar; 10 grams (2 teaspoons) ginger, finely chopped; 50 grams (2 ounces) shallots, finely chopped; 1 red chili, seeds removed and finely chopped; 5 grams (1 teaspoon) mustard seeds; 60 milliliters (2 tablespoons) apple cider vinegar; 100 milliliters (3 ½ ounces) apple juice; Fine sea salt, to taste; 140 grams (5 ounces) fior di latte mozzarella, torn into small pieces; 140 grams (5 ounces) ricotta; Fine sea salt, to taste; Freshly ground pepper, to taste; 400 grams (14 ounces) fresh bratwurst, casing removed; 120 grams (4 cups) fresh arugula; 60 milliliters (2 tablespoons) extra-virgin olive oil; 30 milliliters (1 tablespoon ) balsamic vinegar; Flour, for dusting and stretching

If you want to try your hand at making a German-inspired pizza with some unexpected flavor combinations, this bratwurst and rhubarb pie is a great place to start. Recipe developer Jelena Lozo (@der_kulinarische_donnerstag) combines the savoriness of bratwurst (a German sausage typically made from pork and sometimes mixed with beef) with a sweet and spicy rhubarb chutney. While rhubarb – a perennial vegetable often used in pies, crumbles and compotes – is more common in desserts, here they add a welcome and tangy contrast to the meat.

Bratwurst works especially well as a pizza topping as it’s neither too lean nor too rich. And when evenly spread over a mild mozzarella and ricotta base, you’ll get buttery, slightly crunchy bites that won't overwhelm the palate. The rhubarb chutney adds a zesty balance to the pizza, not to mention being a standout condiment for your next barbecue. After baking, the final touch is a handful of fresh, peppery arugula leaves, for a slightly nutty (and extremely mouthwatering) pie.

Prep Time: 45 minutes (excluding dough prep)

Cook Time: 38 to 48 minutes

Difficulty: Medium

Servings: Four 12-inch (30-centimeter) pizzas

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Method

Note

For the dough, we recommend our Classic Pizza Dough, just be sure to set aside 3 to 4 hours for proofing before cooking. While rhubarb stalks are edible, the leaves contain high levels of oxalic acid and should not be consumed. Be sure to rinse the rhubarb stalks under cool water to remove any dirt or debris and trim off and discard the leafy ends of the stalks. If needed, use a sharp knife to trim the tough strings from the stalks by making a small incision at the end and peeling them away.

1

For the rhubarb chutney:

After washing and peeling, cut the rhubarb stalks into ½ inch- (1-centimeter) cubes.
2

In a medium saucepan, melt the sugar over medium heat. Add the ginger, shallots, red chili and rhubarb cubes. Caramelize for 1 minute while constantly stirring to prevent it from sticking to the bottom of the pan.
3

Reduce the heat and add the mustard seeds, apple cider vinegar and apple juice. Let simmer for another 35 to 45 minutes, or until smooth and thick. Season with salt to taste and allow to cool before pouring into a clean jar. Set aside.
4

For the pizza:

In a small bowl, mix the mozzarella and ricotta together. Season with salt and pepper to taste.
5

With your fingers, tear the bratwurst into small chunks and set aside.
6

Wash the arugula. In a medium bowl, toss with extra-virgin olive oil and balsamic vinegar.
7

Fire up your oven. Aim for 750 to 850 °F (400 to 450 °C) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.
8

Place a dough ball on a lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough to form a 12-inch (30-centimeter) base, then lay the stretched dough over your lightly floured pizza peel.
9

Using a spoon, and making sure to leave about 1 inch (2 ½ centimeters) for the crust, evenly spread dollops of ¼ of the ricotta on the dough, followed by ¼ of the mozzarella. Top with ¼ of the sausage chunks.
10

Slide the pizza off the peel and into your oven. Cook for about 2 minutes, using a peel to turn your pizza every 20 seconds to ensure an even bake.
11

Remove the cooked pizza from the oven, wait one minute for it to cool slightly, then top with ¼ of the rhubarb chutney and arugula.
12

Slice into 6 pieces, serve and enjoy! Repeat the steps with the remaining dough balls.